Dumpling gratin

Dumpling gratin

Total: 1 hr 35 min. | Active: 50 min.
vegetarian
Nutritional value / person: 613 kcal
, Fat: 32 g
, Carbohydrate: 58 g
, Protein: 20 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dumpling mixture

1 ½ dl milk
1 fresh egg, beaten
1 onion, finely chopped
1 garlic clove, squeezed
2 sprig sage, finely chopped
2 pinch nutmeg
½ tsp salt
360 g lye rolls, cut into approx. 1 cm cubes

Dumpling

water, boiling

Vegetables

1 tbsp olive oil
400 g squash (e.g. butternut, diced)
400 g leek, halved, cut into strips
2 sprig sage, finely chopped
2 dl vegetable bouillon
2 dl single cream for sauces
60 g grated Sbrinz
salt and pepper to taste
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Utensils

One ovenproof dish (holding approx. 2 l), greased

How it's done

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Dumpling mixture

In a bowl, mix the milk with all the other ingredients up to and including the sage, season. Add the bread, mix in, knead by hand to form a compact mass, leave to stand for approx. 10 mins. Place the mixture on a sheet of cling film, shape into a roll (approx. 5 cm in diameter), roll up tightly.

Dumpling

Cook the dumpling in the cling film in simmering salted water for approx. 15 mins. Remove from the pan. Remove the dumpling from the cling film, cut into approx. 12 equal slices.

Vegetables

Heat the oil in a pan. Add the squash, leek and sage, sauté for approx. 5 mins. Pour in the stock and sour single cream, bring to the boil. Mix in the cheese, transfer to the dish, season. Top with the slices of dumpling.

Bake

Approx. 20 mins. in the centre of an oven preheated to 200 °C.

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