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One-pot Italian beef and gnocchi casserole
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Prep Time:
15 minutes
Cook Time:
120 minutes
Total Time:
135 minutes
Hearty beef and gnocchi casserole in flavorful tomato sauce, ideal for cozy winter nights.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 800g gravy beef, diced into 4cm pieces
  • 1 large brown onion, chopped
  • 1 large carrot, chopped
  • 2 celery sticks, chopped
  • 3 garlic cloves, crushed
  • 2 sprigs fresh rosemary, plus extra small sprigs to serve
  • 247.50 gm dry red wine
  • 700g bottle tomato passata
  • 2 beef stock cubes, crumbled
  • 250.00 gm water
  • 1 zucchini, chopped
  • 500g packet gnocchi
Instructions:
  • In a large saucepan over medium-high heat, heat half of the oil. Brown the beef in two batches for 5 minutes each until it's browned all over. Transfer the beef to a heatproof bowl.
  • In the same pan, heat the leftover oil over medium heat. Add the onion, carrot, and celery. Cook and stir for 5 minutes until the vegetables start to brown. Introduce the garlic, rosemary, and bay leaves. Cook for 1 minute until fragrant. Pour in the wine and let it reduce by half for about 2 minutes. Stir in the passata, stock cubes, and water, and bring it to a simmer. Return the beef to the pan, cover, and simmer over low heat for 1 hour and 30 minutes until the beef is tender.
  • Place the zucchini in the pan and cook covered for about 5 minutes until nearly tender. Introduce the gnocchi to the pan and cook covered for an additional 5 minutes until tender. Serve with a sprinkle of extra rosemary on top.

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