Gnocchi Bolognese

Name: Gnocchi Bolognese with Spinach and Mushrooms
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 240 British Beef Mince; 7.5 Worcester Sauce; 28 Red Wine Stock Paste; 1 Finely Chopped Tomatoes with Onion and Garlic; 300 Gnocchi; 150 Chestnut Mushrooms; 30 Tomato Puree; 1 Flat Leaf Parsley; 40 Grated Hard Italian Style Cheese; 125 Baby Spinach

with Spinach and Mushrooms

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We’ve given this classic favourite a deliciously speedy twist.These versatile Italian potato dumplings are beautiful baked or fried, but for this recipe, to save you time, we've decided to boil the gnocchi, giving them a buttery melt-in-the mouth texture which works perfectly with its rich and speedy bolognese sauce. If you’re a pasta lover looking for something a little bit different, this dish is guaranteed to get full marks!

Allergens:

Cereals containing gluten

•Sulphites

•Milk

•Egg

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.

Total20 minutes

Active 10 minutes

DifficultyMedium

Ingredients

serving amount

240

British Beef Mince

7.5

Worcester Sauce

(Contains: Cereals containing gluten)

Red Wine Stock Paste

(Contains: Sulphites)

Finely Chopped Tomatoes with Onion and Garlic

300

Gnocchi

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

150

Chestnut Mushrooms

Tomato Puree

Flat Leaf Parsley

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

125

Baby Spinach

Nutritional information

Energy (kcal)646 kcal

Energy (kJ)2703 kJ

Fat18 g

of which saturates9 g

Carbohydrate71 g

of which sugars19 g

Protein45 g

Salt6 g

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

Utensils

•Grill Pan

•Chopping Board

•Knife

•Medium Saucepan

•Strainer

•Slotted Spoon

•Bowl

•Grater

Instructions

a) Heat a splash of oil in a large frying pan on medium-high heat. b) When hot, add the beef mince, breaking it up with a wooden spoon. c) Cook, stirring occasionally, until browned, 3-4 mins.

a) Meanwhile chop the mushrooms into quarters. b) Roughly chop the parsley (stalks and all).

a) Add the mushrooms to the pan with the beef and cook, until starting to brown, 2 mins. Stir occasionally. b) Add the Worcester sauce, tomato puree and red wine stock pot, finely chopped tomatoes and a pinch of sugar (if you have some). c) Stir and bring to the boil. Reduce the heat and simmer until thickened, 5-7 mins.

a) Three mins before the bolognese is done, pour the boiling water into a large saucepan and put on high heat. b) Add the gnocchi to the boiling water, stir and cook for 2 mins.

a) Meanwhile, stir the spinach into the bolognese. b) Cook until wilted, 2 mins. c) Drain the gnocchi then mix into the bolognese sauce along with half the parsley.