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Ingredients
Gnocchi Gratin
For the gnocchi, rinse the potatoes and cook in boiling salted water for 30 minutes. Drain, peel and immediately press through a ricer onto a lightly floured surface. Allow to cool slightly. Mix the potatoes with the butter, egg yolks, salt, pepper and flour and knead. On a floured surface, form the dough into rolls about 2 cm (approximately 1 inch) in diameter and cut into finger-thick slices.
Roll the gnocchi over the back of a floured fork, so that shell-shaped dumplings are formed. Let stand for 15 minutes on a floured cloth. Bring a large pot of salted water to a boil and cook the gnocchi in portions for 4 minutes, then remove with a slotted spoon.
For the sauce, blanch the tomatoes in boiling water, rinse with cold water, peel and coarsely chop. Rinse and trim the scallions and cut into thin rings. Grease 4 small ramekins and fill with the gnocchi. Top with the tomatoes and scallions, sprinkle with Parmesan, cover with pieces of butter and bake in the oven at 160°C (approximately 325°F) for 10 minutes. Remove from the oven and serve immediately.
(Percentage of daily recommendation)
| Calorie | 579 cal. | (28 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 69 g | (46 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |