For the avocado gnocchi casserole, cut the avocados in half, remove the stone, peel and finely mash the flesh with a fork.
Then add cream cheese, grated cheese, egg, salt and nutmeg and mix everything well. Then add enough flour so that the dough is still tender, but no longer sticks to your hands. Shape it into gnocchi the size of a nut in a little flour.
Bring plenty of salted water to the boil and cook 10-12 gnocchi at a time. As soon as they rise to the surface, let them stand for another 1 minute. Remove with a sieve scoop and place in a buttered baking dish.
For the tomato sauce, peel and chop the onion and sauté in the butter. Add the peeled tomatoes with the juice and simmer gently for 15 minutes. Season with salt and pepper.
Spread the paradeis sauce evenly over the gnocchi. Sprinkle the grated cheese on top and top with butter flakes.
Bake the avocado gnocchi casserole in the oven preheated to 220 °C on the lowest rack for approx. 15-20 minutes.