Monday 2 April 2012


H made a quite delicious dish for dinner the other night, a casserole that was pretty involved and managed to bring together different casserole strata on a foundation of gnocchi that seemed like at first wouldn’t mix too well. It turned out especially tasty, however, and had a very geologically varied texture.

To make two large portions:
200 g of jarred mushroom slices
150 g of firm (a touch underripe) cherry tomatoes, quartered
3-4 leeks, diced
2 garlic cloves, finely chopped or pressed
2 tablespoons of olive oil
2 tablespoons of tomato past
1 tablespoon of flour (or substitute)
200 g of crรจme
600 g of gnocchi, fresh—or from the refrigerated section
Butter to coat the casserole dish
100 g mozzarella, cubed
100 g shredded cheese—like Gouda
Salt, pepper and oregano to taste

In a bit of hot oil, sear the cherry tomatoes and season. Set the tomatoes aside but reuse the pan with a bit more oil to fry the leeks and garlic. Add the mushrooms and allow them to sear. Add the tomato paste and flour, letting them sit for a moment before mixing all the ingredients together. Put a pot of water on a free burner for the pasta and preheat the oven to about 200° C (about 400 ° F) Next dollop in the crรจme and the whole mixture takes an Indian air and add the oregano. Cover and let the pan lightly simmer for about five minutes. This should be just enough time to prepare the gnocchi, according to the package but usually is done fairly quickly. Once the gnocchi is finished and rinsed in a colander, layer the pasta in the casserole dish (buttered) and cover with the tomato and crรจme sauce. Add the cubes of mozzarella next and cover the whole thing with the shredded cheese. Allow the casserole to bake for about half-an-hour. It’s lava hot, so allow to cool a bit and enjoy.