Nutrition

Ingredients

• 1 pound potato gnocchi
• 3 tablespoons unsalted butter
• 1-1/3 pounds ground beef
• 3/4 cup chopped onion
• 1/2 cup chopped carrot
• 2 garlic cloves, minced
• 1 teaspoon dried sage leaves
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons all-purpose flour
• 1-1/2 cups beef broth
• 3 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 2 teaspoons Dijon mustard
• 3/4 cup frozen peas
• 2 tablespoons minced fresh parsley

Instructions

1. 1 Heat the butter in a large skillet over medium heat. Add the packaged gnocchi to the pan. Toss to coat them in the melted butter, then cook, stirring occasionally, until the gnocchi is golden and lightly crispy, about six to eight minutes. Transfer them to a bowl.
2. 2 Add the ground beef to the skillet, and cook it until almost no pink remains, about five to seven minutes, breaking it up with a wooden spoon as it cooks. Add the onion and carrot, and cook them until the onions are translucent and the carrots have started to soften, about four to five minutes. Stir in the garlic, sage, thyme, salt and pepper, and cook the mixture until it's fragrant, about 30 to 60 seconds.
3. 3 Stir in the flour, and cook it until it's lightly browned, about one to two minutes. Gradually pour in the beef broth, stirring constantly until a smooth sauce develops. Stir in the tomato paste, Worcestershire sauce and Dijon mustard.
4. 4 Stir in the peas and toasted gnocchi. Simmer the mixture until the sauce is thickened and the gnocchi are warmed through, two to three minutes. Editor's Tip: For a saucier dish, you can add additional beef broth. Add 1/4 cup at a time until the desired consistency is reached.

Original Source

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