and Sooo sooo good. Monsieur Dolce had picked out this recipe from a recipe booklet , even the ingredients prepared worried and alone! The Appenzeller oven gnocchi are a wonderful dish for cold, gray November days. The cream have been replaced by cream Fine. In the cheese we have not taken any low-fat version. It must be a strong cheese such as Appenzeller, as the court gives this stove really taste. This recipe comes in the kitchen notebook!
========== REZKONV Recipe - RezkonvSuite v1.4
Title: Appenzeller oven gnocchi
categories: pasta, winter, cheese
quantity: 3-4 persons
400 grams Fresh gnocchi (refrigerated section)
salt pepper 100 grams
Appenzeller cheese (spicy cheese alternative)
150 Grams whipped cream (alternatively Cremefine)
butter for the mold
2 onions, 150 grams cherry tomatoes
2 Tbsp. Oil
SOURCE ============================ ================== ==========
www.lecker.de
- Edited * RK * 15/11/2009 by
- Preheat oven Claudia
(electric oven: 200 ° C / Fan 175 ° C / gas mark 3).
cook gnocchi in boiling salted water drain for 1 minute, leave.
grate cheese. Gnocchi with cream and mix and season with salt and pepper
. Pour into a greased baking dish. In the hot oven for about 30
minutes. Peel onions and cut into rings. Wash and halve tomatoes
. Heat oil. Fry onions until golden brown.
tomatoes fry briefly. Season with salt and pepper. Spread on a baking
.
=====
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