Gnocchi and tomato pan

Ingredients for 4 servings:

• 1 garlic clove(s)
• 1 bunch of spring onions
• 250 g cherry tomatoes
• 1 bunch arugula
• 3 tbsp olive oil
• 500 g minced meat
• 2 tsp oregano
• Salt
• pepper
• 500 g tomatoes, pureed
• 800 g gnocchi, fresh, from the refrigerated counter
• Cheese for sprinkling

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Peel and finely dice the garlic. Clean the spring onions and slice into rings. Wash and halve the cherry tomatoes. Wash and finely tear the arugula. Heat 1 tablespoon of oil in a pan. Fry the minced meat over high heat until crumbly. Briefly fry the garlic and oregano. Season with salt and pepper. Add the passata and simmer uncovered for about 5 minutes. Meanwhile, heat the remaining oil in a large pan. Fry the gnocchi over medium heat, stirring occasionally, until golden brown. Add the cherry tomatoes and spring onions to the minced meat sauce and simmer uncovered for about 3 more minutes. Mix with the gnocchi and sprinkle with arugula and cheese. 660 kcal per serving.