Ultimate Cheesy Bolognese Gnocchi Bake
with Pesto Garlic Ciabatta and Rocket
Looking for a taste of everyday luxury? This Ultimate Cheesy Bolognese Gnocchi Bake is our best ever version, with premium ingredients for an extra special twist on a classic recipe. A traditional Italian pasta shape, gnocchi are made from potatoes rolled into small balls of dough.
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
1 tsp
Sugar
100 milliliter(s)
Water for the Sauce
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 drizzle of oil in a large frying pan on medium-high heat.
Once 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.
When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
Stir in half the garlic and fry for 1 min more.
Stir the passata, red wine stock, Worcester sauce, sugar and water for the sauce (see pantry for both amounts) into the beef. 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 1/2 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 ovenproof dish. Top with the mozzarella. Pop alongside the ciabatta on the baking tray to catch the drips.
Bake on the top shelf of your oven until golden and crispy, 5-7 mins.
Share your ultimate Bolognese gnocchi bake between your serving plates. Add a handful of rocket on the top.
Serve with your pesto garlic bread alongside.
Enjoy!
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