Baked gnocchi with ragù

Ingredients

• 650-700 g veal leg
• 1 medium onion (150 g)
• 3 tablespoons olive oil
• 400 g tomato pasta sauce
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 500 g gnocchi
• 50 g pecorino or parmesan or cheddar

Preparation

1. Pat the veal leg dry with paper towels, cut it into cubes and mince it in a meat grinder or food processor. 2. Finely chop the onion and sauté it in the olive oil for 5 minutes, until softened. 3. Add the meat and cook for 20 minutes, stirring often, until it breaks apart and the liquid it releases evaporates. 4. Pour in the tomato sauce and add the thyme, salt and pepper. Simmer the sauce for 5 minutes, until it thickens slightly. 5. Boil the gnocchi for 3 minutes in boiling water, until they rise to the surface, then drain. 6. Mix the gnocchi with the sauce and transfer everything to an ovenproof dish. Bake for 15 minutes at 180°C, until the sauce bubbles at the edges. Serve with grated cheese or cheese cut into strips.