Recipe of the month

Gratin with squash dumplings

By Tolhurst Organic Published: January 1, 2015

    Make the dumplings beforehand and freeze them in small batches, for quick and comforting suppers



    1. To make the dumplings, mix the mashed squash with the water, then add flour, spoon by spoon, until you get a soft dough. Cut it in peaces, then rol into 2cm thick sticks and cut the dumplings. Press eatery dumpling with a fork, to great the "gnocchi" effect.
    2. Put half of the dumplings in the freezer and use the other half to make the gratin.
    3. Lightly fry the mushrooms and add the tomatoes sauce, cooking on a low temperature for another 5 minutes
    4. Meanwhile, cook the dumplings in boiling water for about 5-6 minutes, until all are floating.
    5. Drain the dumplings and add into the mushroom and tomato sauce.
    6. Transfer everything into a baking dish and sprinkle the cheese over it.
    7. Cook under the grill for 4-5 minutes, until golden and bubbling.
    8. Decorate with green leaves and serve at once, with a green salad of your choice.
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