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🍽️ Vegetarian Gnocchi Casserole

691 kcal · 30 min · 4 servings

Vegetarian Gnocchi Casserole Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the potatoes thoroughly.
  2. 2. Place the unpeeled potatoes in a pot of boiling salted water.
  3. 3. Cook the potatoes for about 25 to 30 minutes.
  4. 4. Drain the water and let the potatoes steam dry.
  5. 5. Peel the cooled potatoes.
  6. 6. Press the potatoes through a potato ricer.
  7. 7. Mix the potato mass with flour, semolina, one egg, and one egg yolk.
  8. 8. Season the dough with salt, nutmeg, and pepper.
  9. 9. Roll the dough into long, finger-thick ropes.
  10. 10. Cut off small pieces of the dough.
  11. 11. Shape the dough pieces into gnocchi.
  12. 12. Press a pattern into the gnocchi with a fork.
  13. 13. Boil the gnocchi in simmering salted water until they float to the surface.
  14. 14. Cook the gnocchi for about 2 to 3 minutes.
  15. 15. Remove the gnocchi immediately with a slotted spoon.
  16. 16. Let the gnocchi drain.
  17. 17. Shock the gnocchi to cool them down.
  18. 18. Preheat the oven to 225 degrees Celsius.
  19. 19. Use fan oven 200 degrees Celsius or gas mark 3 to 4.
  20. 20. Grease a large or two small baking dishes with butter.
  21. 21. Wash the tomatoes.
  22. 22. Remove the stem base from the tomatoes.
  23. 23. Slice the tomatoes into about 1 centimeter thick slices.
  24. 24. Heat the cream in a pot.
  25. 25. Cube the Fontina cheese roughly.
  26. 26. Melt the Fontina in the hot cream.
  27. 27. Season the cream mixture with salt and pepper.
  28. 28. Pour the cream mixture evenly over the gnocchi.
  29. 29. Distribute the tomato slices on top.
  30. 30. Slice the Camembert cheese.
  31. 31. Distribute the Camembert slices over the casserole.
  32. 32. Bake the casserole for about 8 minutes in the oven.
  33. 33. Remove the casserole from the oven.
  34. 34. Sprinkle the finished casserole with fresh oregano.
  35. 35. Serve the casserole hot.

Nutrition per serving