Gnocchi and ground beef gratin

4 portions
Cook time: 45 minutes

Ingredients

1 yellow onion
3 carrots
400 g ground beef
2 tbsp tomato purée
400 g crushed tomatoes
1 tsp honey
1 beef bouillon cube
1 tsp oregano
1 tsp basil
Pinch salt
2 pinches freshly ground black pepper
150 g cherry tomatoes
500 g fresh potato gnocchi
1 tbsp olive oil
100 g grated mature cheese
Butter for frying

Our recipes are based on being prepared in an Omnia® Classic Original 2L. Omnia® Classic Maxi 3L is 50 percent larger. Therefore, in most recipes, you can increase the amount by half to double the batch. Start by increasing by half a batch only for recipes where the ingredients will rise in the pan during cooking. The cooking times are the same.

Method

Set the oven to 200°C. Peel and roughly grate the onions and carrots. Brown the grated vegetables in the butter in a frying pan for a few minutes. Mix in the ground beef and brown until cooked through. Stir in the tomato purée, crushed tomatoes, and honey. Crumble in the bouillon cube and spices. Simmer covered for around 15 minutes. Season with salt and pepper to taste.
Cut the cherry tomatoes in half. Mix the gnocchi and small tomatoes with the olive oil, and transfer half the mixture into the meat sauce. Pour the mixture into the foil mold. Finish with the remaining gnocchi and tomatoes. Top with grated cheese.
Bake in the middle of the oven for about 15 minutes until the gratin has taken on a nice color.

When the gratin is ready and has cooled, it can be easily frozen and then reheated in the Omnia mold.

Gnocchi and ground beef gratin

Ingredients

Method

Foil Dish Classic 2L, pack of 5

Cool bag with ice-pack