500g packet fresh potato gnocchi
1 tblsp vegetable oil
1 onion, finely chopped
1 clove garlic, crushed
500g beef mince
1 large carrot, peeled, grated
2 tsps Tuscan seasoning
500g jar tomato pasta sauce
11⁄2 cups grated mozzarella
Mixed salad leaves, to serve
Cook gnocchi according to packet directions. Drain.
Meanwhile, heat oil in a stockpot over a medium to high heat. Add onion and garlic. Cook, stirring occasionally, until soft.
Add beef, carrot and seasoning. Cook, stirring to break up mince, for about 5 minutes, or until browned. Add sauce. Bring to boil. Remove.
Transfer mixture to a large, ovenproof dish (10-cup capacity). Top with gnocchi. Sprinkle with cheese.
Cook in a hot oven (220C) for about 10 minutes, or until cheese is golden brown.
Serve with salad leaves.