Dumpling gratin

Name: Dumpling gratin
Yield: 4
Ingredients: 1 pack of (200 g) 6x1 dumplings "half and half" in cooking bag (Pfanni); 7-10 Tbsp Salt; 250 g Tomatoes; 1 (approx. 150 g) Courgette; 1 potty Basil; 7-10 Tbsp Pepper; 150 g Whipped cream; 50 g freshly grated Parmesan cheese; 15 g butter in flakes and parmesan slices to sprinkle

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

Ingredients

Servings: 4

1 pack of (200 g) 6x1 dumplings "half and half" in cooking bag (Pfanni)
7-10 Tbsp Salt
250 g Tomatoes
1 (approx. 150 g) Courgette
1 potty Basil
7-10 Tbsp Pepper
150 g Whipped cream
50 g freshly grated Parmesan cheese
15 g butter in flakes and parmesan slices to sprinkle

Directions

1
Place the dumplings in a pot with plenty of cold salted water. Bring to the boil and let it boil for 1 minute. Then let it simmer at low heat for 15 minutes. Meanwhile, clean, wash and slice the tomatoes and zucchini.
2
Wash the basil, dab dry and cut into fine strips, except for a little to garnish. Rinse dumplings briefly under cold water, drain well and allow to cool slightly. Remove dumplings from the cooking bag and cut into 4 thick slices.
3
Place the tomatoes and courgettes in a greased gratin dish (approx. 24 cm Ø) in alternating fan-shaped layers. Scatter the basil strips in between. Season gratin with salt and pepper. Pour cream over it and sprinkle it thickly with parmesan.
4
If necessary, spread a few flakes of butter on the gratin and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for approx. 30 minutes. Serve sprinkled with remaining basil leaves and parmesan shavings as desired.