Chard Gratin with Pumpkin Gnocchi Vegetarische<br/>Gerichte

Vegetarian dishes for weight loss: Chard Gratin with Pumpkin Gnocchi

Chard Gratin with Pumpkin Gnocchi
Ingredients (for 2 people):

4 spring onions 2 garlic cloves 2 cm ginger root 1 tbsp rapeseed oil 300 g chard 1 shallot 1 tbsp butter 3 tbsp soya flour 250 ml vegetable stock 1 tbsp Parmesan cheese, grated

50 min 1 portion contains about 350 kcal and 1 BE
Ingredients (Pumpkin Gnocchi ):

250 g red kuri squash 100 g potatoes 1 large or 2 small eggs pepper salt nutmeg

Preparation
  • Wash and clean the spring onions, then cut into rings.
  • Peel and finely dice the garlic and ginger.
  • Fry all these ingredients gently in rapeseed oil until translucent.
  • Wash and clean the chard, cut into strips and fry with the spring onions, garlic and ginger until it has some colour.
  • Place all of these ingredients into a greased ovenproof dish.
  • Preheat the oven to 200°C (fan oven 180°C).
  • Peel and finely dice the shallot and fry gently in the butter until translucent.
  • Stir in the soya flour and add the vegetable stock.
  • Mix it all together thoroughly so that there are no lumps.
  • Stir in the Parmesan.
  • Pour the Parmesan sauce over the chard mixture in the ovenproof dish.
  • Place the ovenproof dish in the oven and bake for approx. 20 minutes at 180°C.
  • To make the gnocchi, peel the squash, remove the seeds and cut into cubes.
  • Wash, peel and dice the potatoes.
  • Cook both these ingredients in salted water and allow to cool.
  • Then using a potato ricer, press into a bowl and mix with the egg, pepper, salt and nutmeg.
  • Roll out the dough on a floured work surface to form ropes.
  • Then cut these up into individual gnocchi with a length of about 2 cm.
  • Place in simmering salted water.
  • Cook for 4 minutes, remove using a slotted spoon, drain and serve with the chard gratin.
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