Cheesy Bolognese Gnocchi Bake
with Pesto Garlic Ciabatta and Rocket
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Onion
2 unit(s)
Garlic Clove
1 unit(s)
Ciabatta
(Contains Cereals containing gluten)
1 ball(s)
Mozzarella
(Contains Milk)
240 grams
British Beef Mince
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains Sulphites)
15 grams
Worcester Sauce
(Contains Cereals containing gluten)
300 grams
Gnocchi
(Contains Cereals containing gluten)
32 grams
Pesto
(Contains Milk)
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
20 grams
Wild Rocket
Not included in your delivery
100 milliliter(s)
Water for the Sauce
1 tsp
Sugar
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve, peel and chop the onion into small pieces.
Peel and grate the garlic (or use a garlic press).
Halve the ciabatta.
Drain the mozzarella and squeeze out as much liquid as you can. Pat dry with kitchen paper, then tear into small pieces.
Heat a frying pan on medium-high heat with a drizzle of oil. Once the pan is hot, add the beef mince and onion. Fry until the mince has browned, 5-6 mins.
Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.
Stir in half of the garlic and fry for 1 min more.
Stir through the passata, red wine stock, worcester sauce, water and sugar for the sauce (see pantry for both amounts).
Bring up to a boil, then lower to a simmer. Cook, until thickened slightly, 4-5 mins.
Meanwhile, bring a large saucepan of water to the boil with 0.5 tsp salt for the gnocchi.
When boiling, add the gnocchi to the water and bring back to the boil. Cook until the gnocchi rise to the surface of the water, 2-3 mins.
Once cooked, drain in a colander. Drizzle with oil and stir through to stop it sticking together.
Lay your ciabatta halves onto a baking tray, cut-side up.
Spread over the remaining garlic and drizzle over the pesto.
Once your sauce has thickened, stir through the Italian style cheese and gnocchi.
Transfer to an appropriately sized dish. Arrange over the mozzarella. Add the dish onto the ciabatta baking tray to catch the drips.
Bake on the top shelf of your oven until golden and crispy, 5-7 mins.
Share your gnocchi bake between your serving plates. Add a handful of rocket over the top.
Serve with your pesto garlic bread alongside.
Enjoy!
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