Summary

Ingredients

• 500 g nocchi from the refrierated shelf
• 1 medium onion (s), red
• 1 clove garlic
• 125 g mozzarella
• 150 g cherry tomato (s)
• 2 cans tomatoes, chunky, 45 ml each
• 75 g hard cheese (Grana Padano)
• basil
• oregano
• Spice mix, Italian
• salt and pepper
• sugar
• 1 tablespoon white wine vinegar
• Oil for frying

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Instructions

1. Put a few leaves of the basil aside for decoration and finely chop the rest. Preheat the oven to 220 ° C top / bottom heat.
2. Peel the onion and garlic. Dice the onion and fry it. Squeeze the garlic and sauté both until translucent. Add cherry tomatoes, season with spice mixture, oregano and basil. Fry for another 2 minutes. Deglaze with chunky tomatoes and season with salt, pepper and a pinch of sugar and vinegar.
3. Cut the mozzarella into 0.5 cm thick slices. Fold the gnocchi with half of the Grana Padano into the tomato sauce. Put everything together in the baking dish. Spread the rest of the cheese and the mozzarella slices over the top. Bake the casserole for about 12-15 minutes until the cheese is browned.