Juicy Pumpkin and Gnocchi Casserole

Summary

Ingredients

• some oil for frying
• 1 onion (s), finely chopped
• 300 g minced meat, mixed
• salt and pepper
• 1 teaspoon curry powder
• some chili powder
• 1 clove garlic, finely chopped
• 1 tablespoon tomato paste
• 250 ml vegetable stock
• 300 g Hokkaido pumpkin (s) (weihed net), cut into cubes
• 100 g crème fraîche
• some basil, chopped
• 1 packet gnocchi (from the cooling shelf), approx. 500 g
• 1 scoop mozzarella, (approx. 25 g)

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Instructions

1. Sweat the chopped onion in a pan with a little oil. Add the minced meat and fry until crumbly. Season to taste with salt, pepper, curry powder, chili powder and garlic. Add the tomato paste and let roast briefly. Pour in the vegetable stock and also add the diced pumpkin. Cover and let simmer for about 5 minutes.
2. Then add the crème fraîche, basil and the gnocchi and mix everything together well. Pour into a baking dish. Cut the mozzarella into slices and spread over the top.
3. Bake in a preheated oven at 200 ° C top / bottom heat for about 15 minutes.