I’m a big fan of cooking double batches of certain things and using them in two different ways on two different occasions – it allows to cook healthy meals from scratch with a minimum amount of time spent. The Knoepfli bake is one of these – whenever I make Knoepfli pasta I make a double batch, use the first batch on that day together with some meat and sauce, and store the second batch in the fridge or freezer for a Knoepfli back later on.
For the bake on the pictures here I used plain Knoepfli and green spinach Knoepfli because I had only a little leftover of both. Usually I would just use one or the other.
- 1 portion of plain Knoepfli or green Knoepfli
- A selection of vegetables (carrots, red cabbage, cauliflower, broccoli, courgette,…)
- 2dl of cream or mascarpone
- Grated cheese
- Salt and pepper
Chop and steam the vegetables.
In an ovenproof dish, mix the Knoepfli, vegetables, cream or mascarpone, salt and pepper. Sprinkle some grated cheese on top.
Bake at 200C for 20-25 minutes.