Appenzeller Gnocchi Casserole

For 6 people
  • 1,2 kg fresh gnocchi (cooling shelf)
  • Salt
  • 250 g Appenzeller cheese
  • 250 g whipped cream
  • 1/2 Bund Parsley
  • 1 small pot of basil
  • 800 g Chicken fillet
  • pepper
  • 1 onion
  • 150 g Cherry tomatoes
  • 2 EL Olive oil
  • fat
  • aluminum foil
45 minutes
light
1.
Gnocchi Heat for about 1 minute in boiling salted water. Rasp cheese. Drain the gnocchi and mix with the cream and cheese. Put in a greased baking dish. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 30 minutes.
2.
Wash the herbs, shake dry, pluck the leaves from the stems and chop. Washing meat,pat dry. If necessary cut large fillets in half lengthways. Season the meat with salt and pepper. Peel the onion and cut into rings.
3.
Wash tomatoes, cut in half. Heat oil in a pan. Fry the meat for 10-12 minutes while turning. Turn the meat in the herbs and wrap tightly individually in foil. Fry the onion rings in the frying fat until golden brown.
4.
Add tomatoes and fry briefly. Season with salt and pepper. Take the casserole out of the oven. Spread the onion and tomatoes on top. Unpack the meat, cut into slices and place on the casserole.
1 person approx:
  • 790 kcal
  • 3310 kJ
  • 47 g protein
  • 32 g fat
  • 75 g carbohydrates

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