Ingredients
Scale
- 1 tablespoon olive oil
- 1 tablespoon butter
- 500g beef mince
- 1 brown onion, finely chopped
- 1 celery stalk, chopped
- 1 capsicum, diced
- 1 carrot, diced
- 1 garlic clove, minced
- 1 zucchini, finely diced
- 500g pasta sauce with basil
- 2 teaspoons dried Italian herbs
- 1/2 cup vegetable stock
- 1/2 cup basil, chopped
- 500g gnocchi
- 1/2 cup tasty cheese, grated
Instructions
- In a large frying pan, heat oil over medium-high heat.
- Cook mince over medium heat for 3-5 minutes or until browned.
- Add onion, celery, capsicum, carrot and garlic. Cook for 5 minutes.
- Add zucchini and continue to cook for a further 5 minutes or until all vegetables have softened.
- Pour in pasta sauce and vegetable stock. Sprinkle with dried and fresh herbs. Stir and bring to the boil, then simmer for 10 minutes.
- Add gnocchi to saucepan of boiling water. Boil for 2-3 minutes until gnocchi floats. Drain.
- Melt butter in a large shallow frying pan over medium heat.
- Add gnocchi and sauté for 2-4 minutes until gnocchi begins browning on the edges.
- Stir gnocchi through mince mixture, taste and add salt and pepper if needed.
- Spoon mixture into a 12-cup (3L) oven-proof dish.
- Sprinkle with cheese.
- Preheat grill on medium.
- Place baking dish under grill and leave until cheese is golden. Serve.
