Gnocchi Nicoise ​

Servings: 8

Ingredients

	2 tablespoons extra-virgin olive oil
	1/2 cup garlic, smashed
	1 pound coarsely ground beef (look for "chili grind")
	1/2 pound bacon, diced
	1/4 cup brandy or red wine
	6 shallots, chopped
	2 cups diced carrots
	2 stalks celery, sliced
	2 tablespoons tomato paste
	kosher salt and freshly ground pepper
	2 ounces 15- can plum tomatoes
	2 cups low-sodium chicken broth
	2 bay leaves
	4 1-inch strips orange peel
	1 1/3 cups nicoise olives, pitted and chopped
	2 packages (about 1 pound) vacuum-packed gnocchi

Directions

Step 1 Heat the oil in a medium skillet over medium-high heat. Add the bacon and garlic; cook until the bacon starts to brown, about 4 minutes. Add the ground beef; cook, stirring, 3 minutes. Add the brandy, shallots, carrots, celery and tomato paste; cook until the vegetables soften, about 4 minutes. Season with salt and pepper.

Step 2 Crush the tomatoes into the pan with your hands and add any juices from the can. Stir in the broth, bay leaf, orange peel and olives. Bring to a simmer and lower the heat; cover and cook 20 minutes. Uncover, increase the heat and bring to a boil to thicken the sauce.

Step 3 Bring a large pot of salted water to a boil the gnocchi until one floats to the top, about 1 minute. Drain immediately to prevent the gnocchi from becoming mushy. Remove the orange peel and bay leaf from the sauce and season with salt and pepper. Toss the gnocchi with the sauce.