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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
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
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/
 

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