Gnocchi casserole

Ingredients for 4 servings:

• 250 g cherry tomatoes, preferably firm, halved
• 3 tbsp oil
• e.g. salt and pepper
• 1 onion(s)
• 3 garlic cloves
• 300 g mushrooms, small (from the can)
• 200 g cooked ham, diced
• 3 tbsp tomato paste
• 1 tbsp flour
• 2 cups of cream (200 g each)
• 1 tbsp Italian herbs (e.g. frozen)
• 1 kg gnocchi, from the refrigerated section
• Fat for the mold
• 200 g mozzarella, diced
• 200 g Gouda, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

for all those who like dumplings and noodles

Halve the tomatoes and fry briefly in a pan in 1 tablespoon of hot oil. Season with salt and pepper, remove, and set aside. Heat the remaining oil in the same pan and sauté the diced onion with the crushed garlic until translucent. Halve the mushrooms, add them, and fry. Then add the diced ham and fry briefly. Add the tomato paste and fry briefly to allow the tomato flavor to develop better. Sprinkle over the flour, stir briefly, and sweat. Then deglaze with the cream. Mix in the herbs and let the whole thing simmer gently for about 5 minutes. Add the tomato halves and season with salt and pepper. Cook the gnocchi according to the package instructions, drain well, and place in the large greased baking dish. Pour the tomato cream sauce over the gnocchi. Sprinkle the mozzarella cubes on top, followed by the grated Gouda cheese. Bake in an oven preheated to 200°C (top/bottom heat) for 20-30 minutes on the middle rack. Note: To reduce the calories, I used milk with 1 cup of crème légère instead of cream and opted for light cheeses.