Zutaten
- 1KG Gnocchis
- 400g Räuchertofu
- 1 Glas Champignons
- 250g Käse z.B Gouda o.Ä
- 400ml Sahne
- 250g Mozzarella
- 250g Kirschtomaten
- 1 Zwiebel
- 1 Chilischoten
( Je nach dem wie Scharf ihr esst, könnt ihr sie auch weg lassen. ) - 1 TL Paprikapulver
- 4 EL Tomatenmark
- 1 EL Oregano
- 1 TL Thymian
- Salz und Pfeffer
- Schuss Balsamico Essig
- Olivenöl
- Frische Petersilie
Ablauf
- Den Räuchertofu in kleine Würfel schneiden. Die Kirschtomaten
halbieren. Die Zwiebel und Knoblauchzehe fein würfeln. - Die Pilze abtropfen lassen, Chilis in feine Ringe schneiden. Pilze halbieren. Die Gnocchis nach Packungsansweisung zubereiten und zur Seite stellen. In einer großen Pfanne die Kirschtomaten ohne Öl anbraten und mit etwas Salz und Pfeffer würzen. Zur Seite stellen.
- In der gleichen Pfanne etwas Olivenöl hineingeben und dieZwiebel sowie die Knoblauchzehen für 3 Minuten anbraten. Räuchertofu, Chilis und Pilze hinzufügen.
- Tomatenmark und die restlichen Gewürze dazu geben und miteinander vermengen. Mit einem Schuss Balsamico Essig ablöschen und die Sahne mit dazu geben.
- Kirschtomaten hinzufügen und nochmals vermengen. Mit Salz und Pfeffer abschmecken.
- Petersilie klein hacken. In einer Großen Auflaufform die Gnochis und die Tofu Pfanne vermengen. Mit Gouda und Mozzarella bedecken und für 15-20 Minuten in den Backofen geben.
- Schaut zwischendurch immer mal wieder in den Backofen.
Ich mag es gerne Kross, daher lasse ich den Auflauf 20-25 Minuten drin. - Mit etwas Petersilie garnieren.
Du benötigst
Pfanne - Auflaufform
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