How to make gnocchi bolognese
Ingredients
Cooking oil spray, to grease
2 Tbsp extra virgin olive oil
1 red onion, finely diced
1 stick celery, finely diced
1 carrot, finely diced
500g beef mince
2 sprigs rosemary
400g can diced tomatoes
1/4 cup tomato paste
400g can cannellini beans, drained and rinsed
1/4 cup finely grated parmesan, plus extra 1/4 cup
Sea-salt flakes and freshly ground black pepper, to season
500g packet mini potato gnocchi
1 cup shredded mozzarella
Herby salsa
1/3 cup flat-leaf parsley leaves, finely chopped
1/3 cup basil leaves, finely chopped
2 green shallots, very thinly sliced
1/4 cup extra virgin olive oil
Juice of 1 lemon
Method
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Preheat oven to 200°C fan-forced (220°C conventional). Grease a 6 cup-capacity wide, shallow ovenproof dish with cooking oil spray.
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Heat olive oil in a large, deep, non-stick frying pan over medium-high heat. Add diced onion, celery and carrot. Cook, stirring occasionally, for 5 minutes. Add beef and rosemary and cook, stirring occasionally, for 5 minutes, until browned, breaking up the mince as you stir. Stir in diced tomatoes and paste, then bring to a simmer. Cook for 5 minutes, stirring occasionally. Stir in cannellini beans and parmesan, then season. Spoon into a dish and smooth surface.
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Meanwhile, cook gnocchi following packet directions. Combine hot gnocchi, mozzarella and extra parmesan in a large bowl. Season. Spoon on top of mince mixture.
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Bake for 15 minutes, or until gnocchi topping is golden.
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Meanwhile, to make herby salsa, combine all ingredients in a bowl. Season.
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Serve gnocchi bolognese drizzled with herby salsa with the remainder on the side.