Gnocchi gratin

Ingredients for 2 servings:

• 400 g gnocchi (from the refrigerated section)
• salt water
• 1 bunch of basil
• 100 ml milk
• 150 g mascarpone
• 2 egg yolks
• salt and pepper
• 200 g cherry tomatoes
• 40 g Gouda, grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Cook the gnocchi in salted water according to the package instructions, drain well, and serve in a large ovenproof dish or ramekins. Pick the basil leaves. Set aside 4 leaves and roughly chop the rest. Purée finely with milk and mix with the mascarpone and egg yolks. Season with salt and pepper and pour over the gnocchi. Slice the tomatoes and arrange them on top of the gnocchi. Sprinkle with Gouda cheese. Bake in an oven preheated to 210°C (top/bottom heat) or 190°C (fan oven) on the second rack for 15 minutes. Finely slice the remaining basil. Sprinkle the basil over the gratin and serve. Per serving: 20g protein, 52g fat, 76g carbohydrates = 829 kcal.