Gnocchi Bolognese Bake
Servings: 4 servings
Calories: 867kcal
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, finely sliced
- 15 g basil, leaves picked
- 25 g freshly grated parmesan, to serve
Instructions
- Preheat – Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced).
- Cook the base veggies – 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.
- Brown the beef – Turn the heat to high, add the beef and cook for 2–3 minutes until browned. Season with salt and pepper.
- Add the wine – Add the white wine and cook for 2 minutes until it has mostly evaporated.
- Add the remaining sauce ingredients – 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).
- Add the gnocchi and cheese and bake – Stir through the gnocchi, top with the mozzarella slices, bake in the oven for 15 minutes or until golden and bubbly.
- Serve – 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 60 ml (¼ cup) 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
867
% Daily Value*
Fat
40
g
62
%
Saturated Fat
16
g
100
%
Polyunsaturated Fat
4
g
Monounsaturated Fat
14
g
Cholesterol
105
mg
35
%
Sodium
2221
mg
97
%
Potassium
1600
mg
46
%
Carbohydrates
62
g
21
%
Fiber
13
g
54
%
Sugar
27
g
30
%
Protein
48
g
96
%
Calcium
232
mg
23
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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