Ingredients:

• Gnocchi
• Beef mince/Ground beef
• Garlic, finely chopped or minced
• Carrots, diced
• Yellow bell pepper, sliced
• Cherry tomatoes, chopped
• Celery, sliced
• Tin of chopped tomatoes
• Worcestershire sauce
• Tomato puree
• Black pepper, paprika, mixed herbs
• Feta
• Cheddar, grated

Method:

1. Put the beef and garlic in a pan and allow the beef to brown
2. Once at this stage add the carrot, fresh tomatoes, celery and pepper as well as the gnocchi
3. After about five minutes add in the tomato puree, tin chopped tomatoes (I used about half a tin) and Worcestershire sauce as well as some black pepper, mixed herbs and paprika
4. Transfer to an oven proof dish and top with crumbled feta and the grated cheddar cheese
5. Place in the oven at 180c for about 25 minutes before serving

Eating And Storage Tips

You absolutely do not have to do the baking step for this recipe as you could just cook it for longer in the pan to cook the gnocchi before adding in the liquid elements. However, I find that it really allows the sauces to thicken up a little and give everything a bit more of a depth of flavour. If you want to skip the baking step consider adding fresh herbs instead of dried ones.

If you watch my video below you will be able to see how I only served a quarter of this up. I used enough gnocchi that it was about 1.5 portions but because of adding so many vegetables in I didn’t need a huge portion of this. I did go back for seconds but that still left half for the following day!

For reheating I popped mine into the microwave for speed but I did add in a sprinkle of water and a little bit more grated cheese to ensure it didn’t dry out along the way. If I had a bit more time and a dish suitable to transfer it into I might have done the same but added it into the airfryer.

If you like a bit of a kick to your meal you could easily add in some fresh chillis or dried heat products or even some hot sauce instead of the Worcestershire sauce.