Gnocchi and mushroom casserole

Ingredients for 3 servings:

• 500 g gnocchi from the refrigerated section
• 1 m.-sized onion(s)
• 400 g mushrooms, brown, quartered
• 1 tbsp tomato paste
• 2 large tomatoes, cut into pieces
• 1 m.-sized zucchini, cut into pieces
• 1 package creamed spinach or leaf spinach
• 200 ml cream
• 1 bay leaf
• 50 cl white wine or water
• 1 tsp vegetable broth, granulated
• 2 tbsp Parmesan, freshly grated
• ½ bunch parsley
• 150 g cheese, grated
• salt and pepper
• some nutmeg

Instructions

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

with spinach, tomatoes and zucchini

Finely dice the onion and sauté it in a pan with the quartered mushrooms. When everything has a nice color, add 1 tablespoon of tomato paste and deglaze with the white wine or water. Then add the vegetable stock, along with the finely chopped tomatoes and zucchini. Season with the bay leaf and the remaining spices. Finally, add the cream, parsley, and Parmesan cheese. Let everything thicken slightly. In the meantime, spread the gnocchi in the baking dish, then add the mushroom and vegetable mixture. Sprinkle the thawed creamed spinach (leaf spinach would also work) on top. Sprinkle with the cheese and bake for 20 minutes at 200°C.