Caprese casserole

Ingredients for 4 servings:

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

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegetarian, easy, quick

Toast the pine nuts in a pan without oil. Meanwhile, grate the Parmesan cheese and pick the basil leaves. Set aside a few leaves for garnish. Peel and halve the garlic clove. Using a hand blender, puree the basil leaves, pine nuts, garlic, oil, salt, and pepper until relatively smooth. Fold in the Parmesan cheese. Mix the gnocchi with the pesto and place in a baking dish. Slice the tomatoes and mozzarella and arrange them alternately on top of the gnocchi. Place the casserole in the oven at 180°C (convection oven) for 20 minutes. Garnish with the basil leaves before serving. 604 kcal per serving.