Juicy pumpkin gnocchi casserole

Ingredients for 2 servings:

• 1 onion(s)
• some oil for frying
• 300 g minced meat, mixed
• salt and pepper
• 1 tsp curry powder
• some chili powder
• 1 garlic clove(s)
• 1 tbsp tomato paste
• 250 ml vegetable stock
• 300 g Hokkaido pumpkin (se) (weighed net)
• 100 g crème fraîche
• some basil
• 1 pack of gnocchi (from the refrigerated section, approx. 500 g)
• 1 ball of mozzarella (approx. 125 g)

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

with minced meat and mozzarella

Sauté the chopped onion in a pan with a little oil. Add the minced meat and fry until crumbly. Season to taste with salt, pepper, curry powder, chili powder, and the chopped garlic clove. Add the tomato paste and fry briefly. Pour in the vegetable stock and add the diced pumpkin. Cover and simmer for about 5 minutes. Then add the crème fraîche, chopped basil, and the gnocchi and mix everything well. Transfer to a baking dish. Slice the mozzarella and spread over the top. Bake in an oven preheated to 200°C (top/bottom heat) for about 15 minutes on the middle rack.