Preparation time is 10minutes
Cook time is 35minutes
Total time is 45minutes
Serve is for 4 to 6 people
Estimated cost per serve is 9.22 dollar
Difficulty level: 2 out of 4
12 Ingredients
- 1teaspoons olive oil
- 1 brown onion, chopped
- 500grams extra lean beef mince
- 2 carrots, grated
- 2 zucchinies, grated
- 4 cloves garlic, crushed
- 4tablespoons Mutti Vegetable Paste
- 1tablespoons italian mixed herbs
- 150grams bag baby spinach
- 500grams fresh potato gnocchi
- 2 400g Mutti Polpa Finely Chopped Tomatoes
- 1 cup coarsely grated mozzarella
Method
Step 1 of 8
Preheat the oven to 400°F/205°C and position the rack in the top third of the oven.
Step 2 of 8
In a large oven-proof skillet over medium-high heat, add the olive oil and sauté the chopped onions for one minute.
Step 3 of 8
Add the beef mince and cook until browned, breaking it up with a spatula as needed.
Step 4 of 8
Stir in the Mutti Vegetable Paste for a beautiful rich flavour boost, along with the zucchini, carrot, garlic, Italian mixed herbs, salt, and pepper. Cook for 5 minutes until the vegetables are slightly softened.
Step 5 of 8
Add the baby spinach, potato gnocchi, and finally Mutti Polpa to provide that distinctive burst of tomato freshness. Give it a good stir, and once it starts to bubble, turn off the heat.
Step 6 of 8
Top the mixture evenly with the grated mozzarella and transfer the skillet to the preheated oven.
Step 7 of 8
Bake the dish, uncovered, for 20 minutes or until the gnocchi is tender and the cheese is lightly golden.
Step 8 of 8
Once done, sprinkle with fresh basil and serve it warm.
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