Ingredients:

  • 1 lb Ground Beef (85/15 recommended)
  • 1 medium Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 1 tsp Dried Italian Seasoning
  • 2 tbsp Tomato Paste
  • 1 (14.5 oz) can Crushed Tomatoes
  • 1 cup Beef Broth
  • 1 (16 oz) package Potato Gnocchi
  • 1/2 cup Heavy Cream
  • 1/2 cup Parmesan Cheese, grated (plus more for topping)
  • 2 tbsp Fresh Parsley, chopped
  • 1 tbsp Olive Oil
  • Salt and Freshly Ground Black Pepper, to taste

Instructions:

  1. Heat olive oil in a large, oven-safe skillet or Dutch Oven over medium-high heat. Add ground beef, breaking it up with a spoon. Cook until well-browned and no pink remains. Drain off any excess fat.
  2. Reduce heat to medium. Add the diced onion to the skillet and sauté until softened (about 5 minutes). Add minced garlic and Italian seasoning; cook for 1 minute until fragrant.
  3. Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly. Pour in the crushed tomatoes and beef broth. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan. Season generously with salt and pepper.
  4. Reduce heat to low and let the sauce gently simmer for 10 minutes to allow flavours to meld.
  5. Add the uncooked gnocchi directly into the simmering sauce. Stir well to coat.
  6. Stir the heavy cream and the 1/2 cup of grated Parmesan cheese into the sauce until the cheese is melted and the sauce is smooth.
  7. Sprinkle the top generously with extra Parmesan cheese.
  8. Transfer the skillet to a preheated oven at 375°F (190°C). Bake for 10-15 minutes, or until the edges are bubbly and the top is lightly golden.
  9. Remove from the oven, garnish liberally with fresh parsley, and let rest for 5 minutes before serving.