<< Back

Gnocchi and Sheep Tomme Gratin

Course: Main course
Preparation: 20 minutes
Cooking: 15 minutes


  • 1.   Before you start: Read all the steps, take out the necessary ingredients and utensils and rinse the fruits and vegetables! Preheat the oven grill (250 ° C).
  • 2.   Gnocchi: In a sauté pan, heat a drizzle of olive oil (unless it is non-stick) over medium-high heat. Brown the gnocchi for 5 min then place them in a gratin dish.
  • 3.   Vegetables: In another frying pan (you can also wait until the gnocchi are cooked to use the same frying pan), heat a drizzle of olive oil on medium to high. Place the following ingredients as you go in the frying pan: Cut and remove the base and the end of the damaged and dry green of the leek. Cut it lengthwise into 2 (not all the way to hold it) and rinse it thoroughly. Cut it into thin strips. Cut in half, peel and mince (cut into thin strips) the shallot. Fry the leek and shallot for 5 min until they are tender. Squeeze the whole garlic into the skin or chop it. After 5 minutes of cooking, add the crushed tomatoes (or the tomato puree), garlic and a little water, continue cooking for 5 min. Salt and pepper.
  • 4.   The gratin: Once the vegetables are cooked, place them in the gratin dish and mix well. Cut the sheep's tomme into pieces (about 1 cm). Divide the tomme over the gratin and bake in the pan for 2 to 3 min, until the cheese slightly browns. Serve the gnocchi gratin with warm sheep's cheese.


  • Nutritional info (per serving): 833 kcal Proteins: 31.7g Carbohydrates: 94g Sugars: 28.6g Fibers: 8.8g Fats: 36.2g Saturated fats: 16.2g Unsaturated fatty acids: 6.8g Others: Cholesterol: 0mg Sodium: 97.646g Potassium: 175mg



No review yet , add a review

Ingredients for servings

  • 1 garlic clove
  • 400 g of gnocchis
  • 2 leeks
  • 300 g of tomato paste
  • ½ shallot
  • 75 g of sheep's tomme
  • 1 tablespoon of olive oil
  • salt (according to taste)
  • pepper (according to taste)