Simple Gnocchi Brokkoli Auflauf (Print Version)
# Ingredients:
01 -
Fresh herbs straight from the garden.
02 -
Sea salt, to taste.
03 -
Gnocchi from the fridge section, 400 grams.
04 -
Pepper, freshly cracked.
05 -
Mature gouda or edam cheese, grated, 80 grams.
06 -
Full cream, 200 milliliters.
07 -
Fresh broccoli, 1 head (about 250-300g florets).
08 -
Tomatoes, ripe, 130 grams.
09 -
Regular flour, about 1 to 1.5 tablespoons.
10 -
Whole milk, 200 milliliters.
11 -
Veggie stock powder, 3 teaspoons.
# Instructions:
01 -
Spread gnocchi in your dish. Drop in the cooked veggies next, pour sauce all over, and cover with the grated cheese.
02 -
Heat up cream and milk in a pot. Mix flour with a few spoons of cold milk until smooth. Whisk that into your hot milk mix, toss in some salt, pepper, and stock powder. Let it bubble for five minutes.
03 -
Pop it in the oven at 200°C (or 175°C with fan) for about 25 to 30 minutes until the top looks golden.
04 -
Break broccoli into small pieces and wash them. Dice your tomatoes into even little cubes.
05 -
Toss broccoli florets in salted boiling water for five minutes, then drain and set aside.
# Notes:
01 -
Sprinkle chopped herbs on top when it's ready.
02 -
Eat while the cheese is still gooey and warm.