500 grams purchased gnocchi
good handful parsley, chopped
200 grams fresh mozzarella, drained
parmesan, to grate over
2 tablespoons olive oil
6 slices streaky bacon, finely chopped
1 onion, thinly sliced
1 large carrot, peeled, grated
250 grams button mushrooms, thinly sliced
3 cloves garlic, crushed
2 teaspoons finely chopped rosemary
2 tablespoons tomato paste
2 tablespoons soy sauce
500 grams chicken mince
2 x 400-gram tins cherry tomatoes
sea salt and ground pepper
4–6 individual baking dishes or ramekins
Preheat the oven to 200°C fan bake.
Bolognese: Heat the oil in a large saucepan and add the bacon, onion, carrot, mushrooms, garlic and rosemary. Season then cover and cook for 15 minutes, stirring occasionally until tender.
Stir in the tomato paste and soy sauce, then the mince. Cook over a high heat for 5 minutes, breaking up the meat so there are no large pieces.
Add the tomatoes, then rinse out each tin with ¼ cup of water and add to the saucepan. Cook at a fast simmer for 10 minutes or until the liquid is reduced by half.
To assemble: Cook the gnocchi according to the packet instructions and drain well.
Add the gnocchi and parsley to the meat sauce then divide between baking dishes. Top with ripped mozzarella then a good grating of parmesan. Bake until golden and bubbling. Serves 4–6.