Nhoque vegetariano gratinado com queijo

Ingredientes

• 2 garlic cloves (crushed)
• 200 g broccoli florets (cut small (in half / thirds (Note 1))
• 300 g tomatoes (diced)
• 150 g mushrooms (sliced (around 4 large mushrooms))
• 4 tbsp butter
• 3 tbsp flour
• 400 ml milk
• 1/4 tsp nutmeg
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tsp thyme
• 1/2 tsp dried oregano
• 500 g gnocchi ((Note 2))
• 1 handful fresh basil leaves (torn/roughly chopped)
• 80 g mozzarella cheese (grated or fresh )
• 10 g Parmesan (grated)
• 2 tbsp breadcrumbs (preferably panko) (optional )

Modo de preparo

1. 1

   Heat the oven to 180°C or 350°F.

2. 2

   Place a large frying pan on a medium to high heat and add one quarter of the butter. Add the mushrooms and fry until browned then remove from the pan and set aside.

3. 3

   Reduce the heat to medium and add the rest of the butter and minced garlic and sauté for 1-2 minutes, until fragrant.

4. 4

   Add the flour, nutmeg, salt, and pepper. Gradually whisk in the milk, stirring constantly to avoid lumps.

5. 5

   Add the tomatoes, broccoli, thyme and oregano and simmer in the sauce for 5 minutes. Then stir in the gnocchi, cooked mushrooms and basil leaves.

6. 6

   Sprinkle mozzarella, Parmesan and breadcrumbs on top.

7. 7

   Bake in the centre of the oven for 20 minutes until the cheesy topping is brown and bubbling. Optional: Place under the grill / broiler for a few minute to get the cheese topping extra crispy.