HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGnocchi Bolognese
Gnocchi Bolognese

Gnocchi Bolognese

with Cheesy Broccoli

Read more

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:MilkCereals containing gluten

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 conflict 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.

Preparation Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Echalion Shallot

1 unit(s)

Garlic Clove

1 unit(s)


1 unit(s)


60 grams

Mature Cheddar Cheese


250 grams

Minced Beef

½ tbsp

Provencal Herbs

½ tin(s)

Chopped Tomatoes

1 unit(s)

Tomato Passata

½ tbsp

Worcester Sauce

(ContainsCereals containing gluten)

½ unit(s)

Beef Stock Pot

250 grams


(ContainsCereals containing gluten)

½ bunch(es)

Basil 20g

Not included in your delivery

50 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2686 kJ
Energy (kcal)642 kcal
Fat19.0 g
of which saturates10.0 g
Carbohydrate65 g
of which sugars19.0 g
Protein53 g
Salt6.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Aluminum Foil
Baking Tray
Cutting board
Slotted Spoon
Baking Dish
Frying Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

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!