Cheeseburger Inspired Gnocchi (HC)
Ingredients
- 125g gnocchi
- 120g minced beef (or pork, turkey, chicken) or 75g Quorn mince
- ½ onion, diced
- 75g mushrooms, sliced
- Black pepper to taste
- ½ tsp garlic powder
- ½ tsp paprika
- ½ - 1 tbsp Worcestershire sauce
- ½ - 1 tsp Dijon mustard
- ½ low sodium stock cube
- 125g passata
- 3 tbsp peas
- Large handful of spinach
- 30g cheddar cheese, grated
- 6 pickle slices, optional
Instructions
Add the gnocchi to a non-stick frying pan and pan-fry according to the packet instructions, stirring regularly, until cooked and golden on the outside. Transfer to a plate and set aside.
Meanwhile, add the mince to a separate frying pan over a medium heat, breaking it apart with a wooden spoon as it cooks.
Add the onion and mushrooms.
Cook until the mince is browned, the vegetables have softened and any excess liquid has evaporated. Carefully drain away any excess fat if necessary.
Season with black pepper, then add the garlic powder and paprika. Stir and cook for approximately 30 seconds.
Add ½ tbsp Worcestershire sauce, ½ tsp Dijon mustard and the crumbled stock cube.
Pour in the passata and mix until everything is well combined. Add a splash of water if the sauce is too thick.
Bring to a gentle simmer and cook for approximately 5 minutes, allowing the sauce to thicken and the flavours to combine.
Taste and adjust the seasoning if needed. Add another ½ tbsp Worcestershire sauce or ½ tsp Dijon mustard if you would prefer a stronger cheeseburger-style flavour.
Add the peas and spinach. Stir and cook until the peas are heated through and the spinach has wilted.
Add the cooked gnocchi during the final few minutes and mix until evenly coated in the sauce.
Sprinkle over the grated cheese. Allow it to melt slightly, then remove the pan from the heat.
Transfer to a serving bowl and top with the sliced pickles, if using.
Note: Store leftovers in an airtight container in the fridge for up to 2 days, keeping the pickles separate, if using. Reheat gently in a frying pan with a splash of water, stirring until piping hot throughout. Alternatively, microwave until thoroughly heated, stirring halfway through. Add the pickles after reheating. For the best quality and food safety, reheat only once.