Gnocchi Bake with Minced Beef, Bell Pepper, and Pesto Goat Cheese

1. Preheat the oven to 200 °C. Lightly grease a baking dish with a few drops of olive oil.
2. Bring a pot of salted water to a boil. Blanch the Grand' Italia Potato Gnocchi for 30-45 seconds (not fully cooked; they will bake for another 10-12 minutes) and reserve 100 ml of the cooking water before draining.
3. Chop the onion and finely chop the garlic. Heat the olive oil in a large frying pan over medium heat.
4. Cook the AH Minced Beef for 6-7 minutes until crumbly and cooked through. Stir well so that the meat browns rather than steams.
5. Add the onion and cook for 3 minutes. Then add the garlic and AH Raw Vegetable Bell Pepper and cook for another 4 minutes, until the bell pepper is al dente.
6. Stir the green pesto into the minced meat and bell pepper mixture with 75-100 ml of the gnocchi cooking water, creating a loose pesto sauce. Season with pepper and possibly a small pinch of salt.
7. Mix the Grand' Italia Potato Gnocchi with the pesto sauce and transfer everything to the baking dish.
8. Crumble or grate the AH Goat Cheese 50+ Mature over the top and bake the dish for 10-12 minutes in the oven, until the top is lightly coloured and the sauce is bubbling.

Veggie. Replace the AH Minced Beef with 1 tub of AH Terra Plant-Based Hummus Natural and mix it with the pesto into the bell pepper.

Tip. Blanch the gnocchi briefly; once they float for a few seconds, that’s enough. The cooking water makes the pesto sauce creamy.