Beef and tomato gnocchi
Beef and tomato gnocchi
Ingredients
Beef & Tomato Sauce
- 2 tbsp olive oil
- 1.5kg diced gravy beef
- 1 brown onion, halved, finely chopped
- 4 celery sticks, ends trimmed, thinly sliced
- 2 carrots, peeled, coarsely chopped
- 3 garlic cloves, crushed
- 2 x Mutti Polpa Finely Chopped Tomatoes 400g
- 375ml (1 1/2 cups) water
- 250ml (1 cup) red wine
- 3 dried bay leaves
- 2 zucchini, coarsely chopped
Gnocchi & Garnish
- 1 x 500g pkt fresh gnocchi
- 1/4 cup coarsely chopped fresh continental parsley
- Baby rocket leaves, to serve
- Shaved parmesan, to serve
Garlic & Herb Bread
- Garlic & herb bread
- 80g butter, at room temperature
- 3 garlic cloves, crushed
- 2 tbsp coarsely chopped fresh continental parsley
- 8 petit pain bake-at-home rolls, split
Instructions
- 1
Heat half the oil in a large saucepan over medium-high heat. Add half the beef and cook for 3-4 minutes each side or until brown. Transfer to a heatproof bowl. Repeat with the remaining beef.
- 2
Heat the remaining oil in the pan over medium heat. Add the onion, celery, carrot and garlic and cook, stirring, for 5 minutes or until onion softens. Return the beef to the pan with the tomato, water, wine and bay leaves. Cover and bring to the boil. Reduce heat to low and simmer, covered, for 2 hours or until the beef is tender. Transfer the beef to a clean work surface. Use a fork to coarsely break the beef into pieces.
120 min - 3
Return the beef to the pan and add the zucchini. Cover and cook, stirring occasionally, for 20 minutes or until the zucchini is tender.
20 min - 4
Meanwhile, cook the gnocchi in a large saucepan of salted boiling water following packet directions or until tender. Drain.
- 5
To make the garlic & herb bread, preheat oven to 200°C. Combine the butter, garlic and parsley in a bowl. Spread the bread with butter mixture. Place, buttered-side up, on a baking tray and bake for 10 minutes or until crisp.
10 min - 6
Add the gnocchi and parsley to the beef mixture and stir to combine. Season with salt and pepper. Top with rocket and parmesan and serve with garlic & herb bread.
