- 2 tablespoons extra virgin olive oil
- 2kg beef chuck steak, cut into 5cm pieces
- 150g rindless bacon rashers, coarsely chopped
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 2 fresh bay leaves
- 1 large sprig fresh rosemary
- 2 x 400g cans diced tomatoes
- 125ml (1/2 cup) red wine
- 125ml (1/2 cup) water
- 2 x 500g pkts gnocchi
- 40g butter
- 40g (1/4 cup) plain flour
- 250ml (1 cup) milk
- 260g (1 cup) Greek-style yoghurt
- 20g (1/4 cup) shredded parmesan
- 100g (1 cup) shredded mozzarella & gouda blend
- Step 1Heat the oil in a large saucepan over high heat. Add one-third of the beef and cook, turning occasionally, for 5 minutes or until browned. Use a slotted spoon to transfer to a heatproof bowl. Repeat with the remaining beef in 2 more batches, reheating the pan between batches.
- Step 2Add bacon and onion to pan. Cook, stirring, for 5 minutes or until onion softens and bacon is golden. Add garlic, bay leaves and rosemary. Cook, stirring, for 1-2 minutes or until aromatic. Add beef, tomato, wine and water. Bring to the boil. Reduce heat to low. Cook, partially covered, stirring occasionally, for 1 hour. Uncover and cook, stirring occasionally, for a further 1 hour or until sauce reduces and thickens slightly. Season.
- Step 3Meanwhile, for bechamel, melt butter in a small saucepan over medium heat until foaming. Add flour and stir for 1 minute or until light golden. Remove from heat. Gradually stir in milk until smooth. Stir over medium heat for 4 minutes or until thickened. Remove from the heat. Set aside for 2 minutes to cool slightly. Whisk in the yoghurt until well combined. Stir in parmesan and half the mozzarella blend. Season. Return to a very low heat and stir for 2-3 minutes or until the cheese melts (do not boil). Remove from heat. Cover surface of bechamel with plastic wrap to prevent a skin from forming.
- Step 4Preheat oven to 180C/160C fan forced. Cook gnocchi in a large saucepan of boiling salted water following packet directions or until tender. Drain.
- Step 5Spoon beef mixture into a 4L (16-cup) ovenproof dish. Top with gnocchi, cover with bechamel and sprinkle with remaining mozzarella blend. Bake for 30-40 minutes or until the cheese is melted and golden.
- High protein
- Low carb
- Lower gi
3 months ahead: Make gnocchi bake. Cool completely. Cover surface with a double layer of plastic wrap. Freeze for up to 3 months.
1 day ahead: Transfer to fridge to thaw overnight.
On the night: Preheat oven to 180C/160C fan forced. Remove plastic wrap and loosely cover surface with foil. Bake for 20 minutes. Remove the foil and bake for a further 10 minutes or until heated through.
- Author: Michelle Southan
- Image credit: Jeremy Simons
- Publication: Taste Magazine