Cheese gnocchi casserole

AUTHOR
Cassandra Brock
DIFFICULTY
very easy
RATING
3 2
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 4 Stem(s) flat leaf parsley
  • 2 TABLESPOONS Butter or margarine
  • 2 TABLESPOONS Flour
  • 250 ml Vegetable broth
  • 125 ml Milk
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp ground nutmeg
  • 150 g Sweet peas
  • 100 g cooked ham
  • 80 g Gouda cheese
  • 3 TABLESPOONS Oil
  • 1 package (600 g) fresh gnocchi (cooling shelf)

Directions

  1. 1

    Wash parsley, shake dry and chop finely. Melt butter in a pot. Stir in flour. Deglaze with stock and milk. Simmer over low heat for about 5 minutes, stirring occasionally. Season to taste with salt, pepper and nutmeg. Stir in parsley, except for a little bit for sprinkling

  2. 2

    Clean, wash, dab dry and cut into pieces. Dice the ham. Grate cheese. Heat oil in a large coated pan and fry gnocchi for about 2 minutes, turning them over. Add mangetouts and ham and fry for another 2-3 minutes.

  3. 3

    Season with salt and pepper. Put everything into an ovenproof dish (approx. 17 x 25 cm). Pour sauce over it and sprinkle with cheese. Gratinate on the upper rail of the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 10 minutes. Sprinkle the casserole with the remaining parsley

Nutrition Facts

KCAL
520 kcal
CARBS
64 g
FATS
20 g
PROTEINS
20 g

Categories & Tags

Main Dishesvery easycasserole