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)
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!)
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.
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