Gnocchi and zucchini casserole with vegetarian balls

Ingredients for 3 servings:

• 500 g gnocchi (for frying)
• 2 zucchinis
• 200 g meatball substitute, approx. 12 pieces
• 2 tbsp rapeseed oil
• 100 g grated cheese (Emmental or mozzarella), for sprinkling
• 1 garlic clove(s)
• 2 tbsp tomato paste
• 1 tomato(s)
• 2 tbsp tomatoes, dried in oil (tomato strips in herb oil)
• 150 ml water
• 1 handful of basil
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Fry the vegetarian meatballs in 1 tablespoon of oil in a pan (I used a ready-made product). When they are crispy, remove the balls and cut them in half. Fry the gnocchi in 1 tablespoon of oil. Cut the zucchini into small pieces. Add the pieces to the gnocchi and fry for a few minutes. Season the gnocchi and zucchini with salt and pepper and place them in a baking dish with the meatballs. For the tomato sauce: Finely chop the garlic clove and fry it with the sun-dried tomatoes in their oil. Then add the tomato paste and the finely chopped tomato and fry. Add 150 ml of water and let it simmer for a few minutes. If the sauce is too thick, add more water. Season the sauce with salt and pepper. Finely chop the basil and add it to the sauce. Pour the sauce over the gnocchi-zucchini-meatball mixture and sprinkle with the grated cheese. Bake the casserole for about 10 minutes in an oven preheated to 200°C. Enjoy! One serving contains 627 kcal.