Gnocchi Casserole with Tomato and Cream Sauce
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
- 1 bell pepper (s)
- 1 clove garlic
- 200 g cream
- 500 g tomatoes, passed
- 200 g processed cheese
- 1 kg gnocchi
- 200 g cheese, rated, e.. Gouda
- salt and pepper
- oregano
Print Recipe
Pin Recipe Instructions
- Bring salted water to a boil in a saucepan. In the meantime, cut the bell pepper into thin cubes and cut or press the garlic.
- Prepare the gnocchi according to the instructions on the packet.
- Briefly fry the peppers and garlic in a saucepan with a little oil. Add the cream and the tomatoes to the peppers and garlic. Heat briefly. Stir in the processed cheese and season to taste (salt, pepper and oregano go very well here). Bring to the boil for about 1 minute.
- Grease the baking dish. Layer the gnocchi alternately with about 100 g cheese in the baking dish. Pour the sauce over it and sprinkle the remaining 100 g cheese over it.
- Bake for about 15 minutes at 180 ° C top / bottom heat.
- If you like, you can add some parmesan at the end.
- The recipe can be changed as you wish, e.g. by leaving out the peppers or using pasta or tortellini instead of gnocchi.
- Also good for 2 people, because you still have something for the second day and it tastes very good when warmed up.
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