Gnocchi casserole with zucchini, mushrooms and tomatoes – cream sauce

Ingredients for 6 servings:

• 1 kg gnocchi
• 2 m.-large zucchini
• 300 g mushrooms
• olive oil
• 1 onion(s), finely chopped
• 3 garlic cloves, finely chopped
• 200 ml dry white wine
• 500 g tomatoes, pureed
• 200 ml cream
• 100 g cheese (Gouda), grated
• olive oil
• salt and pepper

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

The gnocchi are not pre-cooked!

Preheat the oven to 180 degrees Celsius. Wash the zucchini, dry it, and cut into approximately 3 mm thick slices. Grate the mushrooms and also cut them into approximately 3 mm thick slices. Heat olive oil in a pan and fry the zucchini slices in batches until golden brown, then let the oil drain on kitchen paper. Do the same with the mushroom slices. Set both vegetables aside. Finely chop the onion and garlic cloves. Heat olive oil in the same pan and fry the diced onion and garlic until translucent. Deglaze with the white wine, add the passata, cream, salt, and pepper, and simmer for 10 minutes. Now add the zucchini and mushroom slices and season well again. Grease a large baking dish/roasting pan with olive oil, spread the gnocchi on the bottom, pour the sauce over them, sprinkle with grated Gouda, and bake in the oven for approximately 30-40 minutes.