500g lean minced beef

1 tsp olive oil

2 x 400g cans chopped tomato

1 handful fresh basil torn

1 tsp thyme

400g gluten free gnocchi

125g reduced-fat mozzarella

400g spinach, washed

100g grated Parmesan

Serves - 4


Fry the mince in the oil for a few mins. Tip in the tomatoes and thyme.

Fill one of the empty cans with water, add this to the beef, then bring to the boil. Simmer for 20 mins.

Tip half the spinach into a colander and pour over boiling water to wilt, then repeat with the second half.

Squeeze out as much moisture from the spinach as you can, then leave to drain in the colander.

When the beef is almost ready, cook the gnocchi, then drain. Heat the grill to high.

Stir the gnocchi, basil and spinach into the beef, season, then tip into a large ovenproof dish.

Tear the mozzarella into chunks, scatter over, then grill until golden and bubbling.  Top with Parmesan and serve.

Recipe adapted from: Good Food
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