Ribsteak béarnaise
Standard
Serve hot
Gnocchi with autumn vegetables
Easy
Serve hot
Print recipe
Ingredients
- Gnocchi (ref. D101) - 250 g
- Romanesco cabbage - 50 g
- Yellow and orange carrots - 1/2 pc. each
- Red onion - 1/4 pc.
- Parsnip - 1/2 pc.
- Brown mushrooms - 5 pcs.
- Olive oil - 1,5 tbsp.
- Thym - 1 branch
- Salt and pepper
Preperation
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Ingredients
- Gnocchi (ref. D101) - 250 g
- Romanesco cabbage - 50 g
- Yellow and orange carrots - 1/2 pc. each
- Red onion - 1/4 pc.
- Parsnip - 1/2 pc.
- Brown mushrooms - 5 pcs.
- Olive oil - 1,5 tbsp.
- Thym - 1 branch
- Salt and pepper
Gnocchi with autumn vegetables
Preperation
Peel and cut the vegetables to the correct size so that they are all cooked at the same time. Blanch the vegetables.
Arrange the frozen gnocchi on a perforated GN and lightly oil them. Bake for 6 to 7 min. at 100°C with 100% steam.
Mix the vegetables and the gnocchi, oil slightly and season the preparation.
Bake at 180°C for +/- 20 min. and stir halfway through cooking.
Arrange nicely in a GN and decorate with some herbs.
Warming Tip
15 min. in the oven at 160°C with parmesan on top.