Cheese gnocchi on a bed of leeks

Ingredients for 3 servings:

• 500 g minced beef
• 1 stalk(s) leek
• 50 g Cheddar cheese, grated
• 50 g Gouda, young or middle-aged, grated
• 50 g Parmesan, grated
• 2 eggs
• 1 m.-sized onion(s)
• 2 garlic cloves
• 1 tsp mustard, mild or hot, depending on your taste
• 50 g tomato paste
• 5 tbsp Worcestershire sauce
• 1 tsp anchovy paste
• 1 tbsp paprika powder, hot
• 1 tbsp paprika powder, sweet
• 1 tbsp thyme
• ½ tsp cumin
• 1 tbsp, heaped potato fiber (flour), for binding
• salt and pepper
• olive oil
• Water

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

simple and low carb

Halve and wash the leeks, then halve each half again and cut into 6-7 cm long pieces. Arrange in a baking dish and drizzle with oil. Mix briefly and cover the base with the leeks. Mix the grated cheeses well and set aside. Finely dice the garlic cloves and half-ring the onion. Lightly fry both in a little olive oil. Add tomato paste and fry briefly. Now add the Worcestershire sauce and stir until a saucey consistency is achieved, adding a little more water. Finally, season to taste with sweet paprika, cumin, salt, and pepper, and set aside. Mix the minced meat, eggs, mustard, hot paprika, anchovy paste, thyme, salt, and pepper thoroughly. Finally, add the potato flour and mix again. Form the minced meat mixture into six flat, roughly equal-sized meatballs. Preheat the oven to 180°C (fan oven). Form six small balls of cheese, pressing the cheese together firmly. Place the balls on the flat meatballs and shape the edges around the cheese, completely enclosing the meatballs and creating a thicker meatball. Sear the resulting meatballs on each side and then place them on the bed of leeks. Spread the sauce over the meatballs and sprinkle with any remaining cheese. Then place the casserole dish in the oven and cook for approximately 20-25 minutes.