Salsify and gnocchi casserole

Ingredients for 6 servings:

• 500 g gnocchi from the refrigerated section
• 300 g carrot(s)
• 1 jar black salsify(s), approx. 580 ml jar
• 1 slice(s) cooked ham, approx. 1.5 cm thick, from the sausage counter, approx. 400 g
• 200 g sour cream
• 400 ml cream for cooking
• 200 g processed cheese, e.g. herb processed cheese
• 100 g cheese, grated
• salt and pepper
• nutmeg powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Peel the carrots and cut into 5-10 mm thick slices. Melt a little butter in a saucepan, fry the carrots briefly, then simmer with the lid on over low heat for 10 minutes. Meanwhile, dice the cooked ham and drain the salsify. Preheat the oven to 200°C (top/bottom heat). Pour the cream over the carrots and bring to a boil. Then add the sour cream and processed cheese and let it melt completely. Season the mixture with salt, pepper, and nutmeg. Be careful with the salt, as the cooked ham also adds a bit of salt and the gnocchi are already salted. Spread the gnocchi evenly in a large baking dish. Stir the cooked ham and salsify into the carrots and pour over the gnocchi. Sprinkle the casserole with cheese and place in the oven for 30 minutes.