- 1 Pound russet potatoes, peeled
- 1 large egg
- 1 Cup sifted flour
- 3/4 Cups grated Parmesan cheese, plus more to taste
- 1 large white onion, diced
- 1 carrot, diced
- 1 stalk celery, diced
- 1 1/2 Pound pasta
- 1/4 Pound diced prosciutto
- 1 Pound ground beef
- 1 Pound ground pork
- 1 Pound ground veal
- One 28-ounce can San Marzano tomatoes, hand crushed
- 1 clove garlic, finely chopped
- 1 bay leaf
- 2 scallions, chopped
- 3 basil leaves, chopped
- Salt and pepper, to taste
Boil the potatoes until tender. While still hot, put them through a ricer, set aside, and let them cool thoroughly. On a board, form a mountain with the cool riced potatoes. Add the flour, Parmesan, salt, and pepper. Make a hole in the top of the mountain and add the egg into the hole. Work the egg from the inside out. Mix the egg into the potatoes until well mixed. Cover with a slightly damp cloth and let the dough rest for at least 30 minutes. Roll the dough into long rolls about the diameter of a quarter and cut into ¾-inch pieces. Dust with flour and freeze until ready to cook.
Place gnocchi in a pot of boiling water and cook until they begin to float. Once the gnocchi float, remove from the water with a strainer or slotted spoon, place directly in desired sauce and serve immediately.
For the Bolognese, mix together the onion, carrot, and celery. Set aside. Drain the pasta well and set aside. In a large saucepan, cook the prosciutto until crispy. Add the beef, pork, and veal to the pan and cook through, making sure it is well mixed. Drain off the fat and add the garlic, bay leaf, and mirepoix (onion, celery, carrot mixture) to the meat. Cook for 15 minutes, stirring frequently. Add the tomatoes and simmer over low heat for 2 hours, stirring occasionally. Add cooked pasta with a small amount of the Bolognese sauce, then top with remaining sauce. Serve at once.
Calories Per Serving935
Folate equivalent (total)65µg16%
MOZZARELLA BAKED GNOCCHI BOLOGNESE
Pomì organic chopped tomatoes (Pomì Polpa di Pomodoro Biologica) is a sauce produced only with Italian organic tomatoes, which are healthy, fresh and perfectly ripe, processed immediately after harvesting. Excellent for pizza margherita or pasta and to enhance the flavor of every fish-based dish. Store up to 5 days in the fridge after opening.
Ingredients for 6 people
|Organic chopped tomatoes 26.6oz||27 once|
|Balsamic vinegar||2 teaspoons|
|Basil, torn, sliced or chopped||1/4 cup|
|Cloves garlic, chopped||4|
|Dried porcini mushrooms||1 ounce|
|Ground beef||1 pound|
|Italian seasoning||1 tablespoon|
|Mozzarella cheese, shredded||2 cups|
|Pancetta (or bacon), diced||1/4 pound|
|Parmigiano reggiano (parmesan cheese), grated||1/4 cup|
|Red pepper flakes||to taste|
|Salt and pepper||to taste|
|Worcestershire sauce||2 teaspoons|
My mother&rsquos spaghetti bolognese was one of my favourite meals growing up and I often find myself reminiscing about it. I have my own version of the bolognese sauce now and I make it quite often, though I sometimes change up the pasta to keep things fresh and gnocchi is a great alternative! Gnocchi are Italian soft dough dumplings that are often made with potatoes as the primary ingredient. You can make it fresh or you can buy them at the store either dried or vacuum sealed and you prepare them by boiling them like pasta. You can serve them with any kind of sauce and I like to go with my take on the classic bolognese sauce. The soft and pillowy potato dumplings are magical in a tasty bolognese and things get even better when you cover everything with plenty of mozzarella cheese and bake it in the oven until the cheese has melted. This mozzarella baked gnocchi bolognese is a tasty and satisfying meal that is pretty easy to make and the leftovers taste even better the next day so feel free to make a double batch!
1. Cover the mushrooms in 1 cup of just boiled water and let sit for 15 minutes, before draining, reserving the liquid, and chopping.
2. Meanwhile, start bringing a large pot of water to a boil to cook the gnocchi in and let it boil until ready.
3. Meanwhile, cook the pancetta in a large pan over medium-high heat until cooked and slightly crispy, about 7-10 minutes, before setting aside.
4. Add the ground beef and onions and cook until cooked through and lightly brown&fnofed, about 7-10 minutes before adding the garlic, pepper flakes and chopped mushrooms and cooking for a minute.
5. Add the mushroom water and deglaze the pan by scraping any brown bits off the bottom of the pan with a wooden spoon as it simmers.
6. Add the bacon, Pomì organic chopped tomatoes, italian seasoning, worcestershire sauce, and balsamic vinegar, bring to boil, reduce the heat and simmer for 5 minutes.
7. Meanwhile, add the gnocchi to the boiling water and cook, draining when it's ready.
8. Meanwhile mix the parmesan into the sauce, season with salt and pepper to taste, mix in the basil and gnocchi when ready.
9. Sprinkle on the cheese, transfer to an oven and broil until the cheese has melted.
- 1 tbs olive oil
- 1 brown onion, chopped
- 1 carrot, peeled, chopped
- 1 celery stick, chopped
- 2 garlic cloves, crushed
- 500g Coles Australian Beef and Pork Bolognese Mince
- 1/2 cup (125ml) dry red wine or beef stock
- 800g can diced tomatoes
- 2 tbs tomato paste
- 2 bay leaves
- 500g Coles Potato Gnocchi
- 1 cup (100g) coarsely grated mozzarella
Heat the oil in a large frying pan over medium-high heat. Add the onion, carrot, celery and garlic. Cook, stirring, for 5 mins or until the onion softens. Add the mince and cook, stirring with a wooden spoon to break up lumps, for 5 mins or until mince changes colour.
Add the wine or stock to the mince mixture in the pan and bring to the boil. Add the tomato, tomato paste, bay leaves and mixed herbs and bring to the boil. Reduce heat to medium-low and cook, stirring occasionally, for 30 mins or until the sauce thickens. Remove and discard the bay leaves. Season.
Preheat oven to 200°C. Cook one-quarter of the gnocchi in a large saucepan of boiling water for 2-3 mins or until gnocchi rise to surface of the pan. Use a slotted spoon to transfer to a tray lined with baking paper. Repeat, in 3 batches, with remaining gnocchi.
Add gnocchi to the sauce in the pan. Gently toss to combine. Spoon into a baking dish and sprinkle with mozzarella. Bake for 20 mins or until the mozzarella melts and is golden brown. Divide among serving plates. Season.
How to Make Gnocchi Bolognese
I make this recipe in (almost) 1 single 12-inch cast iron skillet. However, any large oven-safe pan or Dutch oven should do. It saves you a few extra dishes to do later. Prepare the Bolognese sauce on the stovetop in a skillet, add your fully cooked gnocchi (it only takes about 3 minutes to boil), and stir into the sauce. Top with fresh sliced mozzarella and bake until cheesy.
You can make the sauce ahead of time if you’d like. Sometimes I like to make the sauce up in the morning and store in the fridge so it only takes 15 minutes to prepare just before dinner. If you’re having people over, this is the way to go. If you end up doing this, be sure to warm up the sauce on the stove before stirring in the gnocchi and baking.
PS. If you drink red wine (like I do), you can use a splash of that in place of white wine.
One-pan gnocchi Bolognese
2 tbsp olive oil
1 small onion, chopped
2 carrots, chopped
Salt and black pepper
500g lean beef mince
1 tsp dried oregano
1 tbsp tomato purée
2 garlic cloves, crushed
1 x 400g tin of plum tomatoes
1 x 400g tin of chopped tomatoes
150ml beef stock
180ml red wine
1 bay leaf
1 x 500g pack of fresh gnocchi
1 x 250g ball of fresh Mozzarella, torn
Fresh basil, to serve
- Heat the olive oil in a large, ovenproof pan over a medium heat and cook the onion and carrots for 5-6 minutes until softened. Season with salt and pepper.
- Add the beef mince, oregano, tomato purée and garlic. Cook for 8-10 minutes until the beef is completely browned with no pink parts remaining, breaking up any lumps using a wooden spoon.
- Stir in both tins of tomatoes along with the stock and wine. Add the bay leaf, season and simmer for 15 minutes or until slightly thickened.
- Preheat the oven to 220 ̊C/200 ̊C fan/gas mark 7.
- Stir in the gnocchi and bring to a boil, then reduce the heat and simmer for 5-10 minutes longer. Remove from the heat and discard the bay leaf. Taste and add extra seasoning if needed.
- Scatter over the Mozzarella. Transfer to the oven and bake for 15 minutes or until the cheese has melted and the sauce is bubbling around the edges. Top with fresh basil and serve.
Per serving: 578kcals, 21.7g fat (3g saturated), 46.8g carbs (9.1g sugars), 38.9g protein, 5.9g fibre, 1.283g sodium
I am a food blog
It’s that time of the year when I start feeling like I really need some sun. I miss being able to walk outside without a coat and I sure as heck miss the sun. The one part of winter that I do love though, is the hearty, warming food. I’ll take any excuse to eat extra carbs and keeping warm is defintely a good excuse.
This extra cheesy baked gnocchi bolognese is perfect for cozying up. Bolognese will always and forever be one of my favorite sauces and if I have leftover in the fridge, I’m one happy girl. I included a quick bolognese recipe here, but if you have leftover sauce hanging out, this bolognese bake comes together even easier.
I’m pretty sure bolognese and gnocchi aren’t a classic Italian pairing – bolognese typically goes with tagliatelle and if not tagliatelle, then most definitely flat, long pasta shapes. Still, there’s something about fluffy little potato dumplings and meaty ragu baked to saucy, cheesy perfection. I fried the gnocchi in a bit of butter so they’d have a nice crust to contrast the soft insides and also so they would hold up in the sauce. A little bit of an extra step, but worth it.
Hope you guys are fighting the winter blues with cheesy carbs :)
This Recipe’s Must-Haves
To prep the ingredients for this skillet, you need a chef’s knife and cutting board. Don’t worry though! There’s not a ton of chopping involved.
When you start cooking, all you need is an oven safe nonstick skillet or cast iron skillet. You’ll be cooking on the stovetop and in the oven.
Finally, make sure you have a wooden spoon to stir things up and to break up the meat into smaller pieces as it cooks.
Other yummy pasta recipes: Brown Butter Gnocchi with Asparagus & Peas | Lemon Shrimp & Artichoke Angel Hair | Baked Three Cheese Gnocchi | Chicken Parmesan Pasta Skillet
- 1 teaspoon vegetable oil
- ½ pound beef stew meat, trimmed and cut into 2-inch pieces
- ½ pound pork stew meat, trimmed and cut into 2-inch pieces
- 1 ½ cups chopped onion
- ½ cup chopped celery
- ½ cup chopped carrot
- ⅓ cup dried chopped porcini mushrooms (about 3/8 ounce)
- 2 garlic cloves, minced
- 1 ½ cups 2% reduced-fat milk
- ¾ teaspoon salt
- 1 (28-ounce) can diced tomatoes, undrained
- 1 bay leaf
- ½ cup finely chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh or 1 teaspoon dried thyme
- 2 ½ pounds large baking potatoes
- 1 ¼ cups all-purpose flour, divided
- ¼ teaspoon salt
- 2 large egg yolks
- 1 gallon water
- Remaining ingredient:
- 6 tablespoons (1 1/2 ounces) grated fresh Parmesan cheese
To prepare sauce, heat 1 teaspoon oil in a large Dutch oven over medium-high heat. Add beef and pork cook 3 minutes, browning on all sides. Remove meat from pan, and cool slightly. Finely chop meat.
Heat pan over medium heat. Add onion, celery, carrot, porcini, and garlic cloves cook 10 minutes, stirring occasionally. Add chopped meat, milk, 3/4 teaspoon salt, tomatoes, and bay leaf bring to a boil. Cover, reduce heat, and simmer 1 hour. Uncover and cook 45 minutes, stirring occasionally. Stir in parsley and thyme cook 15 minutes or until slightly thick, stirring occasionally. Discard bay leaf.
To prepare the gnocchi, preheat oven to 400°.
Bake potatoes at 400° for 1 1/2 hours or until done cool slightly. Cut each potato in half lengthwise scoop out pulp. Discard skins. Mash pulp. Place 4 cups mashed potatoes in a large bowl, reserving remaining mashed potatoes for another use. Lightly spoon flour into dry measuring cups level with a knife. Add 1 cup flour, 1/4 teaspoon salt, and egg yolks to 4 cups mashed potatoes, and stir to combine. Knead until smooth (about 2 minutes) add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
Divide dough into 6 portions. Shape each portion into a 10-inch-long rope. Cut each rope into 10 (1-inch) pieces roll each piece into a ball. Working with one dough piece at a time (cover remaining dough to prevent drying), using your thumb or index finger, roll dough piece down the tines of a lightly floured fork (gnocchi will have ridges on one side and an indention on the other). Place gnocchi on a lightly floured baking sheet.
Bring 1 gallon water to a boil in a large stockpot. Add half of gnocchi cook 3 minutes or until done (gnocchi will rise to the surface). Remove cooked gnocchi with a slotted spoon place in a colander. Repeat procedure with remaining uncooked gnocchi. Serve immediately with sauce. Sprinkle with cheese.
The Skinny on Baked Gnocchi Bolognese Skillet
“I enjoyed this recipe very much – passed some on to family and they agreed as well.
We love to experiment with recipes and we always enjoy sharing and getting others’ opinions.
Each of us have long lists of either ‘scratches’ or ‘do agains’ this one made the latter list!”
According to my calculations, each serving has 244 calories and:
9 *SmartPoints (Green plan)
9 *SmartPoints (Blue plan)
9 *SmartPoints (Purple plan)
7 *PointsPlus (Old plan)
Curious about Weight Watchers new myWW Green , Blue and Purple plans? Watch this short video to learn more:
You could definitely bulk this up with more spinach and I think chopped mushrooms and/or zucchini would be good too.
If you’ve made this Baked Gnocchi Bolognese, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
How to Make Paleo Gnocchi Bolognese Sauce
Once you figure out how to cook Trader Joe’s Cauliflower Gnocchi, you can set it aside while you make the paleo bolognese sauce. The sauce is the most important part since the gnocchi will soak it all up and provide all the flavor and moisture!
Bolognese is a tomato and cream based sauce with cooked down meat and veggies, and the flavor is just so comforting and amazing.
- Cook bacon bits until almost cooked through, then add the vegetables to stir fry in the rendered bacon fat.
- Add ground beef and cook stirring until browned.
- Add diced tomatoes, coconut milk, and nutritional yeast, and simmer until thickened.
- Stir in cooked gnocchi, sprinkle with parsley, and serve warm.
The nutritional yeast is completely optional, but I just love the cheesy flavor that it gives the dish. For the coconut milk, make sure to use full-fat to create a thick and creamy sauce like in traditional bolognese.
The final result is a delicious and easy meal that looks fancy, and you can easily heat up leftovers without sacrificing on the flavor or texture!