Gnocchi casserole with cream and ham Bolognese

Ingredients for 3 servings:

• 500 g gnocchi, from the refrigerated section
• 250 g minced meat, mixed
• 100 g cooked ham
• 1 can cherry tomato(s), approx. 400 g each
• 2 garlic cloves
• 8 mini mozzarella, as desired
• 1 pack of grated Gouda, approx. 200 g
• 1 cup of cream, approx. 200 g
• 2 tsp, heaped herbs, Italian
• salt and pepper
• some oil for frying

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Cook the gnocchi in salted water according to the package instructions. Once cooked, drain the gnocchi and set aside. To save time, you can heat some of the water in a kettle while cooking. Cut the cooked ham into small cubes. Decide on the size according to your taste; I use around 5-10 mm. Peel the garlic cloves and finely chop one if desired. Cut or tear the mozzarella into small pieces. Choose the quantity according to your preference. I use around 8 mini mozzarellas. Fry the minced meat in a large pan with a little oil, add the chopped garlic if desired, and season with salt and pepper or beef seasoning once the minced meat is lightly browned. Then add the diced ham and brown. Add the entire can of cherry tomatoes to the pan, mix, and bring to a slow boil. Meanwhile, gently crush the cherry tomatoes with a spatula. When the sauce is simmering gently, crush the other garlic clove, or both if neither was cooked with the minced meat, and add it along with the Italian herbs. Mix the ingredients well and simmer for another 3 minutes, until the tomato sauce has thickened slightly. Then add the cream and season to taste with salt and any other spices. Place the gnocchi evenly in a baking dish and spread the sauce over the top. Sprinkle first the mozzarella, then the Gouda, and bake the casserole in the oven at 200°C (top/bottom heat) for 5-10 minutes, until the cheese has melted.