Meatballs meet gnocchi in a bed of tomatoes under a mozzarella topping

Ingredients for 2 servings:

• 300 g gnocchi from the refrigerated section or vacuum-packed
• 180 g minced beef, very lean or tartar
• 1 slice(s) of toast, possibly wholemeal toast
• Water for soaking
• 1 small onion(s), finely diced
• 1 garlic clove(s), very finely chopped
• 15 g tomato paste
• 50 ml red wine or broth or water
• 250 g tomatoes, chopped with herbs
• possibly sugar
• 100 ml cream or cooking cream
• 125 g mozzarella, possibly light
• Spice mix (minced meat spice)
• Mustard
• Pizza seasoning
• salt and pepper
• Paprika powder
• optional spice(s) of your choice

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

also suitable for WW

Soak the toast in water for a few minutes and squeeze out any excess liquid. Knead the minced meat, the toast, half of the onion and garlic, and the seasonings to taste with a fork. Form small balls (about the size of gnocchi) and fry on all sides in a non-stick pan without any fat. Remove and set aside. In the same pan, sauté the remaining onion and garlic, add the tomato paste and let it sweat slightly, then deglaze with red wine and simmer briefly. Add the tomatoes and season to taste. Add a little sugar if desired and simmer for 15 minutes. Then add the cream and season again to taste. If the sauce is too thick, thin it with a little stock or water. While the sauce is simmering, thinly slice the mozzarella. Preheat the oven to 180°C (fan oven). Spread some of the sauce on the bottom of a baking dish. Add the gnocchi (not precooked) and toss with the sauce. Arrange the meatballs between the gnocchi and pour the remaining sauce over them. Place the mozzarella slices on top and bake in the oven for about 25 minutes. For light mozzarella, cover the dish with aluminum foil for the first 15 minutes.