Gnocchi vegetable casserole

Name: Gnocchi vegetable casserole
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 1/2 red pepper; 50 g Sweet peas; 1 small zucchini; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 75 g finished gnocchi (cooling shelf); 3 Stem(s) Marjoram; 75 ml Vegetable broth; 1-2 TEASPOONS Lemon juice; 2 TABLESPOONS Whipped cream; 25 g Double cream cream cheese; 30 g Mozzarella cheese

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

1/2 red pepper
50 g Sweet peas
1 small zucchini
7-10 Tbsp Salt
7-10 Tbsp Pepper
75 g finished gnocchi (cooling shelf)
3 Stem(s) Marjoram
75 ml Vegetable broth
1-2 TEASPOONS Lemon juice
2 TABLESPOONS Whipped cream
25 g Double cream cream cheese
30 g Mozzarella cheese

Directions

1
Cream 250 g butter, sugar, vanilla and orange peel with the whisks of the mixer. Stir in the eggs one by one. Mix flour, baking powder, 1 pinch of salt and poppy seeds. Alternately stir into the dough with the buttermilk.
2
Dice the remaining half of the zucchini and zucchini slices. Steam courgette quarters in a pot covered with little water for 3-4 minutes, season with salt and pepper, remove. Steam remaining vegetables covered for 2-3 minutes, season with salt and pepper, remove.
3
Layer the courgette quarters, vegetables and gnocchi in an ovenproof dish. Wash the marjoram, dab dry and, except for something to garnish, pluck leaves from the stalks and chop. Mix stock, marjoram, lemon juice, cream and cream cheese.
4
Season with salt and pepper. Dice mozzarella. Pour sauce over the vegetables in the mould. Cover with mozzarella and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes.
5
Remove and garnish with marjoram.