Gnocci tomato gratin

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Place the gnocchi in boiling salted water and cook for about 3 minutes until they float to the surface. Drain and let drain well

2. 2

   Wash and halve the tomatoes. Wash the sage and remove the leaves. Put the gnocchi, tomatoes and sage in a small casserole dish. Season with salt and pepper. Grate cheese finely and sprinkle over it

3. 3

   Bake the gnocchi tomato gratin in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/gas: level 3) for about 10 minutes

4. 4

   Do not be irritated by the fat values of cheese. They are expressed in g per 100 g or in % fat in dry matter. A semi-hard cheese with approx. 17 g fat contains 30 % fat in dry matter, for cream cheese the indication 5 g fat corresponds to 21 % fat in dry matter. How to make it with ingredients

5. 5

   from the stock: instead of fresh gnocchi, use chunky tomatoes from the package and put them into the mould. Use dried Italian herbs for seasoning

Nutrition Facts

KCAL
360 kcal

CARBS
59 g

FATS
7 g

PROTEINS
13 g