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Ingredients
Gnocchi and Tomato Gratin
- Ingredients
- 500 grams starchy potatoes
- salt
- 150 grams Pastry flour
- 50 grams Semolina flour
- 1 egg
- 1 egg yolk
- freshly ground peppers
- Nutmeg
- butter (for the pan)
- 3 Beefsteak tomato
- 200 milliliters Whipped cream
- 60 grams Fontina cheese (or Emmentaler)
- 200 grams Camembert
- 2 fresh oregano
Scrub potatoes and cook for about 25-30 minutes in salted water. Drain and evaporate slighly, peel and press through the ricer. Add flour, semolina, egg and egg yolk, mix well and season with salt, nutmeg and pepper.
Roll out finger-thick rolls and cut into pieces. Press with a fork to make pattern. Cook in boiling salted water for about 2-3 minutes or until they float up to the surface. Remove with a slotted spoon and rinse in cold water.
Butter one large or two small ovenproof dishes. Rinse and dry tomatoes, remove stalks and cut into 1 cm (approximately 1/2 inch) thick slices.
Heat cream in a saucepan, chop coarsely Fontina cheese and add to cream. Simmer until cheese is melted, stirring. Arrange gnocci, tomatoes and Camembert slices in an ovenproof dish and pour cheese cream over. Season with salt and pepper. Bake in preheated oven at 200°C (approximately 400°F) for about 8 minutes. Remove from oven and sprinkle with oregano, serve.
(Percentage of daily recommendation)
| Calorie | 681 cal. | (32 %) | ||
| Protein | 28.02 g | (29 %) | ||
| Fat | 35.67 g | (31 %) | ||
| Carbohydrates | 67.66 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.17 g | (14 %) |