Summary

Ingredients

• 800 g nocchi, from the coolin shelf
• 1 red pepper (s)
• 1 bunch spring onion (s)
• 1 clove (s) garlic, chopped
• 1 scoop mozzarella, approx. 25 g
• 100 g Gouda cheese, rated
• 800 g tomatoes, chunky, corresponds to 2 cans
• 300 g cream cheese
• salt and pepper
• some vegetable stock powder
• basil
• oregano
• 2 teaspoons olive oil for frying

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Instructions

1. Cook the gnocchi according to the instructions on the packet and drain. Then put the gnocchi in a large baking dish.
2. Wash, core and dice the peppers, wash the spring onions and cut into rings. Peel and finely chop the clove of garlic. Heat the olive oil in a high pan and briefly fry the garlic. Add the vegetables and sauté a little. Stir in the chunky tomatoes and cream cheese and simmer a little. Season the sauce with salt, pepper, vegetable stock and herbs.
3. Spread the sauce evenly over the gnocchi. Cut the mozzarella into slices and spread on the casserole. Scatter the gouda on top.
4. Bake the casserole in a hot oven at 180 ° C for about 15 to 20 minutes, depending on the desired tan.