Baked Gnocchi with Chicken Bolognese
Photography by Josh Griggs.
Good-quality gnocchi is readily available and it certainly makes for an easy put-together. Chicken makes a lighter bolognese sauce but feel free to use either pork, lamb or beef mince.
Serves: 4–6
INGREDIENTS
500 grams purchased gnocchi
good handful parsley, chopped
200 grams fresh mozzarella, drained
parmesan, to grate over
Bolognese
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
Equipment
4–6 individual baking dishes or ramekins
METHOD
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.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.