Gnocchi-Auflauf mit Tomaten und Käse ohne Vorkochen

Zutaten

• 2 teaspoons olive oil, (extra virgin)
• 1/2 medium onion, (diced)
• 1 medium red pepper, (seeded and diced)
• 1/2 pound (250 grams) plant-based ground beef (or ground beef, chicken or turkey)
• 3 cloves garlic, (minced)
• 1 tablespoon tomato paste
• 1 28 ounce can (796 ml) fire-roasted tomatoes
• 1 pound (453 grams) gnocchi, (homemade or shelf-stable, gluten-free)
• 1/2 cup water
• 1 cup baby spinach leaves
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1 teaspoon sugar
• 1/2 cup sour cream
• 6 ounces (170 grams) mozzarella cheese ball, (sliced)
• fresh basil or parsley leaves, (finely chopped for garnish)

Zubereitung

1. 1

   Preheat oven to 350°F.

2. 2

   Sauté: In a cast-iron or heavy-bottomed skillet, heat oil over medium heat. Add diced onions and red bell peppers and sauté until they begin to soften.

3. 3

   Brown: Add plant-based meat to the skillet, breaking it up with a spatula. Cook until completely browned. Add garlic and stir.

4. 4

   Add: Stir in a tablespoon of tomato paste, then add the fire-roasted diced tomatoes. Stir to incorporate with the meat and vegetables.

5. 5

   Add the gnocchi (uncooked) and 1/2 cup water. Turn the heat to low and simmer for 8 minutes.

6. 6

   Season: Add the smoked paprika, salt and pepper.

7. 7

   Add the spinach to the skillet, stirring until wilted.

8. 8

   Stir in sour cream.

9. 9

   Arrange sliced mozzarella on top.

10. 10

    Bake at 350°F. until bubbling and cheese has melted. Sprinkle with fresh basil or parsley and serve.