Ingredients
Scale
Sauce
- 1 onion, peeled and diced
- 2 garlic cloves, peeled
- 1 carrot, roughly chopped
- 2 celery stalks, roughly chopped
- 1 red capsicum, roughly chopped
- Drizzle of olive oil
- 500g tomato and roast capsicum sauce, recipe link in notes
- 100g water
- 15 basil leaves
- Salt and pepper to season
Other
- 400g good quality mince
- 500g packet gnocchi or half a EDC batch of gnocchi cooked
- 100g grated cheese, or more to taste
Instructions
- Preheat oven to 200 degrees.
- Cook gnocchi according to packet directions.
- Add onion, garlic, capsicum, carrot and celery into bowl.
- Blitz for 5 seconds, speed 7.
- Add a drizzle of oil.
- Cook 5 minutes, speed 2, 100 degrees.
- Add remaining sauce ingredients. Season really well.
- Insert rice basket into bowl.
- Break up mince and add to basket.
- Cook 10 minutes, speed 2, 100 degrees (Place the steaming attachment on top to avoid any splatters and to help reduce the sauce)
- Once cooked, empty the mince into the sauce and blitz on speed 4 to break up slightly. See note.
- Pour into a medium sized casserole dish.
- Top with cooked gnocchi and cheese.
- Bake for 15 minutes until cheese has melted.
Notes
- If your sauce is watery, allow the sauce to stand for 15 mins to help thicken. Depending on your veggies and meat it can be slightly watery if they have a higher water content than usual. Or simply cook for an extra 5-10 minutes.
- Tomato and Roast Capsicum Sauce: http://www.trtlmt.com.au/tomato-roast-capsicum-sauce/
- Prep Time: 10
- Cook Time: 30
Nutrition
- Serving Size: 4