Italian Gnocchi Casserole

Summary

Ingredients

• 400 g nocchi, from the refrierated shelf
• 1 large zucchini
• 200 g cherry tomato (s)
• 500 g minced meat, mixed
• 2 tablespoon tomato paste
• 1 can tomatoes, chunky, with basil
• 250 ml cream or Cremefine
• 150 g mozzarella, rated
• Herbs, Italian
• salt and pepper
• Fat for the pan

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Instructions

1. First preheat the oven to 200 degrees top / bottom heat.
2. Wash the zucchini, cut in half and finely slice, wash the tomatoes and cut in half.
3. Do not cook the gnocchi too long according to the instructions on the packet, strain and place in a baking dish.
4. Fry the minced meat in a pan until crumbly, season with salt and pepper and add the tomato paste, then roast well, add the vegetables and cook briefly, then deglaze with the chunky tomatoes and the cream. Season the mixture with salt, pepper and Italian herbs and season to taste. Spread the sauce evenly over the gnocchi and sprinkle everything with the grated mozzarella.
5. Bake the casserole for about 20 minutes at 200 degrees, just before the end turn on the grill until the cheese is golden brown.