Gnocchi in tomato sauce

Name: Gnocchi in tomato sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 thick slices of cooked ham (150-200 g); 300 g small mushrooms; 250 g cherry tomatoes; 1 medium onion; 2 Garlic cloves; 2-3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 (10 g) coated tbsp. flour; 400 g Whipped cream; 1-2 TABLESPOONS Tomato paste; 2 TABLESPOONS Tomato ketchup; 1 TABLESPOON freeze-dried Italian herbs; 2 packages (400 g each) fresh gnocchi (from the refrigerator); 125 g Mozzarella cheese; 50-75 g grated medieval Gouda cheese; 7-10 Tbsp Basil and oregano; 7-10 Tbsp Grease

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 thick slices of cooked ham (150-200 g)
300 g small mushrooms
250 g cherry tomatoes
1 medium onion
2 Garlic cloves
2-3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 (10 g) coated tbsp. flour
400 g Whipped cream
1-2 TABLESPOONS Tomato paste
2 TABLESPOONS Tomato ketchup
1 TABLESPOON freeze-dried Italian herbs
2 packages (400 g each) fresh gnocchi (from the refrigerator)
125 g Mozzarella cheese
50-75 g grated medieval Gouda cheese
7-10 Tbsp Basil and oregano
7-10 Tbsp Grease

Directions

1
Dice the ham. Clean and slice the mushrooms. Wash, drain and halve the tomatoes. Peel and finely dice onion and garlic. Heat 1 tablespoon of oil in a pan, toss the tomatoes briefly in it, season with salt and pepper and remove.
2
Put 1-2 tablespoons of oil in the hot pan, fry the onion and garlic in it. Add the mushrooms, fry lightly. Add ham. Dust with flour, sweat briefly, pour on cream. Stir in tomato paste, ketchup and herbs, bring to the boil and simmer for about 2 minutes.
3
Meanwhile, put the gnocchi in bubbling salted water and cook for 2 minutes until they float on top. Drain the gnocchi, drain well and put them into a greased casserole dish. Stir the tomatoes into the sauce, season with salt and pepper and pour over the gnocchi.
4
Drain the mozzarella and cut into slices. Sprinkle the casserole with Gouda and cover with mozzarella. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes.
5
Serve garnished with fresh herbs.