Ingredients
1 tbsp. extra-virgin olive oil
1/2 Onion, finely chopped
kosher salt
Freshly ground black pepper
1 Garlic clove, minced
1 lb. ground beef
1 tsp. Dijon mustard
1 15-oz. can of fire-roasted tomatoes
2 c. crushed tomatoes
1 c. beef broth
1 16-oz. package gnocchi
1 c. shredded Cheddar cheese
1/4 c. heavy cream
2 tbsp. Thinly sliced green onions
Preparation
Step 1In a large skillet over medium, heat olive oil. Add onion, season with salt and pepper and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef and cook until no longer pink, about 5 minutes. Drain fat. Step 2Stir in yellow mustard, fire-roasted tomatoes, crushed tomatoes and beef broth. Season again with salt and pepper. Bring mixture to simmer then add the gnocchi. Cover the pan with a tight-fitting lid and cook mixture until the gnocchi is tender, about 3-5 minutes. Step 3Stir in heavy cream and cheddar cheese and cook until the cheese has melted. Garnish with green onions.
