Gnocchi casserole alla caprese

Ingredients for 4 servings:

• 800 g gnocchi
• 400 g cherry tomatoes
• 25 g tomatoes, dried
• 300 g mozzarella, mini balls
• 400 ml whipped cream or Cremefine
• 75 g Parmesan
• 2 stalks of basil
• 8 slices of Parma ham
• salt and pepper

Instructions

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

Preheat oven to 200°C fan/convection oven, 225°C top/bottom heat. Wash and halve the cherry tomatoes. Dice the sun-dried tomatoes. Drain the mozzarella balls. Finely grate the Parmesan cheese. Briefly bring the cream to a boil in a saucepan and season generously with salt and pepper. Mix the gnocchi, mozzarella, sun-dried and cherry tomatoes, and half of the Parmesan cheese, then place in a baking dish. Pour the cream over the tomatoes, sprinkle with the remaining Parmesan cheese, and bake in the oven for about 15 minutes. Wash the basil and pluck the leaves from the stems. Arrange the basil and ham on top of the casserole.