Gnocchi Bolognese

Name: Gnocchi Bolognese with Cheesy Broccoli
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: 1 Echalion Shallot; 1 Garlic Clove; 1 Broccoli**; 1 Carrot**; 60 Mature Cheddar Cheese**; 250 British Beef Mince**; ½ Provencal Herbs; ½ Cherry Tomatoes; 1 Tomato Passata; ½ Worcester Sauce; ½ Beef Stock Pot; 50 Water; 250 Gnocchi; ½ Basil

with Cheesy Broccoli

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We've reinvented the classic bolognese by teaming it with crispy gnocchi. These delicious, pillowy little dumplings become extra tasty when fried 'til golden brown. It's a dish that looks indulgent but, hidden under the melted cheese, contains three-and-a-half of your five-a-day!

Allergens:

Milk

•Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total45 minutes

Active

DifficultyMedium

Ingredients

serving amount

Echalion Shallot

Garlic Clove

Broccoli**

Carrot**

Mature Cheddar Cheese**

250

British Beef Mince**

Provencal Herbs

Cherry Tomatoes

Tomato Passata

Worcester Sauce

Beef Stock Pot

250

Gnocchi

Basil

Not included in your delivery

Water

Nutritional information

Energy (kJ)2833 kJ

Energy (kcal)677 kcal

Fat24 g

of which saturates13 g

Carbohydrate61 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Grater

•Large Frying Pan

•Grill Pan

•Plate

Instructions

Preheat your oven to 190 degrees. Halve, peel and thinly slice the shallot into half moons. Peel and grate the garlic (or use a garlic press). Chop the broccoli into florets (small trees!). Peel the carrot and remove the top and bottom, then grate it on the coarse side of your grater. Also grate the cheese. Place the broccoli florets on a baking tray and drizzle with oil, a pinch of salt and black pepper. Set aside.

Heat a splash of oil in a large saucepan over high heat. Add the beef mince, stir to break it up and cook until browned, 5 mins. Add the shallot. Cook until soft, 3 mins. Then add the garlic, carrot and Provençal herbs. Cook for 1 minute more.

Stir in the tinned cherry tomatoes, tomato passata, Worcestershire sauce, beef stock pot and water (amount specified in the ingredient list). Mix well and bring to the boil, then reduce the heat until the sauce is just gently bubbling. Simmer for 15 mins. Whilst the sauce is cooking, pop the broccoli on the top shelf of your oven. Roast until crispy, 12-15 mins.

Meanwhile, heat a splash of oil in a large frying pan over medium-high heat. Add the gnocchi and a pinch of salt. Cook for 11 mins or until lightly golden on the outside and fluffy on the inside. Tip: You may wish to do this in batches!

Remove the broccoli from your oven and preheat your grill to high. Sprinkle the cheese over the broccoli then grill until melted and golden, about 4-5 mins. Tip: You might like to reserve a little grated cheese for sprinkling over your bolognese later!

Roughly tear the basil leaves and stir them into the bolognese. Now add the gnocchi and season with salt and black pepper to taste. Remove the cheesy broccoli from under your grill and serve alongside the gnocchi bolognese. Buon appetito!