Skillet Gnocchi with Quick-Caramelized Beef Ragu and Fresh Basil

Finely chop 1 medium yellow onion. Peel and finely grate 1 small carrot. Mince 4 cloves of garlic. Tear 0.25 cup of fresh basil leaves. Measure out all remaining ingredients.

Heat 1 tbsp of olive oil in a large, deep skillet or Dutch oven over high heat. Pat 1.5 lbs of raw ground beef into the skillet in a single flat layer. Let it sear undisturbed for 4 minutes to develop a deep brown crust (fond).

Break the beef up into large chunks, season with 1 tsp of salt and 0.5 tsp of black pepper, and cook for 2 more minutes until fully browned and crispy in parts.

Using a slotted spoon, transfer exactly half of the cooked ground beef (approximately 0.75 lbs) to a clean, airtight container. Let it cool slightly, then seal and refrigerate for the Day 4 recipe. Leave the remaining 0.75 lbs of beef and the rendered fat in the skillet.

Reduce the skillet heat to medium. Add the chopped onion, grated carrot, and 0.5 tsp of crushed fennel seeds. Sauté for 3 minutes until the vegetables soften. Add the minced garlic and 2 tbsp of tomato paste, stirring constantly for 1 minute until the paste turns a deep brick-red.

Pour in 0.5 cup of dry red wine to deglaze, using a wooden spoon to scrape up all the caramelized browned bits from the bottom of the pan. Simmer for 2 minutes until the wine reduces by half.

Stir in 14.5 oz of canned crushed tomatoes, 1 tsp of dried oregano, 0.5 tsp of salt, and 0.25 cup of water. Reduce heat to medium-low and simmer gently for 6 minutes. Stir in 2 tbsp of heavy cream during the final minute of simmering.

Concurrently, while the sauce simmers, heat 1 tbsp of olive oil in a separate non-stick skillet over medium-high heat. Add 12 oz of uncooked shelf-stable potato gnocchi directly to the pan. Sauté, tossing occasionally, for 5 to 6 minutes until the gnocchi are golden-brown and crispy on the outside, yet tender inside.

Transfer the crispy seared gnocchi directly into the skillet with the simmering beef ragu. Toss gently to coat. Divide between two serving bowls and garnish each with 2 tbsp of grated Parmigiano-Reggiano cheese and 2 tbsp of torn fresh basil.