Gnocchi bolognese bake


Well it’s probably not a traditional recipe…more a medley of favourite flavours but it is a really good quick meal. In the past I have frozen the bolognese sauce, defrosted…cooked the gnocchi…popped it in the oven and had a meal on the table in around 30 minutes. Comfort food at its best!

This time I made the gnocchi but have used bought gnocchi before ( just follow directions on the packet)

Bolognese Sauce


1 Tbspn olive oil

1 onion peeled and chopped

2 cloves garlic, crushed

1 cup sliced mushrooms ( optional)

500 g pork and veal mince ( available at Woolworths)

250 g  tomato paste

400 g can chopped tomatoes

1 cup beef stock

1 cup red wine

1 bay leaf

2 tspns dried oregano

2 teaspoon sugar

salt and pepper


In a large saucepan heat oil, add onion and garlic until soft. Add mushrooms, cook for another 2-3 minutes. Add mince and cook until browned.

Add wine, tomato paste, tomatoes, stock , bay leaf , oregano and sugar. Bring to the boil, reduce heat and simmer covered for 40 minutes stirring occasionally. Season with salt and pepper.

Gnocchi Bolognese Bake


Bolognese sauce ( as above)

gnocchi ( packet or as below!)

Parmesan cheese

Flat leaf  parsley

Transfer bolognese sauce to a baking dish. Add cooked gnocchi. Grate with parmesan cheese. Bake until golden brown on top. Sprinkle with torn flat leaf parsley.

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Gnocchi secrets

Use starchy potatoes. Look for potatoes that are good for mashing. I used 10 Innovator potatoes.

Boil the whole potatoes in their skin.  Try and have similar sized potatoes. Use a skewer to test. There must be no resistance. Once cooked, peel potatoes. Mash well.

Weigh the potatoes. For every 500 g of potato put 175 g of flour into a separate bowl.( this makes sure you don’t use too much flour and end up with tough bullets rather than soft fluffy potato pillows!)

Place the mashed potato in a ring.  Sprinkle generously with salt. Add half the flour and mix until you have a soft dough that is not sticky. ( You may end up  not using all of the flour)

Lightly dust the bench with flour from the bowl. Cut of manageable portion and  roll  into a sausage. Cut into small pieces and press down with fork.

Have large saucepan on water on the boil. Add about 10 pieces of gnocchi at a time. They will sink to the bottom. Once they are cooked they will rise to the top. Scoop out with slotted spoon. Continue until all cooked

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