1 t. olive oil
¾ lb. ground beef
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, minced
1 ½ t. dried basil
1 (28 oz.) can diced tomatoes
1 (16 oz.) bag frozen potato gnocchi
¼ c. grated Parmesan cheese
- Heat the oil in a large nonstick skillet over medium-high heat.
- Add the beef and cook, breaking it apart with a wooden spoon, until lightly browned, 4-5 minutes.
- Stir in the onion, carrot, celery, garlic, and basil; cook stirring occasionally, until the vegetables soften, about 5 minutes.
- Stir in the tomatoes; bring to a boil.
- Reduce the heat and simmer, stirring occasionally, until slightly thickened, 12-14 minutes.
- Meanwhile, cook the gnocchi according to package directions, omitting the salt if desired, drain.
- Add the gnocchi and cheese to the skillet and cook, tossing, until hot, 1-2 minutes.
Prep Time = 15 minutes
Cook Time = 25 minutes
Serves 6
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