1 lb. good quality potato gnocchi (Inspired iO Organics)
3 Tbls. unsalted butter
1-1/3 lbs. ground sirloin or ground chuck
3/4 c. chopped onion
1/2 c. chopped carrot
2 garlic cloves, minced
1 t. dried sage leaves
1 t. dried thyme
1/2 t. salt
1/2 t. pepper
2 Tbls. all-purpose white flour
1-1/2 c. beef broth or stock (see note)
3 Tbls. tomato paste
1 Tbls. Worcestershire sauce
2 t. Dijon mustard
1 c. frozen peas
2 Tbls. minced fresh parsley (2 t. dry)
Heat butter in a large skillet over medium heat. Stir in gnocchi; cook until golden and lightly crispy, 6-8 minutes, stirring occasionally. Transfer to a bowl.
Add ground beef to the skillet; cook until almost no pink remains, 5-7 minutes, breaking it up with a wooden spoon as it cooks.
Add onion and carrot; cook until the onions are translucent and carrots have started to soften, 4-5 minutes.
Stir in garlic, sage, thyme, salt and pepper; cook until fragrant, 30-60 seconds.
Stir in flour; cook until lightly browned, 1-2 minutes.
Gradually pour in the beef broth, stirring constantly until a smooth sauce develops.
Stir in tomato paste, Worcestershire and Dijon.
Stir in peas and toasted gnocchi.
Simmer until thickened and warmed through, 2-3 minutes.
Serve in bowls topped with parsley
I bought a 14.5 oz. can of beef broth and measured out 1-1/2 cups. I saved the remainder and added to the leftovers (the sauce thickens as it sits).