One Pot Gnocchi and Bolognese Bake

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Instructions

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1 Prep

Preheat the oven to 200°C/180°C fan. Peel and finely chop the onion and carrot. Trim and finely dice the celery. Peel and crush the garlic

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2 Fry mince

Heat a pan over a medium heat with a drizzle of olive oil. Once hot, add the beef mince and fry for 5-7 min or until browned and starting to crisp. 

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3 Fry vegetables

Add the onion, carrot and celery to the pan with a pinch of salt and cook for 5 min or until softened. 

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4 Simmer

Add the garlic and oregano, cook for 1 min. Add the tomato paste, beef stock cube, chopped tomatoes, white balsamic, waterbrown sugar and Worcestershire sauce. Simmer for 15 min. 

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5 Grate Parmesan

Meanwhile, grate the Parmesan

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6 Bake

Once ready, transfer the bolognese to an oven proof dish (if your pan is oven-proof just leave it in there). Fold in the gnocchi and top with the grated Parmesan and mozzarella. Bake in the oven for 15 min or until golden brown on top. Garnish with the fresh basil leaves. 

Tips for fussy eaters

Grate the carrots, don't chop them. They'll become impossible to pick out this way.

Pro tip

Adding sugar to your sauce enhances the tomatoes' natural sweetness.

This one's indulgent, comforting and requires only one pan!

Cooking Time: 30 min

Cals 976 · Prot 55 · Carbs 113 · Fat 32

Ingredients

Number of people

Bolgnese

Lean beef mince 350 Grams
White onion 1 Piece
Carrot 1 Piece
Celery 1 Piece
Garlic cloves 2 Pieces
Olive oil 1 Tbsp
Salt 0.5 Tsp
Dried oregano 2 Grams
Tomato paste 30 Grams
Beef stock cube 1 Piece
Chopped tomatoes 400 Grams
White balsamic vinegar 15 ML
Water 200 ML
Brown sugar 10 Grams
Worcestershire sauce 15 Grams

Bake

Parmesan 30 Grams
Gnocchi 500 Grams
Grated mozzarella 60 Grams
Fresh basil 15 Grams

This one's indulgent, comforting and requires only one pan!

Cooking Time: 30 min

Cals 976 · Prot 55 · Carbs 113 · Fat 32

Instructions

photo

1 Prep

Preheat the oven to 200°C/180°C fan. Peel and finely chop the onion and carrot. Trim and finely dice the celery. Peel and crush the garlic

photo

2 Fry mince

Heat a pan over a medium heat with a drizzle of olive oil. Once hot, add the beef mince and fry for 5-7 min or until browned and starting to crisp. 

photo

3 Fry vegetables

Add the onion, carrot and celery to the pan with a pinch of salt and cook for 5 min or until softened. 

photo

4 Simmer

Add the garlic and oregano, cook for 1 min. Add the tomato paste, beef stock cube, chopped tomatoes, white balsamic, waterbrown sugar and Worcestershire sauce. Simmer for 15 min. 

photo

5 Grate Parmesan

Meanwhile, grate the Parmesan

photo

6 Bake

Once ready, transfer the bolognese to an oven proof dish (if your pan is oven-proof just leave it in there). Fold in the gnocchi and top with the grated Parmesan and mozzarella. Bake in the oven for 15 min or until golden brown on top. Garnish with the fresh basil leaves. 

Tips for fussy eaters

Grate the carrots, don't chop them. They'll become impossible to pick out this way.

Pro tip

Adding sugar to your sauce enhances the tomatoes' natural sweetness.

Ingredients

Number of people

Bolgnese

Lean beef mince 350 Grams
White onion 1 Piece
Carrot 1 Piece
Celery 1 Piece
Garlic cloves 2 Pieces
Olive oil 1 Tbsp
Salt 0.5 Tsp
Dried oregano 2 Grams
Tomato paste 30 Grams
Beef stock cube 1 Piece
Chopped tomatoes 400 Grams
White balsamic vinegar 15 ML
Water 200 ML
Brown sugar 10 Grams
Worcestershire sauce 15 Grams

Bake

Parmesan 30 Grams
Gnocchi 500 Grams
Grated mozzarella 60 Grams
Fresh basil 15 Grams
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