Family-Style Gnocchi Bake with Paprika Beef, Roasted Eggplant and Mild Mozzarella Cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease a large baking dish with a little of the olive oil.

2. 2

   Place the eggplant on a baking tray and toss it with 15 ml (1 tbsp) olive oil, 3 g (about 1/2 tsp) salt, and a pinch of black pepper. Roast for 20 minutes at 220 °C / 425 °F, stirring halfway through, until tender and browned.

3. 3

   Meanwhile, heat the remaining olive oil in a large skillet over medium-high heat. Add the onion and cook for 4 to 5 minutes until softened. Stir in the garlic and cook for 30 seconds more.

4. 4

   Add the ground beef and cook for 6 to 8 minutes, breaking it up with a spoon, until no longer pink. Add the sweet paprika, dried oregano, remaining salt, and black pepper.

5. 5

   Pour the tomato puree and beef broth into the skillet. Simmer over medium heat for 8 minutes, stirring occasionally, until the sauce thickens slightly.

6. 6

   While the sauce cooks, bring a large pot of water to a boil. Cook the gnocchi using the minimum time listed on the package, usually 2 to 3 minutes, until they float. Drain well.

7. 7

   In a bowl, mix the heavy cream with 120 g (4 oz) of the shredded mozzarella and all of the grated Parmesan cheese.

8. 8

   Add the roasted eggplant and drained gnocchi to the skillet with the beef sauce. Fold gently until everything is evenly coated.

9. 9

   Transfer the mixture to the prepared baking dish. Spoon the mozzarella-Parmesan cream over the top, then finish with the remaining 60 g (2 oz) shredded mozzarella.

10. 10

    Bake at 200 °C / 400 °F for 18 to 20 minutes, until the cheese is bubbling and golden around the edges. For deeper color, broil for 1 to 2 minutes, watching closely.

11. 11

    Let rest for 5 minutes before serving. Finish with the chopped fresh parsley on top.