Gnocchi and ground beef gratin

4 portions
Cook time: 45 minutes

A tasty gratin with Italian influences that’s easy to prepare. Prepare at home, then reheat in the Omnia mold. Goes well with a salad. Gnocchi can be found with fresh pasta at the grocery store.

This recipe has been adapted to be prepared in the Omnia foil mold in a regular oven at home. Afterwards, the food can be frozen or chilled and then reheated in the Omnia mold. Heat on a low heat until the food is heated through.

Ingredients

1 yellow onion
3 carrots
14 oz ground beef
2 tbsp tomato purée
14 oz crushed tomatoes
1 tsp honey
1 beef bouillon cube
1 tsp oregano
1 tsp basil
Pinch salt
2 pinches freshly ground black pepper
5 oz cherry tomatoes
18 oz fresh potato gnocchi
1 tbsp olive oil
2 oz grated mature cheese
Butter for frying

Method

Set the oven to 400°F. Peel and roughly grate the onions and carrots. Brown the grated vegetables in the butter in a frying pan for a few minutes. Mix in the ground beef and brown until cooked through. Stir in the tomato purée, crushed tomatoes, and honey. Crumble in the bouillon cube and spices. Simmer covered for around 15 minutes. Season with salt and pepper to taste.
Cut the cherry tomatoes in half. Mix the gnocchi and small tomatoes with the olive oil, and transfer half the mixture into the meat sauce. Pour the mixture into the foil mold. Finish with the remaining gnocchi and tomatoes. Top with grated cheese.
Bake in the middle of the oven for about 15 minutes until the gratin has taken on a nice color.

When the gratin is ready and has cooled, it can be easily frozen and then reheated in the Omnia mold.