Vegetable Gnocci Au Gratin

For the baked vegetable gnocchi, first wash or peel the vegetables and chop the carrots, zucchini, celery, bell bell pepper and onion into small cubes. Briefly sauté the vegetables in the oil. When the onion is translucent, add the tomato paste and sauté briefly. Then dust with flour and add the water. Then immediately add the bouillon cube. Let the mixture simmer on low heat for about 10 minutes. In the meantime, cook the gnocchi in salted water and strain. Now refine the vegetable sugo with parsley and season to taste with salt and pepper. Then mix the gnocchi with the vegetable sugo (it is best to use a large pot for the sugo from the start, where there is also room for the gnocchi). Then pour into two smaller casserole dishes or one large one and sprinkle with the grated cheese. Bake the gratinated vegetable gnocchi at about 200°C degrees for about 15 minutes, depending on the oven (the cheese should brown nicely).

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