Gnocchi al forno with steak strips

Name: Gnocchi al forno with steak strips
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 500 g Broccoli; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 (400 g each) Bag of fresh gnocchi (refrigerated shelf); 2 medium-sized onions; 2–3 Garlic cloves; 500 g Tomatoes; 4-5 Tbsp Oil; 7-10 Tbsp 1 1⁄2 tablespoon of tomato paste; 150 ml Tomato juice; 2 Rump steaks (approx. 200 g each); 125 g Mozzarella; 2 TABLESPOONS Pine nuts; 7-10 Tbsp Basil leaves

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

500 g Broccoli
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 (400 g each) Bag of fresh gnocchi (refrigerated shelf)
2 medium-sized onions
2–3 Garlic cloves
500 g Tomatoes
4-5 Tbsp Oil
7-10 Tbsp 1 1⁄2 tablespoon of tomato paste
150 ml Tomato juice
2 Rump steaks (approx. 200 g each)
125 g Mozzarella
2 TABLESPOONS Pine nuts
7-10 Tbsp Basil leaves

Directions

1
Clean and wash the broccoli and cut it into florets. Cook in boiling salted water for 4-5 minutes. Quench and drain. Cook gnocchi in boiling salted water for 2 minutes. Drain.
2
Peel and finely dice the onions and garlic. Wash and chop the tomatoes. Fry onions and garlic in 2-3 tbsp. hot oil. Add tomato paste and tomatoes briefly. Add tomato juice and 150 ml water, bring to the boil and simmer for about 15 minutes.
3
Season with salt, pepper and 1 pinch of sugar.
4
Dab meat dry. Fry in 2 tablespoons of hot oil on each side for about 3 minutes. Season with salt and pepper. Take out and let rest for about 10 minutes.
5
Cut the mozzarella into slices. Cut meat into strips. Add broccoli, gnocchi and meat to the tomato sauce. Pour into a casserole dish. Spread the mozzarella on top. Sprinkle with pine nuts.
6
Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 15 minutes. Garnish with basil. Drink tip: red wine, e.g. a velvety Nero d'avola.