Gnocchi and Minced Meat Cake

Heat the olive oil in a saucepan and add the garlic cloves. Turn them in the hot oil until they are almost brown. Chop the chilli pepper and then discard the garlic cloves. Sauté the onion and chilli pepper in the perfumed oil.

Add the tomato paste and roast briefly. Now put the tomatoes in the pot, as well as the basil leaves, as well as the rosemary and oregano sprigs. Let it simmer for about 20 minutes. Then remove the twigs from the sauce and puree with the blender. Finally season with salt and pepper.

Soak the bun in water. Boil the potatoes unpeeled in boiling salted water for about 25 - 30 minutes. Just before the potatoes are done, squeeze the bread roll thoroughly and mix it together with an egg, 1 tbsp paprika, parsley, marjoram, salt, cayenne pepper and the minced meat. Knead until no individual parts of the roll can be seen.

Drain and peel the potatoes and immediately put them through the potato press; Allow to cool slightly. Add the flour and two eggs to the potatoes. Season with a little salt, pepper and nutmeg. Knead the whole thing into a dough.

Grease a small springform pan with margarine. Cover the base with the gnocchi dough and then also cover 3/4 of the ring wall with dough. Put the minced meat mixture into the springform pan one tablespoon at a time and smooth it out with the spoon again and again.

Ladle by ladle (caution does not have to be the whole sauce) pour the tomato sauce on top. I made an X out of the remaining gnocchi dough for decoration (see picture), but you can also shape a ring rim or whatever you can think of. In any case, also coat the decorative elements with the tomato sauce.

Finally, the cake is placed in the oven at 200 degrees for 50 minutes.