Meatball Gnocchi Bake

Ingredients

• 1/2 small onion, finely chopped
• 1 garlic clove, crushed
• 1 tsp. dried mixed herbs
• 300 g beef mince, 5% fat
• 40 g dried breadcrumbs
• 1 medium egg
• 1/2 tbsp. olive oil
• 1/2 small onion, finely chopped
• 1 garlic clove, crushed
• 2 celery sticks, finely chopped
• 2 tsp. dried basil or mixed herbs
• 2 x 400g tins chopped tomatoes
• 2 tbsp. tomato purée
• 400 g fresh gnocchi
• 100 g frozen peas
• 125 g mozzarella, torn into small pieces

Instructions

1. Preheat grill to high. For the meatballs, in a medium bowl mix all the ingredients with plenty of seasoning.
2. Heat a large, shallow casserole dish or non-stick frying pan (that has a lid) over medium heat. Using your hands, shape the beef mixture into walnut-sized balls and add to the pan. Brown all over.
3. Lower the heat. Make the tomato sauce in the same casserole/pan with the balls. Push all the meatballs to 1 side of the pan, and to the empty side add the onion, garlic and celery and cook for 5min. Add the dried herb(s), tomatoes, tomato purée and some seasoning and gently mix everything to combine. Bring up to a bubble.
4. To finish, carefully mix in the gnocchi. Cover and simmer gently for 5min. Uncover and cook for a few min to reduce the sauce slightly. Sprinkle over the peas and gently mix in. Scatter over the mozzarella.
5. Grill for 5min, or until golden and bubbling. Serve with a green salad.