Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • Preheat oven to 350°F.
  • 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.
  • Add plant-based meat to the skillet, breaking it up with a spatula. Cook until completely browned. Add garlic and stir.
  • Stir in a tablespoon of tomato paste, then add the fire-roasted diced tomatoes. Stir to incorporate with the meat and vegetables.
  • Add the gnocchi (uncooked) and 1/2 cup water. Turn the heat to low and simmer for 8 minutes.
  • Add the smoked paprika, salt and pepper.
  • Add the spinach to the skillet, stirring until wilted.
  • Stir in sour cream.
  • Arrange sliced mozzarella on top.
  • Bake at 350°F. until bubbling and cheese has melted. Sprinkle with fresh basil or parsley and serve.