Gnocchi casserole alla Naffin

Ingredients for 5 servings:

• 800 g gnocchi, from the refrigerated section
• 1 bell pepper(s), red
• 1 bunch of spring onions
• 1 garlic clove(s), chopped
• 1 ball of mozzarella, approx. 125 g
• 100 g Gouda, grated
• 800 g tomatoes, chopped, equivalent to 2 cans
• 300 g cream cheese
• salt and pepper
• some vegetable stock powder
• basil
• oregano
• 2 tsp olive oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegetarian, fruity

Cook the gnocchi according to the package instructions and drain. Then place the gnocchi in a large baking dish. Wash, deseed, and dice the bell peppers. Wash and slice the spring onions. Peel and finely chop the garlic clove. Heat the olive oil in a high pan and fry the garlic briefly. Add the vegetables and sauté briefly. Stir in the chopped tomatoes and cream cheese and simmer briefly. Season the sauce with salt, pepper, vegetable stock, and herbs. Spread the sauce evenly over the gnocchi. Slice the mozzarella and arrange it on the casserole. Sprinkle with the Gouda cheese. Bake the casserole in a preheated oven at 180°C for approximately 15 to 20 minutes, depending on the desired browning.