Gnocchi Casserole Alla Caprese
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g nocchi
- 400 g cherry tomato (s)
- 25 g tomato (s), dried
- 300 g mozzarella, mini balls
- 400 ml whipped cream, or Cremefine
- 75 g parmesan cheese
- 2 stalks basil
- 8 slices Parma ham
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C convection, 225 ° C top / bottom heat. Wash the cherry tomatoes and cut in half. Dice the dried tomatoes. Drain the mozzarella balls. Finely grate the parmesan.
- Briefly bring the cream to the boil in a saucepan and season well with salt and pepper.
- Mix the gnocchi, mozzarella, dried and cherry tomatoes and half of the parmesan, place in a baking dish. Pour the cream on top, sprinkle with the rest of the parmesan and bake in the oven for about 15 minutes.
- Wash the basil, pluck the leaves from the stems. Arrange the basil and ham on the casserole.
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