Gnocchi and Asparagus Casserole

Ingredients

• 2 red bell peppers (400 g)
• 1 medium onion (50 g)
• 2 cloves garlic
• 600 g green asparagus
• 3 tbsp Rapeseed oil
• 1 tbsp durum wheat flour (Type 630)
• 100 ml cooking cream (10% fat)
• 250 ml vegetable broth
• Salt
• Pepper
• 1 tsp coconut blossom sugar
• 500 g gnocchi (ready-made product, chilled shelf)
• 75 g cooked ham
• 75 g Emmental cheese (in block)
• 2 sprigs thyme

Instructions

1. 1.

   Halve and deseed the bell peppers. Wash the halves and cut them into small cubes.

2. 2.

   Peel the onion and dice finely. Peel and mince the garlic.

3. 3.

   Wash the asparagus, peel the lower third, and remove the woody ends. Cut the asparagus into pieces about 3 cm long.

4. 4.

   Heat 2 tbsp rapeseed oil in a pot. Sauté the onions, garlic, and paprika in it for 2-3 minutes while stirring. Dust with flour.

5. 5.

   Stir in the cream and broth. Season with salt, pepper, and coconut blossom sugar. Simmer over medium heat for about 10 minutes, stirring occasionally.

6. 6.

   Meanwhile, blanch the asparagus in plenty of boiling salted water for 3 minutes, remove with a slotted spoon, and place in a sieve. Briefly shock in cold water and drain.

7. 7.

   Cook the gnocchi in the boiling asparagus water according to package instructions. Remove with a slotted spoon, place in a sieve, and drain. Puree the paprika vegetables in the pot with an immersion blender.

8. 8.

   Cut the cooked ham into small cubes and grate the cheese finely. Wash, dry, pluck the leaves from the thyme, and chop roughly.

9. 9.

   Grease a baking dish with the remaining rapeseed oil. Add asparagus, gnocchi, thyme, and ham and mix.

10. 10.

    Pour the paprika sauce over everything, sprinkle with cheese, and bake the gnocchi and asparagus casserole in a preheated oven at 225 °C (convection: 200 °C, gas mark 3-4) for about 20 minutes.