Ultimate Cheesy Beef and Bacon Bolognese Gnocchi Bake
with Pesto Garlic Ciabatta, Chestnut Mushrooms and Rocket
Our Ultimate Cheesy Beef and Bacon Bolognese Gnocchi Bake is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours. A traditional Italian pasta shape, gnocchi are made from potatoes rolled into small balls of dough.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
125 grams
Chestnut Mushrooms
2 unit(s)
Garlic Clove
1 unit(s)
Ciabatta
(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)
1 ball(s)
Mozzarella
(Contains: Milk)
240 grams
British Beef Mince
60 grams
British Smoked Bacon Lardons
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
15 grams
Worcester Sauce
(Contains: Barley, Cereals containing gluten)
300 grams
Gnocchi
(Contains: Wheat, Cereals containing gluten May contain traces of: Mustard, Soya)
32 grams
Pesto
(Contains: Milk)
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
20 grams
Wild Rocket
Not included in your delivery
1 tsp
Sugar
100 milliliter(s)
Water for the Sauce
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Roughly chop the chestnut mushrooms. Peel and grate the garlic (or use a garlic press).
Halve the ciabatta.
Drain the mozzarella and squeeze out as much liquid as you can. Pat dry with kitchen paper, then tear into small pieces.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the beef mince, bacon lardons and mushrooms. Fry until the mince has browned, 6-8 mins. Use a spoon to break the mince up as it cooks.
When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw meat. It's cooked when no longer pink in the middle. Cook bacon thoroughly.
Stir in half the garlic and fry for 1 min more.
Stir the passata, red wine stock paste, Worcester sauce, sugar and water for the sauce (see pantry for both amounts) into the beef. Bring up to a boil, then lower to a simmer. Cook, until thickened slightly, 4-5 mins.
Meanwhile, bring a large saucepan of water to the boil with ½ tsp salt.
When boiling, add the gnocchi to the water and bring back to the boil. Cook until the gnocchi rise to the surface of the water, 2-3 mins.
Once cooked, drain in a colander. Drizzle with oil and stir through to stop them sticking together.
Lay your ciabatta halves onto a baking tray, cut-side up.
Spread over the remaining garlic and drizzle over the pesto.
Once your sauce has thickened, stir through the hard Italian style cheese and gnocchi.
Transfer to an appropriately sized ovenproof dish. Top with the mozzarella. Pop on the baking tray to catch any drips and place the ciabatta alongside.
Bake on the top shelf of your oven until golden and crispy, 5-7 mins.
Share your ultimate Bolognese gnocchi bake between your serving plates. Add a handful of rocket on the top.
Serve with your pesto garlic bread alongside.
