Gnocchi Towers with Minced Meat, Zucchini and Tomato Sauce

For the gnocchi, boil the potatoes, peel them, press them through the potato ricer and immediately knead them with semolina, flour and salt. Let the dough rest briefly.

Cut out the gnocchi in the size of muffins and boil them in salted water for about 15 minutes and strain. Grease a muffin tray and place the gnocchi in it. You can, of course, just use a regular baking dish and layer everything in in order and bake.

Chop the carrot, leek and onion. Season the mince and brown it together with the vegetables. Add the spices and stir in the tomato paste.

Pour into a bowl, let cool briefly and then stir in the egg. Then briefly fry the sliced, salted zucchini.

Now put the minced meat on the gnocchi in the muffin tins and press down a little. Put the zucchini slices on top and finally spread the mozarella on the turrets.

Preheat the oven to 180° convection and bake for 20 minutes, until the cheese is nice and crispy. In the meantime, chop the onion, fry it in a pan in a little oil and add the strained tomatoes. Season with salt, sugar, garlic and a little bouillon cube.

Put the gnocchi towers on a plate and dress with the tomato sauce.

Preparation Tip:

The gnocchi towers go well with a crisp, green salad.

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