Pick a winner for dinner with this high protein gnocchi dish, delicious served with a crisp salad or freshly cooked vegetables.

 

Serves: 4
Preparation time: 20mins plus standing
Cooking time: 21mins

 

INGREDIENTS

  • 400g Scotch Beef PGI steak mince, typically 5% fat
  • 500g pack potato gnocchi
  • 3 tbsp Scottish rapeseed oil
  • 3 garlic cloves, peeled and crushed
  • Pinch sea salt
  • 2 tsp dried oregano
  • 500g passata
  • 1 tbsp clear honey
  • 200g baby spinach
  • 2 ripe medium tomatoes, chopped
  • Basil leaves to garnish

 

METHOD

  • Bring a saucepan of water to the boil and cook the gnocchi as directed on pack. Drain, rinse well, then leave to air dry.
  • Meanwhile, heat 1 tbsp oil in a large frying pan until hot. Add the beef, two thirds of the garlic, salt and oregano and stir fry for 2 minutes until browned all over. Stir in the passata and honey, reduce to a simmer and cook gently, uncovered, stirring occasionally, for 10 minutes until tender and thickened.
  • Turn off the heat. Stir the spinach leaves into the meat sauce in batches until well mixed, then cover and leave to stand whilst frying the gnocchi.
  • Heat the remaining oil in a large frying pan until hot. Add the gnocchi and stir fry for 5 minutes until lightly golden and crisp. Reduce the heat, add the remaining garlic and cook for a further minute.
  • To serve, stir about a quarter of the gnocchi into the meat sauce and pile into warm serving bowls. Scatter the remaining gnocchi on top and serve sprinkled with chopped tomatoes and a few basil leaves.

 

NUTRITIONAL CLAIMS                 

  • 2 of your 5 a day
  • High in protein – 29g per serving
  • Low in salt – 0.71g per serving

For more recipe ideas, go to www.makeitscotch.com