Gnocchi and carrot casserole

Ingredients for 4 servings:

• 2 small onions
• 2 medium-sized garlic cloves
• 2 carrots
• some butter
• 100 ml water, hot
• ½ tsp sugar if needed
• 350 ml cream
• 1 cup sour cream
• salt and pepper
• 700 g gnocchi from the refrigerated section
• 5 slices of cooked ham (farmer’s ham)
• e.g. chopped parsley
• 150 g Gouda, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

simply

Peel and chop the onions and garlic cloves. Peel and dice the carrots. Heat a little butter in a small saucepan. Add the chopped onions and garlic cloves and fry for about two minutes, stirring. Then add the diced carrots and 100 ml of hot water. Add 1/2 teaspoon of sugar, depending on the sweetness of the carrots. If the carrots are already quite sweet, this is not necessary. In a medium saucepan, combine the cream, sour cream, pepper, and salt. Add the water from the carrots as soon as they have reached the desired firmness (mine took about five minutes). Then add the gnocchi and simmer gently on low heat. Cut the farmer’s ham into short, thin strips and add to the gnocchi. Sprinkle with some parsley, then fold in the carrots, onions, and garlic. Simmer everything for another 2-3 minutes, stirring, then transfer to the prepared casserole dish. Sprinkle with Gouda cheese. Bake in a preheated oven at 190°C (top/bottom heat) for about 30 minutes.