Gnocchi au gratin in tomato cream

Name: Gnocchi au gratin in tomato cream
Cook time: 1 h
Total time: 1 h
Yield: 5
Ingredients: 1 thick slice of cooked ham (150-200 g); 300 g small mushrooms; 250 g cherry tomatoes; 1 Onion; 2 Garlic cloves; 2-3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TABLESPOONS Tomato paste; 1 coated tbsp. flour; 400 g Whipped cream; 2 TABLESPOONS Tomato Ketchup; 1 TABLESPOON dried Italian herbs; 2 (400 g each) Bag of gnocchi (cooling shelf); 7-10 Tbsp Grease; 125 g Mozzarella; 50-75 g grated gouda

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 5

1 thick slice of cooked ham (150-200 g)
300 g small mushrooms
250 g cherry tomatoes
1 Onion
2 Garlic cloves
2-3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TABLESPOONS Tomato paste
1 coated tbsp. flour
400 g Whipped cream
2 TABLESPOONS Tomato Ketchup
1 TABLESPOON dried Italian herbs
2 (400 g each) Bag of gnocchi (cooling shelf)
7-10 Tbsp Grease
125 g Mozzarella
50-75 g grated gouda

Directions

1
Dice the ham. Clean the mushrooms, wash them if necessary and cut them into slices. Wash and halve the tomatoes. Peel and chop onion and garlic
2
Heat 1 tablespoon of oil in a frying pan. Toss the tomatoes in it. Season, take out
3
Heat 1-2 tablespoons of oil in a frying pan. Sauté onion and garlic in it. Fry the mushrooms well. Add ham. Add tomato puree and flour and sweat. Stir in cream, ketchup and herbs. Bring to the boil and simmer for about 5 minutes. Add tomatoes, season to taste
4
Pour the gnocchi into plenty of boiling salted water and let them simmer on a mild heat for about 2 minutes. Drain and pour into a large greased casserole dish. Pour tomato cream over it. Cut the mozzarella into slices and spread on top. Sprinkle Gouda over it. Bake in a preheated oven (electric: 200 °C/circulating: 175 °C/gas: level 3) for 25-30 minutes
5
Drink: cool white wine