The addition of milk takes this Gnocchi Bolognese Bake to another level, adding richness and depth and tempering the acidity of the tomatoes. It is rich and full of flavour with a molten cheesy topping, and it’s made with the simplest of ingredients so it’s easy on your budget. The result is a hearty and comforting meal, perfect for feeding a crowd or enjoying as leftovers throughout the week. And the best part? This recipe is made from start to finish in just one pan!
Can you make Gnocchi Bolognese Bake without milk?
Milk adds richness and depth to Bolognese sauce, helps tenderise the meat, and helps remove the acidity from the tomatoes. If you prefer not to use it, omit it from the recipe (no substitute is required).
Can you adjust the cooking time of Gnocchi Bolognese Bake?
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 1/4 cup of water if the sauce sticks to the base of the pan.
Can you make Gnocchi Bolognese Bake ahead of time?
Yes, you can refrigerate Gnocchi Bolognese bake for up to 3 days or freeze for up to 2 months. Thaw completely in the fridge overnight before reheating. Reheat in the microwave or on the stove.
Is Gnocchi Bolognese Bake suitable for leftovers?
Yes, you can refrigerate leftover Gnocchi Bolognese Bake for up to 3 days.
Print Gnocchi Bolognese Bake
- Total Time: 1 hour 10 mins
- Yield: 4-6 1x
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 beef mince
- 1.5 tsp salt
- 1/2 tsp black pepper
- 1 cup white wine (or substitute with 1 cup beef stock)
- 1/2 cup full cream milk (see note 1)
- 800 g canned chopped tomatoes (2 cans)
- 1/2 cup beef stock
- 500 g fresh potato gnocchi
- 200 g fresh mozzarella cheese, thinly sliced
- 1/4 cup basil, leaves picked
- 1/4 cup Parmesan cheese, freshly grated, to serve
Instructions
- Preheat the oven to 200°C/400°F (180°C fan).
- Heat the olive oil on medium heat in a large, oven-proof pan. Add the onions, carrots, celery and garlic. Cook for 5 minutes or until 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 a boil before reducing the heat to low, so the sauce is simmering gently. Cook uncovered for 30 minutes, adding 1/4 cup of water if the sauce begins to stick to the base of the pan (see note 2 for a slow simmer option).
- Stir through the gnocchi, top with mozzarella slices, and oven-bake 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, helps tenderise the meat, and helps remove the acidity from the tomatoes. 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 1/4 cup of water if the sauce sticks to the base of the pan.
MAKE AHEAD
Refrigerate for up to 3 days 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. Reheat in the microwave or on the stove.
- Prep Time: 10 mins
- Cook Time: 1 hour
- Category: oven bake
- Method: bake
- Cuisine: Italian
