Summary

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

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Instructions

1. 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.
2. 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.
3. 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.