Gnocchi in Bolognese sauce

Ingredients:

• 450 g of ground beef
• 1 package (450 - 500 g) of mini potato gnocchi
• 2 tbsp. l. olive oil
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 2 cloves garlic, finely chopped
• 1 can (800 g) of canned whole peeled tomatoes in tomato puree (no salt), mash with your hands
• 0.5 tsp dried oregano
• 2 tablespoons unsalted butter
• 2 tbsp chopped fresh parsley + extra for serving
• 0.5 tbsp. grated mozzarella (about 60 gr.)

Preparation:

1. Preheat oven to grill mode.
2. In a medium oven-safe nonstick skillet, heat the olive oil over medium-high heat. Add the onion and carrot and cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the garlic and cook for another 1 minute.
3. Add the ground beef, 1/2 teaspoon salt and some freshly ground black pepper and cook, stirring occasionally, until no longer pink, about 4 minutes.
4. Add the tomatoes and their juices, oregano, 1/4 teaspoon salt, and a pinch of freshly ground black pepper. Bring to a boil, then reduce heat and simmer until the sauce thickens, 15-20 minutes.
5. Meanwhile, bring a large saucepan of salted water to a boil. Add the gnocchi and cook according to package directions. Set aside 1/4 cup of the water and discard the rest.
6. In a large bowl, toss the gnocchi with butter and enough of the cooking water to coat; season with parsley and salt and pepper to taste.
7. Place the gnocchi in an even layer over the meat sauce in the skillet and sprinkle with mozzarella. Grill in the oven until the gnocchi are golden brown in spots and the cheese is melted, about 3 minutes. Sprinkle with fresh parsley.