FRIJE

Instructions

• 1.   Before you begin:
  
  Read all the steps, gather the necessary ingredients and utensils, and rinse the fruits and vegetables!
  Preheat the broiler of the oven (250°C).
• 2.   The gnocchi:
  
  In a sauté pan, heat a drizzle of olive oil (unless it is non-stick) over medium-high heat. Sauté the gnocchi for 5 minutes, then transfer them to a gratin dish.
• 3.   The vegetables:
  
  In another sauté pan (you can also wait until the gnocchi are cooked to use the same pan), heat a drizzle of olive oil over medium-high heat. Add the following ingredients one by one to the pan:
  Trim and remove the base and the dry, damaged green part of the leek. Cut it in half lengthwise (not all the way through so it holds together) and rinse it thoroughly. Cut it into thin strips.
  Cut in half, peel, and thinly slice the shallot.
  Sauté the leek and shallot for 5 minutes until tender.
  Crush the whole garlic clove with the skin on or mince it.
  After 5 minutes of cooking, add the crushed tomatoes (or tomato paste), garlic, and a splash of water. Continue cooking for 5 minutes. Season with salt and pepper.
• 4.   The gratin:
  
  Once the vegetables are cooked, transfer them to the gratin dish and mix well.
  Cut the sheep's cheese into pieces (about 1 cm).
  Spread the cheese over the gratin and broil it on the upper rack for 2 to 3 minutes, until the cheese is lightly browned.
  
  Serve the sheep's cheese gnocchi gratin hot.

Notes & Suggestions

• Nutritional information (per serving):
  
  833 kcal
  
  Protein: 31.7g
  
  Carbohydrates: 94g
  Sugars: 28.6g
  Fiber: 8.8g
  
  Fat: 36.2g
  Saturated Fat: 16.2g
  Unsaturated Fat: 6.8g
  
  Other:
  
  Cholesterol: 0mg
  Sodium: 97.646g
  Potassium: 175mg

Nutritional information *