Pumpkin Gnocchi Gratin
Casserole
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Cook Time
1 h
Servings
4
Difficulty
Easy
Prep Time
30 Min
Description
Hearty pumpkin gnocchi gratin with mozzarella cheese.
Ingredients (14 ingredients)
-
500 g Hokkaido pumpkin
-
1 Stück red Onion
-
1 Zehe Garlic
-
1 Stange Leek
-
1 EL Olive oil
-
2 EL Tomato paste
-
300 ml Vegetable broth
-
200 g Cream cheese
-
500 g Gnocchi
-
nach Geschmack Salt
-
nach Geschmack Pepper
-
nach Geschmack Curry
-
nach Geschmack Nutmeg
-
80 g grated Mozzarella
Preparation (8 steps)
Prepare pumpkin
Cut the pumpkin into small cubes. Peel and roughly chop the red onion and garlic clove. Cut the leek into rings. These steps are prepared manually.
Chop onion and garlic
Place the red onion and garlic clove in the mixing bowl and chop for 3 sec./speed 5. If necessary, push down with the spatula.
Sauté onion and garlic
Add 1 tbsp olive oil and sauté for 3 min./120°C/speed 1.
Roast tomato paste
Add 2 tbsp tomato paste and sauté for 1 min./120°C/speed 1.
Simmer pumpkin and leek
Add 300 ml vegetable broth, the pumpkin cubes and the leek rings and simmer for 10 min./100°C/speed 1/reverse.
Refine sauce
Add 200 g cream cheese and stir in for 1 min./60°C/speed 2/reverse. Season with salt, pepper, curry and nutmeg.
Layer casserole
Preheat the oven to 200°C top/bottom heat. Place the gnocchi in a casserole dish and cover with the pumpkin-vegetable sauce.
Bake casserole
Sprinkle 80 g of grated mozzarella over the casserole and bake in the preheated oven for approx. 30 minutes until the cheese is golden brown.
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Allergens
- Gluten-containing cereals
- Milk
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