Gnocchi baked in a tomato sauce with mascarpone
Ingredients:
can of sliced VERA tomatoes
a packet of VERA potato gnocchi
approx. 125 g mascarpone
parmesan
fresh basil
onion and garlic
oil
salt, pepper
Preparation:
Fry the onion and garlic in olive oil until golden and fragrant. Add the tomatoes, season with salt and pepper, and simmer until you have a thick sauce. Finally, stir in the torn basil. Cook the gnocchi al dente, toss with the sauce and transfer to an ovenproof dish. Top with mascarpone and sprinkle generously with Parmesan. Bake at 200°C until the cheese is lightly browned.
