Gnocchi Bolognese
with Cheesy Broccoli
We've reinvented the classic bolognese by teaming it with crispy gnocchi. These delicious, pillowy little dumplings become extra tasty when fried 'til golden brown. It's a dish that looks indulgent but, hidden under the melted cheese, has four of your five-a-day!!
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
Echalion Shallot
2
Garlic Clove
2
Broccoli
2
Carrot
125
Mature Cheddar Cheese
(Contains Milk)
500
British Beef Mince
1
Provencal Herbs
1
Cherry Tomatoes
1
Tomato Passata
1
Worcester Sauce
(Contains Cereals containing gluten)
1
Beef Stock Pot
500
Gnocchi
(Contains Cereals containing gluten May contain Egg, Milk)
1
Basil
Not included in your delivery
100
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 190°C. Halve, peel and thinly slice the shallot into half moons. Peel and grate the garlic (or use a garlic press). Cut the broccoli into florets (small trees!). Peel the carrot and remove the top and bottom, then grate it on the coarse side of your grater. Also grate the cheese. Place the broccoli florets on a baking tray and drizzle with oil, a pinch of salt and black pepper. Set aside.
Heat a splash of oil in a large saucepan over high heat. Add the beef mince and stir to break it up. Cook until browned, 5 mins. Add the shallot. Cook until soft, 3 mins. Then add the garlic, carrot and Provençal herbs. Cook for 1 minute more.
Stir in the tinned cherry tomatoes, tomato passata, Worcestershire sauce, beef stock pot and water (amount specified in the ingredient list). Mix well and bring to the boil, then reduce the heat until the sauce is gently bubbling. Simmer for 15 mins. Whilst the bolognese is cooking, pop the broccoli on the top shelf of your oven. Roast until crispy, 12-15 mins.
Meanwhile, heat a splash of oil in a large frying pan over medium-high heat. Add the gnocchi and a pinch of salt. Cook until lightly golden on the outside and fluffy on the inside, 11 mins. TIP: You may wish to do this in batches!
Remove the broccoli from your oven and preheat your grill to high. Sprinkle the cheese over the broccoli. Grill until melted and golden, about 4-5 mins. TIP: You might like to reserve a little grated cheese for sprinkling over your bolognese later!
Pick the basil leaves from their stalks and roughly tear into pieces (discard the stalks). Stir the leaves into the bolognese . Now add the gnocchi and season with salt and black pepper to taste. Remove the cheesy broccoli from under your grill and serve alongside the gnocchi bolognese. Buon appetito!
