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Gnocchi pesto casserole

updated

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Ingredients for 6 servings:

  • 2 points Gnocchi
  • 200 ml cream
  • 500 ml tomato(s), strained
  • 1 m.-large zucchini
  • 1 m.-sized onion(s)
  • 1 clove(s) garlic
  • 1 jar pesto
  • salt and pepper
  • oregano
  • Butter for the mold
  • 150 g mozzarella, grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

when things need to go quickly

Place the gnocchi in the greased baking dish. Dice the zucchini and onion, finely chop the garlic, and toss it with the gnocchi. Sprinkle the passata with the tomatoes and season with salt, pepper, and oregano. Mix the cream with the pesto and pour it over the gnocchi. Sprinkle with the cheese and bake the dish at 180°C for about 25 minutes, until the cheese is golden brown.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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