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Spanish Gnocchi and Bell Pepper Bake with Manchego
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35 min
Quick
Knuspr-Küche
Würziger spanischer Gnocchi-Paprika-Auflauf mit geräuchertem Paprikapulver, fruchtiger Tomatensauce, schwarzen Oliven und geschmolzenem Manchego aus dem Ofen.
Preparation method
Preparation
Preheat the oven to 200 °C top/bottom heat. Prepare a suitable baking dish.
Wash, core, and cut the red and yellow bell peppers into bite-sized pieces. Peel the red onion and cut into thin strips. Peel and finely chop the garlic. Coarsely grate the Manchego.
Cooking
Heat the extra virgin olive oil in a large pan. Sauté the onion strips and bell pepper pieces over medium to high heat for approx. 5 minutes until they take on a bit of colour.
Chef's tip
For an extra crispy cheese crust, you can activate the oven's grill function for the last 3 minutes of baking time.
Leftovers can be kept in an airtight container in the refrigerator for up to 2 days and reheat wonderfully in the oven at 160 °C.
Ingredients
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