The Slimming Foodie in Minutes by Pip Payne

Author:Pip Payne [Payne, Pip]
Language: eng
Format: epub
ISBN: 9781783254989
Google: dZOKzgEACAAJ
Publisher: Octopus
Published: 2023-04-26T23:00:00+00:00

Beef & gnocchi ragu

An easy, comfort food one-pot with a simple Bolognese-style sauce with tender gnocchi. Use a food processor or mini chopper to make the easy sauce and save on chopping. You don’t have to add the final step of stirring in cheese, you can always serve up grated cheese on the side for people to add if they want.

Prep time: 5 minutes

Cook time: 20 minutes

400g (14oz) can of chopped tomatoes

3 garlic cloves

1 tablespoon Italian-style mixed dried herbs

1 carrot, roughly chopped into 2cm (¾ inch) pieces (no need to peel)

spray oil

500g (1lb 2oz) lean minced beef (5 per cent fat)

1 onion, finely chopped

2 celery sticks, finely chopped

2 tablespoons tomato purée

1 teaspoon dried rosemary

250ml (9fl oz) hot red wine stock (see note), or beef stock

500g (1lb 2oz) fresh gnocchi

60g (2¼oz) Cheddar cheese, grated

salt and pepper, to taste

handful of basil leaves or parsley leaves, finely chopped, to serve

1. In a food processor or mini chopper, make up the sauce by blending together the chopped tomatoes, garlic, dried herbs and carrot.

2. Spray a large sauté pan or shallow flameproof casserole dish with oil and stir-fry the beef, onion and celery for 5 minutes, breaking apart any clumps of beef.

3. Add the tomato sauce, tomato purée, rosemary and stock, stir everything together and simmer for 5 minutes.

4. Now add the gnocchi and simmer for another 10 minutes, stirring occasionally.

5. Stir in the Cheddar, season with salt and pepper and serve with the herbs on top.

NOTE If you prefer, you can sprinkle the cheese on the top of the dish and grill it for a bubbling, cheesy top. Mozzarella and Parmesan will also work well here, instead of (or as well as) Cheddar.

Per serving: Calories 306 | Fat 12g | Sat Fat 6g | Carbs 12g | Sugars 10g | Fibre 3.8g | Protein 35g | Salt 1.3g

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