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Gnocchi Bolognese
Gnocchi Bolognese

Gnocchi Bolognese

with Cheesy Broccoli

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We've reinvented the family classic bolognese by teaming it with crispy gnocchi. This recipe also packs in a whopping 4 of your 5 a day, sneakily hidden in the bolognese sauce and under delicious melted cheese. This recipe is sure to make both mum and kids very happy!

Tags:
Family 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 4 people

1

Echalion Shallot

2

Garlic Clove

2

Purple Sprouting Broccoli

2

Carrot

125

Mature Cheddar Cheese

(Contains: Milk)

500

British Beef Mince

1

Provencal Herbs

1

Cherry Tomatoes

1

Tomato Passata

1

Worcester Sauce

(Contains: Cereals containing gluten)

1

Beef Stock Pot

500

Gnocchi

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

1

Basil

Not included in your delivery

350

Water

Nutritional information

Energy (kJ)2626 kJ
Energy (kcal)621 kcal
Fat21 g
of which saturates9 g
Carbohydrate54 g
of which sugars14 g
Protein51 g
Salt3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Grill Pan
•Bowl

Instructions

Prep veggies.
1

Preheat your oven to 190 degrees. Cut the ends off the shallot, peel and finely slice. Peel and grate the garlic (or use a garlic press if you have one). Remove the top from the carrot, peel and grate on the coarse side of your grater. Grate the cheese.

2

Heat a wide bottomed saucepan over high heat and add a splash of oil. Cook the beef mince for 5 mins until browned and then stir in your shallot and garlic. Cook for a further 3 mins until your shallot is soft. Add your carrot and the Provençal herbs and cook for 1 minute more.

Make sauce.
3

Stir in the tinned cherry tomatoes, tomato passata, Worcestershire sauce, beef stock pot and water (amount specified in the ingredient list). Mix well and bring to the boil. Reduce the heat until your bolognese is gently bubbling, cook for 15 mins uncovered. Once your bolognese is nice and thick, remove the pan from the heat and cover.

4

While your bolognese is simmering, place your purple sprouting broccoli on a baking tray and cover the tray tightly with foil. Tip:This allows the broccoli to steam in the oven! Pop on the top shelf of your oven for 12-15mins.

Cook gnocchi.
5

Whilst everything is cooking you can get on with the gnocchi! Add a splash of oil to a large frying pan over medium-high heat. Add the gnocchi and a pinch of salt and cook for 11 mins or until lightly golden on the outside and fluffy on the inside. Tip: You may wish to do this in batches!

Make cheesy broccoli.
6

Remove your broccoli from your oven and preheat your grill to high. Remove the foil covering, sprinkle your cheese over your broccoli and grill for 2-4 mins or until nice and golden. Tip:You might like to leave a few tablespoons of grated cheese to the side for sprinkling over your bolognese later!

7

Roughly tear the basil leaves and stir them into your bolognese . Now add your gnocchi and season with salt and black pepper to taste. Remove your cheesy broccoli from under your grill and serve alongside your gnocchi bolognese. Buon Appetito!

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