Ingredients
Scale
- 1 pound ground beef
- 1 package (16 oz) gnocchi
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese (optional, for serving)
- Fresh basil leaves, for garnish (optional)
If you’re out of gnocchi, you can substitute with pasta shells or even rice for a different texture, although the gnocchi’s unique softness is what truly makes this dish special.
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. This step always reminds me of my mum; she believed that the secret to a good stew or sauce was in how well you cooked the onions. They should be sweet and soft, not burnt.
- Add the minced garlic and sauté for another minute until fragrant. Be careful not to let it burn, as burnt garlic can turn bitter.
- Add the ground beef to the skillet. Cook until browned, breaking it apart with a wooden spoon. My mum always used a wooden spoon she had since her bakery days; it added a touch of nostalgia to every meal.
- Stir in the diced tomatoes, tomato paste, oregano, and basil. Season with salt and pepper. Let the mixture simmer for 10-15 minutes, allowing the flavors to meld together. This is the perfect time to put the kettle on for a cuppa, just like I used to when waiting for everything to come together.
- While the sauce is simmering, bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions, usually until they float to the surface. Drain and set aside.
- Add the cooked gnocchi to the skillet, gently stirring to coat them in the sauce. Let everything cook together for another 5 minutes to ensure the gnocchi absorbs some of the flavors.
- Serve hot, topped with grated Parmesan cheese and fresh basil leaves if desired. I often like to finish with a drizzle of good olive oil, as my mum would say, “a little gloss makes the dish shine.”
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
