Cheesy Bolognese Gnocchi Bake
Servings:
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Ingredients
Instructions
Nutrition
| 30 g | Bacon | |
| 400 g | Ground beef | |
| 3 | Shallots | |
| 1 | Carrots | |
| 2 stalks | Celery | |
| 120 g | Cheddar cheese | |
| 500 g | Gnocchi | |
| 3 cloves | Garlic | |
| 20 g | Basil | |
| .5 tbsp | Italian seasoning | |
| 400 g | Chopped tomatoes | |
| 3 tbsp | Tomato paste | |
| 1 tbsp | Balsamic vinegar | |
| 1 tsp | Sugar | |
| 250 ml | Beef stock |
- Spray a frying pan over a medium high heat with some olive oil spray. Add the bacon and fry until golden, remove and set aside.
- Spray pan with some more olive oil spray and add the shallots, carrot and celery and fry to soften. (add in a little water or stock to prevent sticking if needed). Add in the garlic and ground beef and cook until browned.
- Add back in the bacon, along with the mixed herbs, chopped tomatoes, tomato paste, sugar, stock and balsamic vinegar and bring to a boil. Cover and simmer for 20 minutes, sauce should be rich and thickened.
- Drop in the gnocchi and stir to combine, add lid and simmer for 5-8 minutes until cooked. Keep stirring occasionally to ensure the gnocchi doesn't stick to bottom of pan. Add in a little more stock if the gnocchi absorbs too much liquid.
- Taste sauce and season with salt and black pepper as needed. Transfer to a baking dish, top with the cheddar and place under the broil/grill (approximately 4 minutes) until the cheese is melted and golden. Scatter with fresh basil and serve.
Fat:
18.8g
Saturates:
10g
Sugars:
8g
Protein:
38.3g
Carbs:
49g
Fiber:
5.1g
44%
Calories
49.5%
Carbs
45.1%
Protein
47%
Fat
20.4%
Fiber