Gnocchi casserole

Ingredients for 4 servings:

• 1 slice(s) ham, thick, cooked
• 300 g mushrooms, small
• 250 g cherry tomatoes
• 1 m.-sized onion(s)
• 2 garlic cloves
• 3 tbsp oil
• Salt
• Pepper, white
• 1 tbsp flour
• 400 g whipped cream
• 2 tbsp tomato paste
• 1 tbsp Italian herbs, dried
• 2 packs of gnocchi, from the refrigerated section
• 125g mozzarella
• 70 g cheese (Gouda), grated
• Fat, for the shape
• 2 tbsp ketchup

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

with mushrooms

Dice the ham, clean the mushrooms, and slice them. Wash and halve the tomatoes. Peel and finely dice the onion and garlic. Heat 1 tablespoon of oil, briefly toss the tomatoes, season with salt and pepper, and remove. Add 2 tablespoons of oil to the frying fat and sauté the onion and garlic. Add the mushrooms and fry them as well. Add the ham. Dust everything with the flour and sauté briefly. Deglaze with the cream. Stir in the tomato paste, ketchup, and herbs, bring to a boil, and simmer for about 2 minutes. Cook the gnocchi in boiling salted water for about 2 minutes, then drain and set aside. Place in a greased baking dish. Stir the tomatoes into the sauce, season to taste, and pour over the gnocchi. Drain the mozzarella and slice it. Sprinkle the casserole with the Gouda and top with mozzarella. Bake in a hot oven at 200 degrees for 25 – 30 minutes.