Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 800 g nocchi, from the coolin shelf
- 450 g broccoli, fresh or frozen
- 250 g cherry tomato (s)
- 125 g mozzarella
- 350 g minced beef
- 1 tablespoon oil
- 100 ml red wine
- 200 ml vegetable stock
- 50 ml cream (Culinara cooking cream)
- 2 tablespoon, crossed sauce thickener, light
Print Recipe
Pin Recipe Instructions
- Wash broccoli, cut into florets and blanch in salted water for 2 minutes, then strain. Also cook the gnocchi in salted water until they float to the surface, then briefly quench and allow to drain. Wash and halve the tomatoes, cut the mozzarella into slices.
- Heat the oil in a saucepan and fry the minced meat in it. Pour in the wine, broth and cream and bring to the boil briefly. Stir in the sauce thickener and season with salt and pepper.
- Put the gnocchi, broccoli and tomatoes in a baking dish, spread the minced meat sauce on top and cover everything with the mozzarella. Bake in the preheated oven on the middle rack for 30 minutes at 180 ° convection.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below