½pound (250 grams)plant-based ground beefor ground beef, chicken or turkey
3clovesgarlic,minced
1tablespoontomato paste
128 ounce can (796 ml)fire-roasted tomatoes
1pound (453 grams)gnocchi,homemade or shelf-stable, gluten-free
½cupwater
1cupbaby spinach leaves
½teaspoonsmoked paprika
½teaspoonsea salt
¼teaspoonblack pepper
1teaspoon sugar
½cupsour cream
6ounces (170 grams)mozzarella cheese ball,sliced
fresh basil or parsley leaves,finely chopped for garnish
Instructions
Preheat oven to 350°F.
In a cast-iron or heavy-bottomed skillet, heat oil over medium heat. Add diced onions and red bell peppers and sauté until they begin to soften.
Add plant-based meat to the skillet, breaking it up with a spatula. Cook until completely browned. Add garlic and stir.
Stir in a tablespoon of tomato paste, then add the fire-roasted diced tomatoes. Stir to incorporate with the meat and vegetables.
Add the gnocchi (uncooked) and ½ cup water. Turn the heat to low and simmer for 8 minutes.
Add the smoked paprika, salt and pepper.
Add the spinach to the skillet, stirring until wilted.
Stir in sour cream.
Arrange sliced mozzarella on top.
Bake at 350°F. until bubbling and cheese has melted. Sprinkle with fresh basil or parsley and serve.
Notes
Store leftovers covered in the fridge for up to 3 days. Reheat it gently in the microwave or covered in the oven at 350°F. for 10-15 minutes or until heated through.