- 20 min
Allergens: Shellfish, Fish, Gluten, Mustard, Egg, Soy, Sulphite, Wheat, Dairy
Prepare the ingredients
Mince the garlic.
Slice the green onion.
Dice the yellow onion and the tomato.
Dissolve ½ broth cube (double for 4 ppl.) into 1 cup of boiling water (double for 4 ppl).
Cook the gnocchis
Melt 1 tbsp of butter (double for 4 ppl.) in a skillet over medium-high heat. Add gnocchi and brown each side, about 2-3 minutes each side, tossing occasionally. Remove from heat and set aside in a bowl.
*Reserve pan for next step.
Cook the meat
In the same skillet, turn the heat to high and add the beef, mustard & paprika mix and worcestershire sauce, cooking it for a few minutes. Add garlic and yellow onions.
Stir occasionally until beef is brown and onions are golden.
Make the sauce
Add the tomatoes, broth, and gnocchi, bring to a boil, then reduce to medium-low and simmer until gnocchi is tender, about 5 minutes, and most of the liquid has been absorbed. Remove from heat. Add cream and ½ of the cheese and stir.
Make the green salad
In a bowl, mix the lettuce, the balsamic vinegar and 1 tsp of olive oil (double for 4 ppl.).
Serve in bowls and garnish with green onions and the remaining cheese.