Gnocchi Bake with Cauliflower and Ham

Ein herzhafter Gnocchi-Auflauf mit zartem Blumenkohl, würzigem Schinken und goldbrauner Käsekruste. Mit einer Prise Chili wird er angenehm scharf.

By Beeny · 3 servings · 35 minutes

Ingredients

• 400 g Cauliflower, cut into florets
• 500 g Gnocchi
• 150 g Cooked ham, diced
• 1 Stück Onion, finely diced
• 1 Stück Garlic clove, finely minced
• 1 EL Olive oil
• 250 ml Cream
• 100 g Gouda, grated
• 30 g Parmesan, grated
• 1 Prise Nutmeg, grated
• 1 Prise Chili flakes
• Salt and pepper to taste

Method

1. Preheat the oven to 200 °C, conventional heat (top and bottom).
2. Cook the cauliflower florets in boiling salted water for about 4 minutes until al dente, then drain and let them dry.
3. Sweat the onion and garlic in olive oil in a large pan until translucent. Add the ham cubes and fry for another 2 to 3 minutes.
4. Add the gnocchi to the pan and fry for 3 minutes, until the surface turns lightly golden.
5. Season the cream with nutmeg, chili flakes, salt and pepper and pour it over the pan. Fold in the cauliflower.
6. Transfer the mixture to an ovenproof dish, sprinkle with Gouda and Parmesan and bake in the oven for about 15 minutes until golden brown.
7. Serve hot.