Gnocchi casserole Caprese

Name: Gnocchi casserole Caprese
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Bag of mini mozzarella (125 g each); 400 g cherry tomatoes; 75 g Parmesan cheese; 25 g dried tomatoes; 400 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 (400 g each) Bag of gnocchi (cooling shelf); 2-3 stem(s) Basil; 8 discs Parma ham (about 10 g each); 7-10 Tbsp Grease

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Bag of mini mozzarella (125 g each)
400 g cherry tomatoes
75 g Parmesan cheese
25 g dried tomatoes
400 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 (400 g each) Bag of gnocchi (cooling shelf)
2-3 stem(s) Basil
8 discs Parma ham (about 10 g each)
7-10 Tbsp Grease

Directions

1
Pour the mozzarella into a sieve and drain well. Wash, clean and halve the cherry tomatoes. Finely grate the parmesan. Dice dried tomatoes finely. Bring the cream to a boil briefly in a saucepan, season well with salt and pepper
2
Grease an ovenproof dish. Spread dried tomatoes evenly in it. Mix the gnocchi, mozzarella, cherry tomatoes and about half of the Parmesan cheese and place in the mould. Pour hot cream over it, sprinkle with remaining Parmesan cheese
3
Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 15-20 minutes. In the meantime, wash the basil, shake dry and pluck the leaves from the stalks. Remove the casserole from the oven, sprinkle with basil and garnish with 1 slice of ham. Add the rest of the ham