Gnocchi Bolognese
with Spinach and Mushrooms
We’ve given this classic favourite a deliciously speedy twist.These versatile Italian potato dumplings are beautiful baked or fried, but for this recipe, to save you time, we've decided to boil the gnocchi, giving them a buttery melt-in-the mouth texture which works perfectly with its rich and speedy bolognese sauce. If you’re a pasta lover looking for something a little bit different, this dish is guaranteed to get full marks!
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
240
British Beef Mince
7.5
Worcester Sauce
(Contains Cereals containing gluten)
28
Red Wine Stock Paste
(Contains Sulphites)
1
Finely Chopped Tomatoes with Onion and Garlic
300
Gnocchi
(Contains Cereals containing gluten May contain Egg, Milk)
150
Chestnut Mushrooms
30
Tomato Puree
1
Flat Leaf Parsley
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
125
Baby Spinach
Nutritional information
Utensils
Instructions
a) Heat a splash of oil in a large frying pan on medium-high heat. b) When hot, add the beef mince, breaking it up with a wooden spoon. c) Cook, stirring occasionally, until browned, 3-4 mins.
a) Meanwhile chop the mushrooms into quarters. b) Roughly chop the parsley (stalks and all).
a) Add the mushrooms to the pan with the beef and cook, until starting to brown, 2 mins. Stir occasionally. b) Add the Worcester sauce, tomato puree and red wine stock pot, finely chopped tomatoes and a pinch of sugar (if you have some). c) Stir and bring to the boil. Reduce the heat and simmer until thickened, 5-7 mins.
a) Three mins before the bolognese is done, pour the boiling water into a large saucepan and put on high heat. b) Add the gnocchi to the boiling water, stir and cook for 2 mins.
a) Meanwhile, stir the spinach into the bolognese. b) Cook until wilted, 2 mins. c) Drain the gnocchi then mix into the bolognese sauce along with half the parsley.
a) Serve your gnocchi bolognese in bowls sprinkled with the remaining parsley and the Italian style grated hard cheese.
