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Recipe of the week: Scotch beef PGI and spinach gnocchi

By Features Reporter

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Pick a winner for dinner with this high protein gnocchi dish from Make It Scotch.

Scotch beef PGI and spinach gnocchi.
Scotch beef PGI and spinach gnocchi.


400g Scotch Beef steak mince

500g pack potato gnocchi

3 tbsp Scottish rapeseed oil

3 garlic cloves, peeled and crushed

Pinch sea salt

2 tsp dried oregano

500g passata

1 tbsp clear honey

200g baby spinach

2 ripe medium tomatoes, chopped

Basil leaves to garnish


Bring a saucepan of water to the boil and cook the gnocchi as directed on pack. Drain, rinse well, then leave to air dry.

Meanwhile, heat one tablespoon of oil in a large frying pan until hot. Add the beef, two thirds of the garlic, salt and oregano and stir fry for two minutes until browned all over. Stir in the passata and honey, reduce to a simmer and cook gently, uncovered, stirring occasionally, for 10 minutes until tender and thickened.

Turn off the heat. Stir the spinach leaves into the meat sauce in batches until well mixed, then cover and leave to stand whilst frying the gnocchi.

Heat the remaining oil in a large frying pan until hot. Add the gnocchi and stir fry for five minutes until lightly golden and crisp. Reduce the heat, add the remaining garlic and cook for a further minute.

To serve, stir about a quarter of the gnocchi into the meat sauce and pile into warm serving bowls. Scatter the remaining gnocchi on top and serve sprinkled with chopped tomatoes and a few basil leaves.

  • To find more recipes using Scotch Beef, Scotch Lamb and Specially Selected Pork, go to www.makeitscotch.com

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