It’s easy to turn store-bought potato gnocchi into pillows of goodness with this simple and speedy dish. And the bonus… this makes 4 portions and the welcome leftovers are delicious reheated for lunch another day!
MAKES 2 Servings - PREP TIME 5 min - COOK TIME 15 min - TOTAL TIME 20 min
1 pkg (500 g) potato gnocchi
1 lb (500 g) Extra Lean or Lean Ground Beef
1 onion, chopped
1 tbsp (15 mL) chopped garlic
1 tsp (5 mL) EACH dried oregano and basil leaves
8 slices cooked bacon, crumbled
1 can (398 mL) diced tomatoes
½ cup (125 mL) whipping cream
1 Tbsp (15 mL) tomato paste
½ cup (125 mL) grated Parmesan cheese
¼ tsp (1 mL) pepper
Grated Parmesan cheese
Chopped fresh parsley
1. Cook gnocchi in a pot of boiling salted water according to package directions. Drain.
2. Meanwhile, cook beef, onion, garlic, oregano and basil over medium-high heat in a large skillet, stirring often and using back of spoon to break up meat into small chunks, for about 10 to 12 minutes or until beef is thoroughly cooked and onion is tender. Drain.
3. Stir in bacon, tomatoes, ⅔ cup (150 mL) water, cream and tomato paste. Bring to boil, stirring often. Reduce heat and simmer, stirring occasionally, for 2 to 3 minutes.
4. Remove from heat and stir in gnocchi and ½ cup (125 mL) cheese; season with ½ tsp (2 mL) salt and the pepper. Spoon half into 2 serving dishes, dividing equally, reserving the remaining half for another meal (see Tips). Serve sprinkled with additional cheese and parsley.
Transfer extra portions to airtight containers, let cool, then cover and refrigerate for up to 3 days. Reheat on the stovetop in a saucepan or in the microwave until steaming to serve.
This is a great dish to stock in the freezer. Store in sealable freezer bags or airtight containers in the freezer for up to 3 months. Then when you need a tasty meal, thaw overnight in the refrigerator and heat through in a saucepan on the stovetop to serve.
For the original recipe, click here.