Appenzeller gnocchi casserole

Name: Appenzeller gnocchi casserole
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 1 kg fresh gnocchi (cooling shelf); 7-10 Tbsp Salt; 125 g Appenzeller cheese; 125 g Comté cheese; 100 g Whipped cream; 1 Onion; 75 g cherry tomatoes; 10 g clarified butter; 7-10 Tbsp Pepper; 7-10 Tbsp Grease

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

1 kg fresh gnocchi (cooling shelf)
7-10 Tbsp Salt
125 g Appenzeller cheese
125 g Comté cheese
100 g Whipped cream
1 Onion
75 g cherry tomatoes
10 g clarified butter
7-10 Tbsp Pepper
7-10 Tbsp Grease

Directions

1
Heat the gnocchi for about 1 minute in boiling salted water. Grate cheese. Drain gnocchi and mix with cream and cheese. Pour into a greased casserole dish. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes.
2
Peel onion and cut into rings. Wash and halve the tomatoes. Heat clarified butter in a pan. Fry onion rings in it until golden brown. Add the tomatoes, fry briefly. Season with salt and pepper.
3
Take the casserole out of the oven. Spread the onion and tomatoes on top.