Poppy Seed Gnocchi Casserole

Ingredients for 4 servings:

• 2 onions
• 1 zucchini
• 2 bell peppers, red
• 200 g Parma ham
• olive oil
• 2 garlic cloves
• 200 g tomatoes, pureed
• 150 g mascarpone
• 150 ml dry white wine
• Salt and pepper, freshly ground
• 1 sprig(s) of thyme
• 1 sprig(s) rosemary
• 1 sprig(s) marjoram
• 250 g gnocchi
• 200g mozzarella

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Peel the onions and dice them. Wash, dry, and thinly slice the zucchini. Dice the bell peppers. Slice the Parma ham into strips. Heat the olive oil in a pan. Sauté the onion, bell pepper, Parma ham, and zucchini in the hot fat. Peel the garlic and add it through a press. Mix everything together well and sauté for about 5 minutes. Then add the passata, mascarpone, and wine. Season with salt, pepper, and herbs. Simmer for about 8-10 minutes. Meanwhile, prepare the gnocchi according to the package instructions. Mix the cooked gnocchi with the sauce in a baking dish. Slice the mozzarella and arrange it over the casserole. Bake everything in a preheated oven at 180°C (top/bottom heat) for 20 minutes.