Gnocchi casserole with pesto

Ingredients for 4 servings:

• 1,000 g gnocchi
• 200 g cherry tomatoes
• 1 broccoli
• 1 small jar pesto, green
• 250 ml cooking cream
• 200 g gratin cheese
• 250g mozzarella
• e.g. salt and pepper
• e.g. Sriracha sauce
• n. B. Sambal Oelek
• n. B. garlic

Instructions

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

Clean and wash the broccoli and divide it into small florets. Cook in boiling salted water for about 5 minutes until al dente, or steam it better. Cook the gnocchi in salted water according to the package instructions (if necessary, cook the gnocchi and steam the broccoli at the same time in a pot with a steamer insert). Mix the pesto with the cooking cream and season to taste with salt, pepper, sambal oelek, sriracha sauce, garlic, etc. Quarter or halve the cherry tomatoes. Arrange the gnocchi, cherry tomatoes, and broccoli in a baking dish and drizzle with the pesto and cream mixture. Place the whole thing in the oven without cheese for 40 minutes at 220°C (top/bottom heat). Then spread the gratin cheese and mozzarella over the casserole and bake for another 15-20 minutes at 200°C (watch the cheese crust!).