Zucchini and Gnocchi Casserole

Summary

Ingredients

• 2 zucchini, sliced
• 4 tomato (s), eighthed
• 1 can tomato (s)
• 2 onion (s), diced
• 2 cloves garlic, crushed
• 400 g minced meat (beef)
• lots cheese, grated, for gratinating
• 100 ml cream
• possibly herbs Provence
• some salt and pepper
• 1 package gnocchi (refrigerated shelf)
• some oil for frying

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Instructions

1. Wash the zucchini and cut into slices. Wash and cut the tomatoes into eighths. Peel and dice the onions. Peel and squeeze the garlic.
2. Heat some oil in a pan and fry the onions, garlic and minced meat in it. Possibly add Provence herbs and season well with salt and pepper. As soon as the meat is done, add the fresh tomatoes. Mix the canned tomatoes with the cream and stir in as well. Switch off the stove and preheat the oven to 180 ° C top / bottom heat.
3. Then alternately layer the minced meat mixture, gnocchi and zucchini in a baking dish. Put the casserole in the hot oven and bake for about 30 minutes. Then take it out, sprinkle with the cheese and bake for another 15 minutes. Serve immediately.
4. Note: The gnocchi from the cooling shelf are already done and come uncooked or unroasted in the casserole.