Gnocchi with meat sauce

 

During this cold Spring it is good to serve a hot oven dish, so when I found this recipe on gnocchi in the weekly magazine Søndag (issue 12/2021), I decided to make and serve it for my mother on our weekly Sunday dinner.

The only changes, which I have made, was to reduce the amount of chili from 1½ teaspoon to 1 teaspoon, as my mother does not like to spicy food. The other change was to increase the amount of tomato concentrate from 2 teaspoons to the entire size of the small tin of 70 g.

Gnocchi with meat sauce: - 4 servings

• 300 g gnocchi
• 1 fresh mozzarella cheese - medium chopped
• 1 onion - medium chopped
• 2 cloves of garlic - finely choppped
• olive oil
• 1 teaspoon dried basil
• 2 teaspoon dried oregano
• 1 teaspoon dried chilii
• 250 g minced beef
• 70 g tomato concentrated
• 400 g tomato passata
• 1 dl water
• salt & pepper for seasoning
• fresh basil for topping

1. Heat up the oven to 200'C.
2. Fry the chopped onion & garlic in hot olive oil for a few minutes.
3. Add in the dried herbs, let the herbs fry for 1 minutes.
4. Add in the minced and fry it until it have changed colour.
5. Add in the tomato concentrate, tomato passata, water, salt & pepper.
6. Warm the sauce up.
7. Add the gnocchi into a baking tray, fill the meat sauce on top, and mix it well together.
8. Add the chopped fresh mozzarella on top.
9. Bake the dish at 200'C for 25 minutes.
10. Serve the dish hot together with fresh basil leaves.