Gnocchi Bolognese Bake
Gnocchi Bolognese Bake
Ingredients
- 1 tablespoon oil, as needed
- 1 white onion, diced
- 1 carrot, diced
- 1 red pepper, diced
- 150 g mushrooms, chopped
- 30 g sun-dried tomatoes, chopped
- 1 teaspoon minced garlic
- 150 g veggie mince
- 2 teaspoons mixed herbs
- 1 tablespoon parsley, chopped, plus more for garnish
- 2 teaspoons smoked paprika
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon pepper, to taste
- 400 g chopped tomatoes
- 200-300 ml water
- 1 veggie stock cube
- 1 tablespoon tomato puree
- 2 teaspoons ketchup
- 1 teaspoon marmite, optional
- 1/4 cup basil, fresh leaves, roughly chopped
- 500 g gnocchi
- 1 handful cheddar cheese, grated
Instructions
- 1
Heat oil in a large pot or Dutch oven over medium heat. Add the diced white onion, diced carrot, and diced red pepper. Fry until they begin to soften, about 5-7 minutes.
⏱️ 7 min
- 2
Add the chopped mushrooms and chopped sun-dried tomatoes to the pot. Continue to cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
⏱️ 5 min
- 3
Stir in the minced garlic and cook for 1 minute until fragrant. Add the veggie mince to the pot and break it up with a spoon.
⏱️ 2 min
- 4
Season the mixture with 2 teaspoons of mixed herbs, 1 tablespoon of chopped parsley, 2 teaspoons of smoked paprika, and salt and pepper to taste. Stir everything together to combine.
⏱️ 2 min
- 5
Pour in the 400g of chopped tomatoes. In a separate bowl or directly in the pot, dissolve the veggie stock cube in 200-300ml of water, then add it to the pot.
⏱️ 2 min
- 6
Stir in 1 tablespoon of tomato puree, 2 teaspoons of ketchup, and 1 teaspoon of marmite (if using). Bring the sauce to a gentle simmer.
⏱️ 2 min
- 7
Allow the sauce to simmer for as long as possible, ideally for at least 10-15 minutes, to deepen the flavors. Stir occasionally to prevent sticking.
⏱️ 15 min
- 8
Add the fresh basil leaves to the sauce and stir. Then, add the 500g of gnocchi directly into the simmering sauce. Cook in the sauce for a further 5 minutes, or until the gnocchi are tender.
⏱️ 5 min
- 9
Preheat your grill to medium-high. Once the gnocchi is cooked, cover the top of the bake generously with a handful of grated cheddar cheese.
⏱️ 2 min
- 10
Carefully place the pot under the hot grill. Grill for about 3-5 minutes, or until the cheese is golden brown and bubbling.
⏱️ 5 min
- 11
Remove from the grill and let it cool for a minute or two before serving. Garnish with fresh basil or parsley, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Gnocchi Bolognese Bake
- 1 tablespoon oil, as needed
- 1 white onion, diced
- 1 carrot, diced
- 1 red pepper, diced
- 150 g mushrooms, chopped
- 30 g sun-dried tomatoes, chopped
- 1 teaspoon minced garlic
- 150 g veggie mince
- 2 teaspoons mixed herbs
- 1 tablespoon parsley, chopped, plus more for garnish
- 2 teaspoons smoked paprika
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon pepper, to taste
- 400 g chopped tomatoes
- 200-300 ml water
- 1 veggie stock cube
- 1 tablespoon tomato puree
- 2 teaspoons ketchup
- 1 teaspoon marmite, optional
- 1/4 cup basil, fresh leaves, roughly chopped
- 500 g gnocchi
- 1 handful cheddar cheese, grated
Instructions
- 1
Heat oil in a large pot or Dutch oven over medium heat. Add the diced white onion, diced carrot, and diced red pepper. Fry until they begin to soften, about 5-7 minutes.
⏱️ 7 min - 2
Add the chopped mushrooms and chopped sun-dried tomatoes to the pot. Continue to cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
⏱️ 5 min - 3
Stir in the minced garlic and cook for 1 minute until fragrant. Add the veggie mince to the pot and break it up with a spoon.
⏱️ 2 min - 4
Season the mixture with 2 teaspoons of mixed herbs, 1 tablespoon of chopped parsley, 2 teaspoons of smoked paprika, and salt and pepper to taste. Stir everything together to combine.
⏱️ 2 min - 5
Pour in the 400g of chopped tomatoes. In a separate bowl or directly in the pot, dissolve the veggie stock cube in 200-300ml of water, then add it to the pot.
⏱️ 2 min - 6
Stir in 1 tablespoon of tomato puree, 2 teaspoons of ketchup, and 1 teaspoon of marmite (if using). Bring the sauce to a gentle simmer.
⏱️ 2 min - 7
Allow the sauce to simmer for as long as possible, ideally for at least 10-15 minutes, to deepen the flavors. Stir occasionally to prevent sticking.
⏱️ 15 min - 8
Add the fresh basil leaves to the sauce and stir. Then, add the 500g of gnocchi directly into the simmering sauce. Cook in the sauce for a further 5 minutes, or until the gnocchi are tender.
⏱️ 5 min - 9
Preheat your grill to medium-high. Once the gnocchi is cooked, cover the top of the bake generously with a handful of grated cheddar cheese.
⏱️ 2 min - 10
Carefully place the pot under the hot grill. Grill for about 3-5 minutes, or until the cheese is golden brown and bubbling.
⏱️ 5 min - 11
Remove from the grill and let it cool for a minute or two before serving. Garnish with fresh basil or parsley, if desired.
⏱️ 2 min