Lasagne gnocchi soup

Method

1. 1

   Cook the onion and carrot in some spray oil until beginning to soften

2. 2

   Then add in the beef mince, and continue to cook until it starts to brown and crisp up

3. 3

   Next add in the herbs, tomato puree and garlic, and cook for a few minutes until the tomato puree turns a deep red colour

4. 4

   Add in the stock and chopped tomatoes, bring to a boil, then cover with a lid and simmer on a low heat for 20 minutes or so – checking and stirring occasionally. If the liquid reduces too much in this time, just add some more stock

5. 5

   Meanwhile, coat the gnocchi in some spray oil, salt, pepper, and air fry, or oven bake for 20 minutes at 180°C – until crispy

6. 6

   Once the soup has simmered for a while, add in the gnocchi and cream cheese, then mix together

7. 7

   Finally, add in the grated cheese and parmesan, let it melt a little, and serve up!

8. 8

   This doesn’t need extra carbs because of the gnocchi, but if you’re feeling indulgent, some garlic bread to dip in is yummy!