OVAL CASSEROLE DISH Polenta gnocchi au gratin in spicy, hot pepper cream sauce




40 Min.

Baking time

30 Min.
  • Remove the seeds from the pepper, dice it, and sauté in 2 tbsp. heated olive oil. Add broth, Ajvar paste and cream, and cook everything for about 15 minutes on medium heat. Puree, season with salt, and pour into the STAUB oval baking dish. 
  • Season 250ml of water with salt, pepper and nutmeg, add 50g of butter, and bring to the boil. Then stir in the polenta, cover and cook everything on medium heat for about 8 minutes. Take the pan off the heat, stir in half of the Parmesan cheese (50g) and an egg yolk into the polenta. Let it cool and then make Gnocchi using 2 tbsp.
  • Pre-heat the oven to 200 °C. Wash the leek, chop into small pieces and sauté in a pan in the remaining butter (25g). Then spread in the baking dish together with the polenta Gnocchi, on top of the pepper sauce. Sprinkle the remaining Parmesan cheese (50g) over everything and bake everything in the hot oven on the bottom level for about 25-30 minutes.

1 red pepper

150 ml vegetable broth

2 tbsp. Ajvar paste

100ml cream

salt, pepper, nutmeg

75g butter in total

100g polenta

100g freshly grated Parmesan cheese

2 egg yolks

1 small leek