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🍽️ Creamy Gnocchi and Asparagus Casserole with Peppers

472 kcal · 30 min · 4 servings

Ingredients

• 2 red bell peppers (400 g)
• 1 medium onion (50 g)
• 2 garlic cloves
• 600 g green asparagus
• 3 tbsp rapeseed oil
• 1 tbsp spelt flour (Type 630)
• 100 ml cooking cream (10 % fat)
• 250 ml vegetable broth
• salt
• pepper
• 1 tsp coconut blossom sugar
• 500 g gnocchi (ready-made, refrigerated section)
• 75 g cooked turkey ham
• 75 g Emmental (block)
• 2 sprigs thyme

Instructions

1. 1. Thoroughly wash the bell peppers.
2. 2. Cut the bell peppers in half lengthwise and remove the core and seeds.
3. 3. Cut the pepper halves into small, even cubes.
4. 4. Peel the onion and dice it finely.
5. 5. Peel the garlic clove and chop it finely.
6. 6. Wash the asparagus thoroughly.
7. 7. Peel the bottom third of the asparagus with a vegetable peeler.
8. 8. Remove the woody bottom ends of the asparagus.
9. 9. Cut the asparagus into pieces approximately three centimeters long.
10. 10. Heat two tablespoons of rapeseed oil in a large pot.
11. 11. Add the diced onion, chopped garlic, and pepper cubes to the hot oil.
12. 12. Sauté the vegetables for two to three minutes, stirring constantly.
13. 13. Dust the vegetables with the flour and stir briefly.
14. 14. Stir the cream and broth into the vegetables.
15. 15. Season the sauce with salt, pepper, and coconut blossom sugar.
16. 16. Let the sauce simmer for about ten minutes over medium heat.
17. 17. Stir the sauce occasionally until it has thickened to a creamy consistency.
18. 18. Fill a large pot with water and bring it to a boil.
19. 19. Add plenty of salt to the boiling water.
20. 20. Add the asparagus pieces to the salted water and cook for three minutes.
21. 21. Remove the asparagus with a slotted spoon.
22. 22. Place the asparagus in a colander.
23. 23. Rinse the asparagus briefly under cold water to stop the cooking process.
24. 24. Let the asparagus drain well.
25. 25. Add the gnocchi to the boiling water in which the asparagus was previously cooked.
26. 26. Cook the gnocchi according to the instructions on the package.
27. 27. Remove the gnocchi with a slotted spoon.
28. 28. Place the gnocchi in a colander.
29. 29. Let the gnocchi drain.
30. 30. Puree the pepper mixture in the pot finely using a hand blender.
31. 31. Cut the cooked ham into small cubes.
32. 32. Grate the cheese finely.
33. 33. Wash the thyme.
34. 34. Shake the thyme dry.
35. 35. Pluck the thyme leaves from the stems.
36. 36. Chop the thyme leaves coarsely.
37. 37. Grease a baking dish with the remaining rapeseed oil.
38. 38. Add the asparagus to the baking dish.
39. 39. Add the gnocchi to the baking dish.
40. 40. Add the chopped thyme to the baking dish.
41. 41. Add the ham cubes to the baking dish.
42. 42. Mix all ingredients in the dish thoroughly.
43. 43. Pour the pureed pepper sauce over the mixture.
44. 44. Sprinkle the casserole evenly with the grated cheese.
45. 45. Preheat the oven to 225 degrees Celsius (convection: 200 degrees Celsius, gas mark 3-4).
46. 46. Place the baking dish in the preheated oven.
47. 47. Bake the casserole for about twenty minutes.

Nutrition per serving

• kcal: 472
• Protein: 20 g · Fett/Fat: 21 g · Carbs: 50 g