Tomato gnocchi casserole with feta and shrimp

Ingredients for 3 servings:

• 500 g gnocchi
• 500 ml tomatoes, pureed
• 100 ml cream
• 250 g feta cheese
• 3 tomatoes
• 200 g shrimp(s)
• 1 onion(s)
• 1 clove(s) garlic
• 1 tbsp flour
• 1 handful of fresh basil
• 1 pinch(s) of sugar
• 1 tsp liquid honey
• some salt and pepper
• Herbs, Italian
• some olive oil
• Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

First, cook the gnocchi according to the package instructions and then refresh them. Finely dice the onion and garlic, and dice the tomatoes and feta slightly more coarsely. Roughly chop the basil. Add a splash of olive oil to a saucepan and sauté the onion and garlic until translucent. Add the flour and stir until no lumps remain. Then deglaze with the passata and cream. Season with salt, pepper, Italian herbs, a pinch of sugar, and the basil, and simmer. Grease a baking dish and preheat the oven to 180°C (top/bottom heat). Fry the prawns in a pan with a splash of olive oil until crispy. Remove the pan from the heat, spread the honey over the prawns, and stir. Mix the gnocchi and tomato sauce and add to the baking dish. Then spread the prawns and feta evenly on top. Bake for 30 minutes.