Bolognese Gnocchi Bake

//Bolognese Gnocchi Bake

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My Bolognese Gnocchi Bake is a recipe I used to make all the time years ago when the kiddies were younger. It was relatively cheap – mince, a bottle of tomato pasta sauce, packet gnocchi and some cheese. It was an under $10 dinner and so easy.

Well I still cook it but change it up a bit now that I have a tmx. I make my own sauce but still use store bought gnocchi. You can certainly use thermo gnocchi. A half batch from the EDC/Basic Cookbook will be plenty I’m told.

This is a great one to have in the freezer for an easy dinner. Just pop it straight into the oven from the freezer.

 

Bolognese Gnocchi Bake
Serves 4
Print
Prep Time
5 min
Cook Time
35 min
Total Time
40 min
Prep Time
5 min
Cook Time
35 min
Total Time
40 min
Sauce
  1. 1 onion, diced
  2. 2 garlic cloves, crushed
  3. 1 carrot, grated
  4. 2 celery stalks, diced
  5. 1 red capsicum, diced
  6. Drizzle of olive oil
  7. 500g tomato and roast capsicum sauce, recipe link in notes
  8. 100g vegetable stock
  9. 15 basil leaves
  10. Salt and pepper to season
Other
  1. 400g good quality mince
  2. 500g packet gnocchi
  3. 100g grated cheese, or more to taste
Instructions
  1. Preheat oven to 200 degrees.
  2. Cook gnocchi according to packet directions.
  3. Add onion, garlic, capsicum, carrot and celery into a frying pan over medium heat.
  4. Add a drizzle of oil.
  5. Cook until softened.
  6. Add mince and cook until brown, breaking up the chunks of meat as you cook.
  7. Add remaining sauce ingredients. Season really well.
  8. Allow to simmer gently for 15-20 minutes.
  9. Once cooked, pour meat into a medium sized casserole dish.
  10. Top with cooked gnocchi and cheese.
  11. Bake for 15 minutes until cheese has melted.
Notes
  1. Tomato and Roast Capsicum Sauce: http://www.trtlmt.com.au/tomato-roast-capsicum-sauce/
The Road to Loving My Thermo Mixer http://trtlmt.com.au/
Bolognese Gnocchi Bake - TMX version
Serves 4
Print
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Sauce
  1. 1 onion, peeled and diced
  2. 2 garlic cloves, peeled
  3. 1 carrot, roughly chopped
  4. 2 celery stalks, roughly chopped
  5. 1 red capsicum, roughly chopped
  6. Drizzle of olive oil
  7. 500g tomato and roast capsicum sauce, recipe link in notes
  8. 100g water
  9. 15 basil leaves
  10. Salt and pepper to season
Other
  1. 400g good quality mince
  2. 500g packet gnocchi or half a EDC batch of gnocchi cooked
  3. 100g grated cheese, or more to taste
Instructions
  1. Preheat oven to 200 degrees.
  2. Cook gnocchi according to packet directions.
  3. Add onion, garlic, capsicum, carrot and celery into bowl.
  4. Blitz for 5 seconds, speed 7.
  5. Add a drizzle of oil.
  6. Cook 5 minutes, speed 2, 100 degrees.
  7. Add remaining sauce ingredients. Season really well.
  8. Insert rice basket into bowl.
  9. Break up mince and add to basket.
  10. Cook 10 minutes, speed 2, 100 degrees (Place the steaming attachment on top to avoid any splatters and to help reduce the sauce)
  11. Once cooked, empty the mince into the sauce and blitz on speed 4 to break up slightly. See note.
  12. Pour into a medium sized casserole dish.
  13. Top with cooked gnocchi and cheese.
  14. Bake for 15 minutes until cheese has melted.
Notes
  1. If your sauce is watery, allow the sauce to stand for 15 mins to help thicken. Depending on your veggies and meat it can be slightly watery if they have a higher water content than usual. Or simply cook for an extra 5-10 minutes.
  2. Tomato and Roast Capsicum Sauce: http://www.trtlmt.com.au/tomato-roast-capsicum-sauce/
The Road to Loving My Thermo Mixer http://trtlmt.com.au/
 

MAGAZINE-14

 

By |2017-06-12T11:21:07+00:00November 30th, 2014|Categories: Lunch and Dinner|6 Comments

About the Author:

Peta
Peta is a mum to three gorgeous and very energetic young boys. She loves everyday food that is achievable for a busy family, and has a passion for involving children in cooking.

6 Comments

  1. Kylie December 7, 2014 at 7:48 pm - Reply

    Hello!!!

    This is delicious!! Except it was realllllllyyyyy liquidy so didn’t really ‘bake’. I didn’t leave MC off, could that have been it?

    I will definitely cook this again- I must perfect it!

    Thanks, Peta!!

    • Peta December 13, 2014 at 5:59 pm - Reply

      Anything like this should have mc off or the rice basket on top to help reduce it. The liquid will depend on the meat you used. Some store bought mince is VERY watery once cooked due to the preservatives and additives used to keep it looking red on the shelf for as long as possible. Some meat just has a higher water content than others or the veggies used.
      If its ever watery I find letting it stand for 15 mins before progressing further helps 🙂

  2. Jesse December 13, 2014 at 5:44 pm - Reply

    Hi Peta is there any reason why the Non TMX version of this Gnocchi bake says 100ml Vegetable Stock and the TMX version says 100ml water ? Accidentally followed the non tmx version in my tmx and now wondering whether its going to be ridiculously salty 🙁 ?

    • Peta December 13, 2014 at 5:52 pm - Reply

      The non tmx version uses liquid stock (typically store bought) as those without a tmx tend to rarely make teh veggie stick concentrate that I use in the tmx version 🙂

      Im not sure what you used? Just 100mls of a liquid stock or tmx stock concentrate?

  3. Alison January 28, 2015 at 9:37 am - Reply

    Hi Peta. If I wanted to make this to freeze, would I fully assemble it to the last step but instead of putting it in the oven, put it in the freezer? How much longer should it take to cook/reheat from frozen?

  4. Mel April 30, 2015 at 8:28 am - Reply

    Made this last night and we loved it! Hubby loves Gnocchi, and I rarely cook it for him. Not anymore! Thanks for a great recipe Peta.

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