Gnocchi au gratin with cheese cream

Name: Gnocchi au gratin with cheese cream
Cook time: 45 min
Total time: 45 min
Yield: 3
Ingredients: 600 g fresh gnocchi (cooling shelf); 2 medium-sized onions; 150 g cherry tomatoes; 100 g Appenzeller cheese (piece); 150–200 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp Grease

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 3

600 g fresh gnocchi (cooling shelf)
2 medium-sized onions
150 g cherry tomatoes
100 g Appenzeller cheese (piece)
150–200 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Cayenne pepper
7-10 Tbsp Grease

Directions

1
Heat 2 tablespoons of oil in a large coated frying pan. Fry the gnocchi in it all around for about 5 minutes.
2
In the meantime peel the onions and cut them into fine rings. Wash and halve the tomatoes. Grate cheese finely and mix with cream. Season with salt and cayenne pepper.
3
Pour the gnocchi into a greased casserole dish and mix with the cheese cream.
4
Heat 2 tablespoons of oil in a frying pan. Fry the onions until golden brown. Add the tomatoes and fry briefly. Season with salt and pepper. Spread the tomatoes and onions on the casserole. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 15 minutes.