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 Minced Beef; ½ Provencal Herbs; ½ Chopped 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, has four of your five-a-day!

Tags:

Child friendly

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

(Contains: Milk)

250

Minced Beef

Provencal Herbs

Chopped Tomatoes

Tomato Passata

Worcester Sauce

(Contains: Cereals containing gluten)

Beef Stock Pot

250

Gnocchi

(Contains: Cereals containing gluten May contain traces of: Egg, Milk)

Basil

Not included in your delivery

Water

Nutritional information

Energy (kJ)2686 kJ

Energy (kcal)642 kcal

Fat19 g

of which saturates10 g

Carbohydrate65 g

of which sugars19 g

Protein53 g

Salt6 g

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

Utensils

•Aluminum Foil

•Baking Tray

•Chopping Board

•Grater

•Knife

•Peeler

•Medium Saucepan

•Slotted Spoon

•Baking Dish

•Grill Pan

•Plate

Instructions

Preheat your oven to 200°C. Halve, peel and thinly slice the shallot into half moons. Peel and grate the garlic (or use a garlic press). Cut the broccoli into florets (small trees!). Peel the carrot and remove the top and bottom, then grate on the coarse side of your grater. Also grate the cheddar cheese. Place the broccoli florets on a lined 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 and use a wooden spoon to break it up. Cook until browned, 5 mins. Add the shallot. Cook until soft, 3 mins. Next, add the garlic, carrot and Provençal herbs. Cook for 1 minute more.

Stir in the tinned diced 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 gently bubbling. Simmer for 15 mins. Whilst the bolognese is cooking, pop the broccoli on the middle shelf of your oven. Roast until crispy, 15 mins.

Meanwhile, heat a splash of oil in a frying pan over medium-high heat. Add the gnocchi and a pinch of salt. Cook until lightly golden on the outside and fluffy on the inside, 10-12 mins. 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. Grill until melted and golden, 4-5 mins. TIP: You might like to reserve a little grated cheese for sprinkling over your bolognese later!

Pick the basil leaves from their stalks and roughly tear into pieces (discard the stalks). Stir the leaves 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!