Ingredients 🛒

1 Kg/2.2lb Potato Gnocchi

350g/12oz Ground Beef

600g/1.3lb Sliced Mushrooms

200g/7oz Streaky Bacon chopped

2 (400g/14oz) Tins Chopped Tomatoes (Polpa)

1 Small Tin (200g/7oz) Chopped Tomatoes (Polpa)

1 Onion diced

4 Garlic Cloves crushed

2 Teaspoons Worcestershire Sauce

2 Teaspoons Balsamic Vinegar

1 Tbls Tomato Paste (Kunserva)

1/2 Teaspoon Red Pepper Flakes

1/4 Cup Fresh Basil chopped

2 Teaspoons Italian Seasoning

200g/7oz Shredded Mozzarella

1/4 Cup Parmesan Cheese




Fry the bacon until slightly crispy. Remove from pan and set aside. Add the mushrooms, cook and remove from pan. Add the minced beef and onions to the same pan. When cooked add the garlic and tomato paste, stir through then add the chilli flakes, mushrooms, bacon, italian seasoning, worcestershire sauce and balsamic vinegar.

Stir through for about 1 minute then add the chopped tomatoes (polpa). Bring to boil then simmer covered for 1 hour. When the sauce is ready mix in the parmesan cheese, basil and season with salt/pepper to taste.

Meanwhile, add the gnocchi to boiling water. When they come up to the surface cook for just 1 minute and drain.

In a large baking dish spread half of the sauce top with the gnocchi and add the remaining sauce. Mix it all together slowly. Top with shredded mozzarella, extra parmesan cheese, pepper and some chopped parsley.

Bake in oven 190C/375F for about 45 minutes.

Enjoy! 😊

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