Caprese casserole with gnocchi

Ingredients for 4 servings:

• 500 g gnocchi from the refrigerated counter
• 125g mozzarella
• 30 g Parmesan
• 2 large tomatoes
• 1 clove(s) garlic
• 1 bunch of basil
• 50 g pine nuts
• 100 ml olive oil
• salt and pepper

Instructions

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

First, prepare the basil pesto. Roast the pine nuts in a non-stick pan without oil. Halve the garlic clove. Grate the Parmesan cheese. Pick the basil leaves and set aside a handful for garnishing. Blend the remaining basil leaves with the garlic, Parmesan cheese, pine nuts, and olive oil to make a smooth pesto and season with salt and pepper. Preheat the oven to 180°C (fan oven). Slice the tomatoes and mozzarella. Mix the gnocchi with the pesto and place in a baking dish. Alternate the tomato and mozzarella slices on top. Bake in the oven for about 20 minutes. Garnish the Caprese casserole with the remaining basil leaves and serve.