John Myers
Quick Gnocchi Mince Pan
The perfect quick gnocchi mince pan recipe with a picture and simple step-by-step instructions.
- 400 g Ground beef
- 1 Pc. Clove of garlic
- Olive oil
- 3 tbsp Tomato paste
- 700 g Gnocchi from the refrigerated shelf
- Salt pepper
- 1 tsp Penne Arrabiata seasoning
- 150 ml Vegetable broth
- 1 pole Leek
- 1 tbsp Dried Italian herbs
- 200 g Cherry tomatoes
- 100 g Grated cheese, e.g. Mozzarella Gouda Mix
- Fry the minced meat in a little heated olive oil in a pan until crumbly. Finely chop the garlic and sauté. Stir in tomato paste and roast briefly. Add salt, pepper and Arrabiata seasoning. Add the gnocchis and fry them. Deglaze with vegetable stock.
- Cut the leek into fine rings and add to the pan. Put the lid on and simmer for a few minutes until the leek is cooked through. Add the dried herbs.
- Halve the tomatoes and fold in together with the grated cheese. Wait a moment for the cheese to pull strings. Season again to taste and, if necessary, season again. Then it can be served.
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