Gnocchi casserole alla caprese

Name: Gnocchi casserole alla caprese
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g cherry tomatoes; 25 g dried tomatoes; 300 g Mini mozzarella balls; 400 g Whipped cream; 75 g Parmesan (piece); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 800 g fresh gnocchi (cooling shelf); 2-3 stem(s) Basil; 8 Discs (approx. 8 g each); 7-10 Tbsp Parma ham

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g cherry tomatoes
25 g dried tomatoes
300 g Mini mozzarella balls
400 g Whipped cream
75 g Parmesan (piece)
7-10 Tbsp Salt
7-10 Tbsp Pepper
800 g fresh gnocchi (cooling shelf)
2-3 stem(s) Basil
8 Discs (approx. 8 g each)
7-10 Tbsp Parma ham

Directions

1
Preheat the oven: electric cooker: 225 °C/circulating air: 200 °C/gas: stage 4. Wash and halve the cherry tomatoes. Dice the dried tomatoes. Drain mozzarella balls.
2
Bring the cream in a saucepan to the boil briefly. Meanwhile grate parmesan finely. Season the cream with salt and pepper.
3
Mix gnocchi, mozzarella, dried and cherry tomatoes and half parmesan, put into the mould. Pour cream over it, sprinkle with the rest of the parmesan. Bake in the oven for about 15 minutes.
4
Wash the basil and pluck the leaves from the stems. Serve the casserole with basil and slices of ham.