Summary

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

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Instructions

1. 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.
2. Briefly bring the cream to the boil in a saucepan and season well with salt and pepper.
3. 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.
4. Wash the basil, pluck the leaves from the stems. Arrange the basil and ham on the casserole.