Creamy Butternut Squash Gnocchi Casserole
Casserole
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Cook Time
50 min
Servings
4
Difficulty
Easy
Prep Time
20 Min
Description
This creamy butternut squash gnocchi casserole, prepared in the Thermomix®, is a vegetarian main course with squash, red onion, garlic, and leek. Preparation takes about 50 minutes, of which 20 minutes are active working time, and yields 4 servings. Ideal for autumn cuisine and suitable as a family meal. The casserole is a delicious and easy way to enjoy seasonal vegetables.
Ingredients (14 ingredients)
-
500 g Butternut squash
-
1 red onion
-
1 Zehe Garlic
-
1 Stange Leek
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1 EL Olive oil
-
2 EL Tomato paste
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300 ml Vegetable broth
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200 g Cream cheese
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500 g Gnocchi
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80 g grated Mozzarella
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Salt
-
Pepper
-
Curry
-
Nutmeg
Preparation (7 steps)
Prepare squash, onion, garlic and leek
Cut 500 g butternut squash into small cubes. Peel 1 red onion and 1 clove of garlic.
Chop onion and garlic
Place onion in the mixing bowl and chop for 3 sec./speed 5. Transfer. Place garlic in the mixing bowl and chop for 3 sec./speed 7. Transfer.
Sauté onion and garlic
Add 1 tbsp olive oil to the mixing bowl. Add chopped onion and garlic and sauté for 3 min./120°C/speed 1.
Add tomato paste
Add 2 tbsp tomato paste and sauté for 1 min./120°C/speed 1.
Cook squash and leek
Add 300 ml vegetable broth, squash cubes and leek cut into rings and cook for 10 min./100°C/reverse/speed 1.
Stir in cream cheese and spices
Add 200 g cream cheese, salt, pepper, curry and nutmeg and stir in for 2 min./100°C/reverse/gentle stir setting.
Prepare and bake casserole
Place 500 g gnocchi in a casserole dish and cover with the squash-vegetable mixture. Sprinkle with 80 g grated mozzarella. Bake in a preheated oven at 200°C top/bottom heat for approx. 30 minutes.
Finished cooking? Great! 🎉
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