Gnocchi gratin

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Soak porcini mushrooms in 1/8 litre lukewarm water. Wash the potatoes and cook in boiling water for about 20 minutes. In the meantime, clean and wash the celery, carrots and tomatoes. Dice carrots, cut celery into slices and tomatoes into pieces. Peel and chop the onion. Heat 25 g fat in a pot, braise onions, celery and carrots in it.

2. 2

   Add tomatoes and stock and simmer for 4-5 minutes. Season with salt and pepper. Drain the potatoes, rinse with cold water and peel. Press through the potato press while still hot. Drain porcini mushrooms on a sieve and collect the soaking water. Knead flour and porcini into the potato mixture and season with salt and nutmeg. Form the potato mixture into rolls (approx. 2 cm Ø) and cut into pieces of approx. 3 cm length. Press in with a fork. Cook the gnocchi in plenty of lightly boiling salt water for 3-5 minutes until they rise to the surface. Remove with a skimmer and drain well. Mix vegetables and gnocchi and put them into a greased casserole dish.

3. 3

   Form the potato mixture into rolls (approx. 2 cm Ø) and cut into pieces of approx. 3 cm length. Press in with a fork. Cook the gnocchi in plenty of lightly boiling salt water for 3-5 minutes until they rise to the surface. Remove with a skimmer and drain well. Mix vegetables and gnocchi and put them into a greased casserole dish. Pour soaking water from the porcini mushrooms over them. Crumble the ricotta and sprinkle over the gratin and cover with bacon. Put the remaining fat in flakes on top. Bake in the preheated oven (electric: 200 °C / gas: level 3) for about 20 minutes. Chop the celery green except for something to garnish. Sprinkle on the finished gratin and garnish

4. 4

   Pour soaking water from the porcini mushrooms over them. Crumble the ricotta and sprinkle over the gratin and cover with bacon. Put the remaining fat in flakes on top. Bake in the preheated oven (electric: 200 °C / gas: level 3) for about 20 minutes. Chop the celery green except for something to garnish. Sprinkle on the finished gratin and garnish

Nutrition Facts

KCAL
520 kcal

CARBS
48 g

FATS
30 g

PROTEINS
13 g