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🍽️ Baked Vegetarian Gnocchi

691 kcal · 30 min · 4 raciones

Baked Vegetarian Gnocchi Cocina gratis con la app MyFoody →

Ingredientes

Preparación

  1. 1. Wash the potatoes thoroughly.
  2. 2. Place the unpeeled potatoes in a pot with boiling salted water.
  3. 3. Boil 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 sausages.
  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 bubbling salted water until they float to the surface.
  14. 14. Boil 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 convection 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 ends from the tomatoes.
  23. 23. Cut the tomatoes into slices about 1 centimeter thick.
  24. 24. Heat the cream in a pot.
  25. 25. Roughly cube the Fontina cheese.
  26. 26. Let the Fontina melt 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. Arrange the tomato slices on top.
  30. 30. Slice the Camembert.
  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.

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