Wash vegetables, pat dry, peel, cut everything into small cubes. Peel garlic and onion, chop finely.

Heat the olive oil in the pan, sauté the garlic and onion in it. Add the vegetables and fry for about 5 minutes, turning over a medium heat. Season with sea salt and pepper from the mill.

If you haven't already done so, cut the previously cooked and (spicy) seasoned chicken fillet into bite-sized pieces.

Mix the crème fraîche and milk. Season with salt, pepper and a little nutmeg. Add the resulting sauce to the vegetables in the pan and bring to the boil.

At the same time, briefly cook the gnocchi in plenty of salted water according to the instructions / information on the package, then drain and drain. Wash the parsley and shake dry, pluck the leaves off and chop. Grate the Parmesan. Switch on the grill.

Put the gnocchi, cooked chicken, vegetable sauce, parsley and 50 g Parmesan in a baking dish, mix everything together well. Sprinkle the remaining Parmesan on top of the casserole. Grill the vegetable and gnocchi casserole for about 5 minutes under the hot oven grill until golden yellow.

Divide the finished gratin into four portions, arrange on plates and serve.

A crunchy mixed salad as a side dish goes really well with this casserole.

Good luck and bon appetite.