Baked gnocchi with vegetables

Ingredients for 4 servings:

• 400 g soup vegetables, e.g. carrots, celery, parsley root, etc.
• 1 onion(s)
• 3 cloves garlic
• 700 g tomatoes, pureed or chopped
• 1 tbsp rapeseed oil or olive oil
• 1 tsp marjoram, dried
• ½ tsp thyme, fresh or dried
• some rosemary, fresh or dried
• ½ tsp oregano, dried
• 1 tsp onion powder
• ½ tsp garlic powder
• ½ tsp paprika powder
• some chili flakes
• some pepper, freshly ground
• 1 bay leaf, dried
• 500 g gnocchi
• 300 g vegetables, e.g. beans, green asparagus, cauliflower, zucchini, etc.
• 125g mozzarella
• 30 g hard cheese, grated, e.g. Parmesan
• possibly arugula, basil leaves or herb paste for sprinkling

Instructions

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

in creamy vegetable tomato sauce, low in salt, vegetarian, no added salt, suitable for baby-led weaning (BLW)

Bring a pot of water to a boil. Clean the vegetables and cut into bite-sized pieces. Boil the vegetables in the water until soft. Just before the end of the cooking time, add the gnocchi. Strain everything and, if necessary, rinse with cold water (for green vegetables). Clean the soup vegetables and peel the parsley root. Peel the onion and garlic. Finely chop the soup vegetables, onion, and garlic in a food processor, or finely grate everything or chop very, very finely and puree. Add the oil, spices, and tomatoes and puree everything until smooth. This may take a few minutes. The sauce should be very fine, as it is only heated briefly and the vegetables will not overcook. Preheat the oven to 200°C (top and bottom). Place the vegetables and gnocchi in a baking dish and mix with the sauce. Finely tear the mozzarella and scatter it over the gnocchi. Sprinkle with the grated cheese. Bake the gnocchi in the oven for about 15 minutes until the cheese is lightly browned and melted. If you like, you can top the casserole with fresh basil, arugula, tomatoes and/or herb paste. Tips: We serve it with a mixed salad. We like fresh green beans best in the casserole. Small meatballs also go great with it. I mix them with the gnocchi and vegetables while they are cooked and cooled (otherwise they release too much fat and juice). For children under one year old who are also eating by themselves, I recommend reducing the number of tomatoes to 500-600g. This thickens the sauce and makes the casserole easier to eat with your hands. You can also prepare the casserole the day before, for example, and then just top it with fresh cheese and bake it. You can find more low-salt or salt-free recipes as well as recipes without sugar on my profile.