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🍽️ Creamy Baked Gnocchi with Tomato Sauce

339 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 2 garlic cloves
• 1 tbsp olive oil
• 400 g strained tomatoes (can)
• 100 ml milk (3.5% fat)
• salt
• pepper
• 1 tsp dried oregano
• 1 pinch coconut blossom sugar
• 1 stalk leek
• 400 g gnocchi (preferably whole grain)
• 20 g Emmental
• 20 g Parmesan

Instructions

1. 1. Peel the onion and the garlic.
2. 2. Finely chop the onion and the garlic.
3. 3. Heat oil in a large pot.
4. 4. Sauté the onions and garlic over medium heat until translucent.
5. 5. Add the tomatoes to the pot.
6. 6. Simmer the sauce over low heat for about 10 to 15 minutes.
7. 7. Stir until the sauce becomes thick and creamy.
8. 8. Stir the milk into the sauce.
9. 9. Season the sauce with salt, pepper, oregano, and coconut blossom sugar.
10. 10. Wash the leek thoroughly.
11. 11. Clean the leek.
12. 12. Cut the leek into rings about 2 cm thick.
13. 13. Bring salted water to a boil.
14. 14. Cook the leek rings and the gnocchi for approx. 2 minutes.
15. 15. Drain the vegetables and the gnocchi.
16. 16. Let the water drain well.
17. 17. Place the gnocchi and leek in a baking dish.
18. 18. Pour the tomato sauce over the gnocchi.
19. 19. Grate the cheese over the sauce.
20. 20. Preheat the oven to 200 °C (convection 180 °C; gas mark 3).
21. 21. Bake the casserole in the oven for approx. 20 minutes.

Nutrition per serving

• kcal: 339
• Protein: 14 g · Fett/Fat: 7 g · Carbs: 52 g