Summary

Ingredients

• 300 ml vegetable stock
• 200 g herbal cream cheese
• 3 tablespoon herbs, frozen (8 herb mixture)
• 500 g nocchi
• 800 g canned peas and carrots
• 150 g cheese, rated
• salt and pepper
• Lemon juice

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Instructions

1. Preheat the oven to 200 ° C fan-assisted air.
2. Heat the vegetable stock in a saucepan, stir in the herb cream cheese and let it melt, do not boil. Stir 3 tablespoon mixed herbs into the sauce, season with salt, pepper and lemon juice.
3. Halve the canned gnocchi and carrots or cut into slices, because it is simply nicer in the casserole. Put the gnocchi and vegetables in a baking dish. Pour the sauce over it and sprinkle everything with the cheese.
4. Bake the casserole in the hot oven for about 30 minutes until the cheese is golden brown.