Gnocchi and salmon casserole

Ingredients for 6 servings:

• 1.2 kg gnocchi, from the refrigerated section
• 400 g smoked salmon
• 1 point Italian herbs with onions or 8 frozen herbs
• 1 onion(s)
• 2 cups of cream
• 1 cup crème fraîche
• 100 g Gouda, grated
• olive oil
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Cook the gnocchi according to the package instructions. Dice the onion and sauté in a little olive oil if there is no onion in the herb mixture. Roughly dice the smoked salmon, add it to the onions, and cook. Deglaze with the cream, add the crème fraîche and the herbs, and season with salt and pepper. Place the gnocchi in a baking dish. Pour over the salmon sauce and stir to combine, if desired. Sprinkle with the grated Gouda cheese and bake in the oven until the cheese is melted and golden. Note: This recipe is quite flexible. I substitute some of the crème fraîche with sour cream, some of the cream with milk, etc., whatever is in the fridge. If you don’t like casseroles, the sauce also tastes delicious with the gnocchi without adding cheese.