Cheese gnocchi casserole

Name: Cheese gnocchi casserole
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 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)

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

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
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
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
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