Gnocchi in meat sauce

Ingredients:

• 450 gr. gnocchi
• 250 g coarsely ground beef
• 1 tbsp. l. olive oil
• 120 g bacon, diced
• 4 cloves garlic, crushed
• 2 tbsp. brandy or red wine
• 3 shallots, chopped
• 1 cup diced carrots
• 1 stalk of celery, cut into half rings
• 1 tbsp tomato paste
• 1 can (400 g) of tomatoes in their own juice
• 1 cup lightly salted chicken broth
• 1 bay leaf
• 2 strips of orange zest, 2.5 cm wide.
• 2/3 cup small pitted Niçoise olives, chopped

Preparation:

1. Heat oil in a medium skillet over medium-high heat. Add the garlic and bacon. Cook for 4 minutes, until the bacon is golden brown. Add the ground beef and cook, stirring, for 3 minutes. Pour in the brandy, shallots, carrots, celery, and tomato paste. Simmer for 4 minutes, until the vegetables are tender. Season with salt and pepper to taste.
2. Then crush the tomatoes with your hands, adding them to the minced meat, and pour in the juice from the can. bouillonAdd the bay leaf, zest, and olives. Bring to a boil and reduce heat. Cover and simmer for 20 minutes. Then remove the lid, increase the heat, and bring to a strong boil until some of the liquid evaporates and the sauce thickens.
3. Bring a large saucepan of water to a boil and season with salt. Add the gnocchi and cook for 1 minute, until they float to the surface. Drain immediately to prevent the gnocchi from overcooking. Remove the zest and bay leaf from the sauce, season with salt and pepper. Toss the gnocchi with the sauce.
   
   Recipe Gnocchi with brown sage oil.