Vegetarian Gnocchi Casserole

Ingredients

• 500 g waxy potatoes
• Salt
• 150 g flour
• 50 g semolina
• 1 egg
• 1 yolk
• black pepper (ground)
• nutmeg
• 3 beef tomatoes
• 200 ml whipping cream
• 60 g Fontina (or Emmental)
• 200 g Camembert (30% fat in the rind)
• 2 fresh oregano leaves

Instructions

1. 1.

   Wash potatoes and cook them with skins on in a pot of boiling salted water for about 25-30 minutes. Drain, let steam to dry, peel, and press through a potato ricer. Mix the resulting mash with flour, semolina, egg, yolk, salt, nutmeg, and pepper.

2. 2.

   Roll the dough into long, finger-thick ridges and cut smaller pieces from it; shape these into gnocchi, press a pattern with a fork, and boil them in simmering salted water until they rise to the surface (about 2-3 minutes). Remove immediately with a slotted spoon, drain, and shock in ice water.

3. 3.

   Preheat oven to 225 °C (200 °C fan; gas level 3–4). Grease a large or two small shallow baking dishes with butter if needed. Wash tomatoes, remove the stem ends, and slice them about 1 cm thick.

4. 4.

   Heat cream in a saucepan, add coarsely diced Fontina and let it melt. Season with salt and pepper. Pour the creamy mixture evenly over the potato gnocchi, then arrange tomato slices and sliced Camembert on top. Bake the vegetarian gnocchi casserole for about 8 minutes until gratinated. Remove, sprinkle fresh oregano, and serve.