Brussels Sprout Gnocchi Casserole

Ingredients for 2 servings:

• 400 g gnocchi
• 300 g Brussels sprouts
• 3 tbsp tomato paste
• 50 ml milk
• 250 ml coconut milk
• 500 g tomatoes, pureed
• 1 tbsp crème fraîche
• salt and pepper
• oregano
• Thyme
• 200 g cheese, grated

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 35 minutes

Vegetarian

Wash the Brussels sprouts, trim off the stalks and remove the outer leaves, halve the florets, and cook in a pot of salted water for 10-12 minutes. At the same time, cook the gnocchi in another pot of salted water until they float to the top. Drain both and place in a casserole dish. Heat the milk and tomato paste in a saucepan and stir until smooth. Add the coconut milk and continue heating. Stir in the passata. Add the crème fraîche and stir until evenly combined. Season the sauce with salt, pepper, oregano, and thyme. Pour the sauce over the gnocchi and Brussels sprouts. Sprinkle with the grated cheese. Bake the casserole for 10-15 minutes at 200°C (top/bottom heat). Enjoy!