Italian gnocchi casserole

Ingredients for 4 servings:

• 400 g gnocchi, from the refrigerated section
• 1 large zucchini
• 200 g cherry tomatoes
• 500 g minced meat, mixed
• 2 tbsp tomato paste
• 1 can tomatoes, chopped, with basil
• 250 ml cream or Cremefine
• 150 g mozzarella, grated
• Herbs, Italian
• salt and pepper
• Fat for the pan

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

very easy and quick to do

First, preheat the oven to 200 degrees Celsius (top/bottom heat). Wash the zucchini, halve it, and slice it thinly. Wash and halve the tomatoes. Cook the gnocchi according to the package instructions, but do not overcook them. Drain and place them in a baking dish. Fry the ground beef in a pan until crumbly, season with salt and pepper, and add the tomato paste. Brown well. Add the vegetables and cook briefly, then deglaze with the chopped tomatoes and cream. Season the mixture generously with salt, pepper, and Italian herbs, and season to taste. Spread the sauce evenly over the gnocchi and sprinkle everything with the grated mozzarella. Bake the casserole for about 20 minutes at 200 degrees Celsius (400 degrees Fahrenheit), turning on the grill shortly before the end, until the cheese is golden brown.