Gloss Term #1

One-Pot Italian Beef & Gnocchi Casserole




Yield 4 Servings

Made with a rich tomato-based sauce, this one-pot beef and gnocchi casserole is the perfect winter main.


Not an original recipe, originally published here.  Kids loved it.


  • 2 tablespoons of extra virgin olive oil
  • 800g gravy beef, diced into 4cm pieces
  • 1 large brown onion, chopped
  • 1 large carrot, chopped
  • 2 celery sticks, chopped
  • 3 garlic cloves, crushed
  • 2 sprigs fresh rosemary, plus extra small sprigs to serve
  • 1 cup dry red wine
  • 700g bottle tomata passata
  • 2 beef stock cubes
  • 1 cup water
  • 1 zucchini, chopped
  • 500g packet of gnocchi


  1. Heat half of oil in a large saucepan over medium-high heat. Cook beef, in 2 batches for 5 minutes or until browned all over. Transfer to a heat-proof bowl.
  2. Heat remaining oil in same pan over medium heat. Add onion, carrot and celery. Cook, stirring for 5 minutes or until vegetables are starting to brown. Add garlic, rosemary and bay leaves. Cook for 1 minute or until fragrant. Add wine. Cook for 2 minutes or until reduced by half. Add passata, stock cubes and water. Bring to a simmer. Return beef to pan. Reduce heat to low. Cook, covered, for 1 hour 30 minutes or until beef is tender.
  3. Add zucchini. Cook, covered, for 5 minutes or until zucchini is almost tender. Add gnocchi. Cook, covered, for 5 minutes or until gnocchi is tender. Serve topped with extra rosemary.

Courses Main

Cuisine Italian