Crunchy Pesto Gnocchi & Beef Ragu

This makes a nice change to the normal bolognaise with spaghetti or pasta. Quick and simple, so great for mid-week.

Ragu

1 brown onion, finely diced

2 carrots, grated

2 garlic cloves, minced

Drizzle of oil

Spices: oregano, garlic powder, onion powder, rosemary, tomato powder

1 tsp salt

600g beef mince

1/2 cup beef stock

1 can chopped tomatoes

2 tsp soy sauce

1 tsp red wine vinegar

1 tsp honey

Gnocchi

500g fresh gnocchi

Pesto

3/4 cup breadcrumbs

1 tbsp oil

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Preheat oven to high grill. Bring a large pot of salted water to the boil.

Prep onion, carrot and garlic. Heat the oil in an oven-proof fry-pan on high heat. Cook onion, carrot and garlic for 4-5 minutes, until starting to brown.

Add spices, salt and beef and cook for a further 6-7 minutes, breaking up beef, until brown. Add stock and canned tomatoes, bring to a simmer and reduce heat to low. Cook for 3-4 mins until thickened and reduced. Add soy sauce, vinegar and honey and season to taste with salt and pepper.

Gently separate the gnocchi and cook in a pot of boiling water for about 4 mins, until gnocchi are tender and float to the surface. Drain and return to the pot with pesto. Toss to coat and season with salt.

When ragu is cooked, spoon gnocchi over the top. Mix breadcrumbs and oil together and sprinkle over the gnocchi. Grill until golden.

Serve with mixed green veggies on the side or a green salad.