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.