Gnocchi casserole

Gnocchi casserole

Ingredients for 8 portions

• 400g Ham, boiled, diced
• 600g Canned small mushrooms, halved
• 500g Cherry tomato(s), if possible firm, cut in half
• 2 Onion(s), diced
• 6 Garlic cloves(s), pressed
• 6 tbsp oil
• 6 tbsp tomato paste
• 2 tbsp flour
• 800g cream
• 2,000g Gnocchi (from the refrigerated counter)
• Fat, for the casserole dish
• 400g Mozzarella, diced
• 400g Cheese (Gouda), grated
• 2 tbsp Herbs, Italian, e.g. frozen
• Salt and pepper to taste

Nutritional values ​​per serving

• kcal 1057
• protein 48.38g
• fat 51.48g
• carbohydrate 98.33g

Preparation

• Working time about 30 minutes
• Total time about 30 minutes

Briefly sauté the tomatoes in 1 tablespoon of hot oil. Season with salt and pepper, remove and set aside briefly.

Heat 2 tablespoons of oil in the same pan and sauté the onion with the garlic until translucent.

Add the mushrooms and sauté. Then add the ham and fry briefly.

Add the tomato paste and roast briefly so that the tomato aroma can develop better. Sprinkle the flour over it, stir briefly and sweat.

Then deglaze with the cream. Now mix in the herbs and let everything simmer for about 5 minutes.

Add the tomato halves back in and season with salt and pepper.

Cook the gnocchi according to the package instructions, drain and place in the large greased casserole dish. Pour the tomato cream sauce over it.

Now sprinkle the mozzarella cubes over it, then spread the grated Gouda over it.

Bake in a preheated oven at 200°C for 20-30 minutes.

In order to defuse the whole meal in terms of calories, I switched to milk with 1 cup of light cream instead of cream and to light products for the cheeses