Beef, Kale, Gnocchi Casserole | Gluten and Lactose free | Delicious Dinner ideas

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat while maintaining meltiness.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is lower in fat, while ground pork is often less expensive.

gnocchi

🥗Healthier: cauliflower gnocchi

💰Cheaper: potato dumplings

Cauliflower gnocchi is lower in carbs, while potato dumplings can be cheaper.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free, while pecorino is often less costly.

Preheat the oven to 175°C (350°F).

In a bowl, season the ground beef with 1 tbsp of red wine vinegar, 1/2 tsp of salt, some pepper, 1/2 tsp of parsley, 1/2 tsp of garlic powder, 1/2 tsp of onion powder, a pinch of raw cane sugar, 1/4 tsp of oregano, 1/4 tsp of thyme, and 1 tsp of paprika; mix well and let it marinate.

Grease your baking dish.

Cook 600g of GF gnocchi according to package instructions; rinse them off so they don't stick.

In a hot pan, add oil after the water beads to make the pan non-stick; then turn the stove down to the desired temperature.

Add 2 medium onions and 2 cloves of garlic to the pan; sauté until softened.

Add 260g of ground beef to the pan; cook until browned.

Stir in 270g of frozen kale; cook until heated through.

Add 3 tbsp of tomato paste and 1/4 cup of beef broth to the mixture; stir well.

Combine the cooked gnocchi with the beef and kale mixture; stir until well mixed.

Transfer the mixture to the greased baking dish.

Bake in the preheated oven for 15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens