Gnocchi with tomato sauce

Submitted by enr on 10 Sep 2011
1 tbsp olive oil
1 onion
2 cloves garlic
500 g minced meat
520 ml ready tomato sauce for spaghetti
500 g ready potato gnocchi
100 g grated feta cheese type Vitosha or Emmental
Gnocchi with tomato sauce
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In a deep pan becomes heated olive oil over medium heat. Add chopped onion and cloves pressed garlic and cook 5 minutes. Fire increases. Add the minced meat, preparing, stirring with a wooden spoon for 5 minutes. Pour tomato sauce mixture and season with salt and pepper. Boil and reduce heat to medium. The sauce is allowed to simmer for 10-15 minutes or until slightly thickened. Meanwhile gnocchi are cooked in boiling, salted water for 2 minutes and drain. The sauce is transferred to a lightly oiled pan fire size 24h30 cm and 6 cm deep. Top rank gnocchi dish and sprinkle with grated cheese. Heat the oven to 200 C. The dish bake 15-20 minutes or until the cheese is melted and the sauce begins to simmer. Gnocchi bolognese served with salad season.
1 user
10 Sep 2011
Cook with me!


At first it seemed strange that gnocchi bake after svyaryat, but the result is very good. I made minor changes, according to what I had at home - instead of tomato sauce ready put canned tomatoes and tomato paste diluted with water and more spices. Unfortunately, I had no cheese left, but I'm sure it will be much tastier.

recipe I liked it, will try for sure.