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Gnocchi Bolognese

Gnocchi Bolognese

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 glutenSulphitesMilkEgg

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 Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

240 grams

Minced Beef

1 punnet(s)

Chestnut Mushrooms

½ sachet

Worcester Sauce

(ContainsCereals containing gluten)

1 sachet

Tomato Puree

1 pot(s)

Red Wine Stock Paste


1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

300 grams


(ContainsCereals containing gluten)

1 bag(s)

Baby Spinach

1 pack(s)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

1 bunch(es)

Flat Leaf Parsley

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2703 kJ
Energy (kcal)646 kcal
Fat18.0 g
of which saturates9.0 g
Carbohydrate71 g
of which sugars19.0 g
Protein45 g
Salt6.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Cutting board
Slotted Spoon
Instructionsarrow up iconarrow up icon
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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.


a) Serve your gnocchi bolognese in bowls sprinkled with the remaining parsley and the Italian style grated hard cheese.