Gnocchi Bolognese Bake
Servings: 4
Calories: 823kcal
Easy and economical, this comforting Gnocchi Bolognese Bake recipe is made in just one pan. A deliciously rich bolognese is prepared on the stovetop in an ovenproof pan, the gnocchi is stirred through, then everything is baked together in the oven, topped with golden and bubbling mozzarella. Even better, the recipe is freezer-friendly.
Ingredients
- 3 tbsp olive oil
- 2 onions, finely diced
- 2 carrots, finely diced
- 1 celery stalk, finely diced
- 2 garlic cloves, finely chopped
- 500 g minced (ground) beef
- 1½ tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 250 ml dry white wine (or substitute with beef stock)
- 125 ml full-cream (whole) milk (see note 1)
- 800 g canned chopped tomatoes
- 125 ml beef stock
- 500 g fresh potato gnocchi
- 200 g fresh mozzarella cheese, thinly sliced
- 15 g basil, leaves picked
- 25 g freshly grated parmesan, to serve
Instructions
- Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced).
- Heat the olive oil in a large, ovenproof pan over medium heat. Add the onion, carrot, celery and garlic. Cook for 5 minutes or until the vegetables have softened.
- Turn the heat to high, add the beef and cook for 2–3 minutes until browned. Season with salt and pepper.
- Add the white wine and cook for 2 minutes until it has mostly evaporated.
- Add the milk, chopped tomatoes and beef stock. Bring the sauce to the boil before reducing the heat to low, so the sauce is simmering gently. Cook, uncovered, for 30 minutes, adding 60 ml (¼ cup) of water if the sauce begins to stick to the bottom of the pan (see note 2 for a slow simmer option).
- Stir through the gnocchi, top with the mozzarella slices, bake in the oven for 15 minutes or until golden and bubbly.
- Top with fresh basil and freshly grated parmesan before serving.
Notes
Note 1 – Milk adds richness and depth to bolognese sauce, tenderises the meat and helps remove the acidity from the tomatoes. However, if you prefer not to use it, omit it from the recipe (no substitute is required).
Note 2 – The longer the cooking time, the more intense and flavourful. You could leave this on the stovetop for up to 3–4 hours. Just make sure you stir it every half an hour and add ¼ cup (60 ml) of water if the sauce sticks to the bottom of the pan.
MAKE AHEAD
Refrigerate for up to 3 days in an airtight container or freeze for up to 2 months. Thaw completely in the fridge overnight before reheating. Reheat in the microwave or on the stove.LEFTOVERS
Refrigerate for up to 3 days in an airtight container or freeze for up to 2 months. Reheat in the microwave or on the stove.Nutrition Facts
Gnocchi Bolognese Bake
Amount per Serving
Calories
823
% Daily Value*
Fat
36
g
55
%
Saturated Fat
14
g
88
%
Trans Fat
0.4
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
17
g
Cholesterol
125
mg
42
%
Sodium
2201
mg
96
%
Potassium
1229
mg
35
%
Carbohydrates
66
g
22
%
Fiber
7
g
29
%
Sugar
12
g
13
%
Protein
49
g
98
%
Vitamin A
6014
IU
120
%
Vitamin C
26
mg
32
%
Calcium
511
mg
51
%
Iron
10
mg
56
%
* Percent Daily Values are based on a 2000 calorie diet.
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