Gnocchi Casserole with Tomato and Pepper Sauce
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- g 1,000 nocchi
- 1 can tomatoes, chunky, approx. 400 g
- 1 bell pepper (s)
- 1 clove garlic
- 200 g cream cheese
- 200 ml cream
- 0.5 ½ glass tomato (s), dried in oil
- 3 tablespoon ajvar, mild
- 100 g parmesan cheese
- 125 g mozzarella
- salt and pepper
- oregano
- oil
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C fan oven.
- Core the peppers, peel the garlic and puree both together.
- Heat some oil in a pan and fry the puree. Add the chunky tomatoes, cream cheese and cream.
- Finely chop the sun-dried tomatoes and add to the sauce with the ajvar. Season to taste with salt, pepper and oregano. Bring the sauce to the boil and simmer briefly.
- Put the gnocchi in a baking dish and pour the sauce over them. Spread the parmesan and mozzarella on the casserole. Bake the casserole for about 20-25 minutes.
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