500g packet potato gnocchi
2 tablespoons olive oil
2 onions, chopped
2 cloves garlic, crushed
500g beef mince
200g punnet sliced mushrooms
400g jar grilled vegetable sugo pasta sauce
400g can diced tomatoes
490g jar alfredo pasta sauce with fresh cream and cheese
1½ cups grated pizza cheese
Steamed frozen peas, to serve
Cook gnocchi according to packet directions. Drain.
Meanwhile, heat oil in a large, deep, non-stick frying pan over a high heat. Add onion and garlic. Cook, stirring occasionally, until soft. Add beef. Cook, stirring to break up mince, for about 5 minutes, or until browned.
Stir in mushrooms, sugo pasta sauce, tomatoes and 1/4 cup water. Bring to boil. Gently boil for about 5 minutes, or until sauce is thickened. Transfer to a greased, large ovenproof dish (16-cup capacity).
Combine gnocchi, alfredo pasta sauce and 1 cup of the cheese in a bowl. Season with salt and pepper. Spoon over beef mixture. Sprinkle with remaining cheese.
Cook in a hot oven (200C) for about 20 minutes, or until golden brown.
The pasta sauces we used are available from Coles supermarkets. For a change, try replacing gnocchi with cooked penne or bow tie pasta.
Serve pie with peas.