Gnocchi Bolognese
Prep Time
Cook Time
- 500 g Ground Beef
- 340 g Carrot
- 12 g Garlic
- 160 g Roma Tomato
- 100 g Shallot
- 1 box Tomato Passata
- 2 unit Beef Broth Concentrate
- 3 tbsp Worcestershire Sauce
- 1000 g Gnocchi
- 1/2 cup Parmesan Cheese
- 2 tbsp Italian Seasoning
- 4 tbsp Unsalted Butter
- 2 tbsp Oil
- 1 tsp Salt and Pepper
- 1
Before starting, wash and dry all produce. Using a box grater, coarsely grate carrots. Cut tomatoes into 1/2-inch pieces. Peel, then cut shallots into 1/4-inch pieces. Peel, then mince or grate garlic.
- 2
Heat a large pot over medium heat. When hot, add 2 tbsp oil, then shallots. Cook, stirring occasionally, until softened, 3-4 min.
- 3
Increase the heat to medium-high, then add beef, garlic, grated carrot and Italian seasoning to the same pot. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Add tomatoes. Cook, stirring occasionally, until slightly softened, 2-3 min.
- 4
Add broth concentrate, Worcestershire sauce and passata to the same pot. Reduce heat to medium-low. Simmer, stirring occasionally, until sauce starts to thicken, 10-12 min. Season with salt and pepper.
- 5
While bolognese simmers, heat a large non-stick pan over medium heat. When hot, add 2 tbsp butter and swirl pan to melt, 1 min. Add half the gnocchi. Cook, stirring occasionally, until golden brown, 7-8 min. Repeat with another 2 tbsp butter and remaining gnocchi.
- 6
Add gnocchi to the pot with bolognese sauce, then stir to coat. Divide gnocchi bolognese between bowls. Sprinkle over Parmesan.