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Ingredients (4 servings)
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400 g Bio Porree
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400 g Karotten
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400 g Frisches Maishendl Geschnetzeltes
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500 g Gnocchi
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150 g Gratinkäse gerieben
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200 ml Bergbauern H-Milch 3,5 %
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Öl, Salz, Pfeffer, Muskatnuss
Preparation
- Preheat the oven to 200 degrees. Wash the leek thoroughly and cut into rings, peel the carrots and cut into thin slices.
- Sear the sliced chicken in a large pan with hot oil, then add the prepared vegetables and sauté for about 5 minutes.
- Pour in the milk, season generously with salt, pepper and a little nutmeg, and mix in the uncooked gnocchi directly.
- Transfer the mixture to a baking dish, sprinkle with the gratin cheese and bake in the oven for about 20 minutes until golden brown.
