Top-class gnocchi casserole

Crispy baked – top-class gnocchi casserole

INGREDIENTS

FOR THE GNOCCHI:

500 g gnocchi

1¼ tsp salt

4 tbsp olive oil

1 pinch of pepper

FOR THE TOMATO SAUCE

400 g chopped tomatoes from a can

½ tsp salt

a little pepper

2 tsp dried Italian herbs (e.g. oregano, basil or a spice mix)

2 tbsp olive oil

1 medium onion

1 clove of garlic

150 g cherry tomatoes

ALSO

200 g grated mozzarella

PREPARATION

Step 1
Put the gnocchi in plenty of salted, boiling water and bring to the boil until they float to the surface.  Leave to simmer for about 2 minutes over low heat, then remove and rinse in a sieve with cold water. Drain well.

Step 2
Heat the olive oil in a pan. Fry the gnocchi until golden brown and season with salt and pepper. Put the canned tomatoes in a bowl and mix with salt, pepper, the dried herbs and the olive oil.

Step 3
Peel the onion and cut into fine cubes. Peel the garlic and press finely. Halve the cherry tomatoes. Mix the onions, garlic, tomatoes and tomato sauce together in the bowl and spread evenly in a casserole dish.

Step 4
Preheat the oven to 180 degrees circulating air (200 degrees top and bottom heat). Mix the gnocchi with the tomato sauce and sprinkle everything with the grated cheese. Bake in the preheated oven for about 20 minutes.