Slow Cooked Beef And Gnocchi Bake

This glorious make-ahead bake is full of rich, meltingly tender beef, topped with gnocchi and then smothered in a creamy, tangy yoghurt bechamel. Best of all, you can freeze it, so its on hand for those busy, chilly weeknights.

The ingredient of Slow Cooked Beef And Gnocchi Bake

• 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

The Instruction of slow cooked beef and gnocchi bake

• heat 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
• add 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
• meanwhile 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
• preheat oven to 180c 160c fan forced cook gnocchi in a large saucepan of boiling salted water following packet directions or until tender drain
• spoon 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

Nutritions of Slow Cooked Beef And Gnocchi Bake

calories: 1043 952 calories
calories: 50 grams fat
calories: 21 grams saturated fat
calories: 47 grams carbohydrates
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calories: 93 grams protein
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