Baked Gnocchi with Chicken Bolognese
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.
- 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.