Sweet potato gnocchi casserole

Ingredients for 4 servings:

• 2 packs of BÜRGER sweet potato gnocchi
• 2 sweet potatoes
• 2 tbsp olive oil
• 250 g baby spinach
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• 2 eggs
• 200 g cream
• 50 g Parmesan, grated
• salt and pepper
• 2 tbsp cress
• 1 small bunch of chives
• ½ bunch basil
• Olive oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

1. Peel the sweet potatoes and slice them into approximately 3 mm thin slices. Place them on two baking sheets, brush with olive oil, and bake in the oven at 160°C (fan oven) for 15 minutes. 2. Let the gnocchi stand in salted water for 2 minutes. Drain. 3. Finely dice the onion and garlic. Heat a little oil in a pan and sauté both until translucent. Add the spinach and sauté until it begins to shrink slightly. Season with salt and pepper. 4. Grease a baking dish. Layer the gnocchi, sweet potato slices, and spinach next to each other. 5. Beat the eggs with the cream and Parmesan cheese. Season with salt and pepper, and pour over the casserole. 6. Bake in the oven at 180°C (top/bottom heat) or at 160°C (fan oven). 7. Chop the herbs and sprinkle them over the casserole to serve.