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🥤 Juicy Pumpkin Gnocchi Casserole

550 kcal · 60 min · 4 servings

Ingredients

• 1 onion(s)
• some oil for frying
• 300 g minced meat, mixed
• salt and pepper
• 1 tsp curry powder
• some chili powder
• 1 clove of garlic
• 1 tbsp tomato paste
• 250 ml vegetable broth
• 300 g Hokkaido pumpkin(s) (net weight)
• 100 g crème fraîche
• some basil
• 1 packet gnocchi (from the refrigerated section, approx. 500 g)
• 1 ball mozzarella (approx. 125 g)

Instructions

1. 1. Heat some oil in a pan.
2. 2. Sauté the finely diced onion in it.
3. 3. Add the minced meat and fry until crumbly.
4. 4. Season the mixture with salt, pepper, curry powder, chili powder, and the chopped garlic clove.
5. 5. Stir in the tomato paste and roast it briefly.
6. 6. Deglaze everything with the vegetable broth.
7. 7. Add the diced pumpkin pieces.
8. 8. Let the casserole simmer gently with the lid closed for about 5 minutes.
9. 9. Add the crème fraîche.
10. 10. Add the chopped basil.
11. 11. Add the gnocchi.
12. 12. Mix all ingredients thoroughly.
13. 13. Transfer the mixture into a baking dish.
14. 14. Slice the mozzarella cheese.
15. 15. Arrange the slices evenly over the casserole.
16. 16. Preheat the oven to 200 degrees Celsius (top and bottom heat).
17. 17. Bake the casserole for about 15 minutes on the middle rack.
18. 18. Remove the casserole when the cheese is golden brown.

Nutrition per serving

• kcal: 550
• Protein: 27 g · Fett/Fat: 28 g · Carbs: 48 g