Gnocchi and ground beef gratin

Method

1. 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.
2. 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.
3. 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.