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Gnocchi Bolognese

Gnocchi Bolognese

Recipe Development TeamUpdated on November 04, 2025

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Calories

:

545 kcal

Protein

:

38g protein

Total

:

20 minutes

Difficulty

:

Medium

Allergens:

Barley
Cereals containing gluten
Sulphites
Milk
Egg

We’ve given this classic favourite a deliciously speedy twist...These versatile Italian potato dumplings are beautiful baked, fried or boiled but for this recipe, to save you time, we 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!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

240 grams

British Beef Mince

15 grams

Worcester Sauce

(Contains: Barley, Cereals containing gluten)

28 grams

Red Wine Stock Paste

(Contains: Sulphites)

1 carton(s)

Finely Chopped Tomatoes with Onion and Garlic

500 grams

Gnocchi

150 grams

Chestnut Mushrooms

30 grams

Tomato Puree

12 grams

Basil

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

125 grams

Baby Spinach

Nutritional information

Energy (kJ)2279 kJ

Energy (kcal)545 kcal

Fat21.2 g

of which saturates9.5 g

Carbohydrate47.9 g

of which sugars17.7 g

Dietary Fibre2.9 g

Protein38 g

Salt5.7 g

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

Instructions

1

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

2

Meanwhile chop the mushrooms into quarters.
Roughly chop the basil (stalks and all).

3

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

4

3 mins before the bolognese is done, fill a large saucepan with boiling water and bring back to the boil on high heat.
Add the gnocchi to the boiling water, stir and cook for 2 mins.

5

Meanwhile, stir the spinach into the bolognese.
Cook until wilted, 2 mins.
Drain the gnocchi then mix into the bolognese sauce along with half the basil.

6

Serve your gnocchi bolognese in bowls sprinkled with the remaining basil.
Sprinkle the hard Italian cheese over the top. Enjoy.

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