Mini chef
Utensils
Apron
Brush
Measuring cup
Oven mitts
Peeler
Rösti grater
Tablespoon
Teaspoon
Timer
Kitchen scales
Can opener
One ovenproof dish (holding approx. 2 ½ l)
Ingredients
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
How it's done
The kids can help at the marked areas .
Baking dish
Grease the dish with butter.
Bake
Peel and roughly grate the carrot. Place the carrot and gnocchi in the prepared dish. Add the tomatoes and water, season, mix.
Tear the mozzarella and scatter on top.
To bake
Approx. 20 mins. in the centre of an oven preheated to 220°C. Remove from the oven, leave to stand for approx. 5 mins., plate up.
| Tip: | Remove the leaves from 4 sprigs of oregano, roughly chop, mix with the carrot into the gnocchi. |
|---|---|
| Tip: | Instead of 2 tins of peeled tomatoes you can also use 2 tins of cherry tomatoes. |
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