Beef & Gnocchi Pie

Beef & Gnocchi Pie

Serves 6 @ 6.5 points

2 tsp olive oil

2 small onions, finely chopped

3 garlic cloves, crushed

480g lean beef mince

4 celery stalks, diced

2 large carrots, diced

2 tbs tomato paste

1/2 cup (125ml) dry red wine or water (or beef stock!)

700ml bottle tomato passata with basil (or plain passata with dried/fresh basil added)

625g potato gnocchi

1 tbs fresh thyme leaves (dried is fine too)

1/4 cup coarsely grated parmesan

1. Heat oil in a large heavy based pan over medium-low heat. Add onions and garlic, and cook for 5 minutes or until soft.

2. Add beef, celery and carrot, increase heat to high and cook, stirring, for 10 minutes or until beef browns.

3. Stir in tomato pasta and cook for 1 minute. Add wine, bring to the boil, then reduce heat to medium and summer for 3-5 minutes until liquid has almost evaporated.

4. Add passata and 1/2 cup hot water. Simmer over medim-low heat for 15-20 mintes until the sauce has thickened. Season to taste.

5. Meanwhile, preheat oven to 200 degrees. Cook gnocchi according to packet instructions. Drain.

6. Divide sauce amongst 6 x 1 3/4 cup capacity pie dishes (or one big casserole dish). Top with gnocchi, in a single layer. Scatter with thyme and parmesan, then bake for 12-15 minutes until golden. Serve with vegetables.

I tend to just use the "Coles" brand of gnocchi from the fridge department, and use the whole packet, as the kids really prefer the gnocchi to the meat. The original recipe called for 350g gnocchi, which would bring the points value down to 5 points per serve (@ 6 serves) or 8 points (@ 4 serves).

Served with lots of steamed vegies, I find this easily serves the 5 of us for dinner, with 2 leftovers for lunches later in the week for hubby.