Cheesy Gnocchi Bolognaise

I'm not all that fond of gnocchi, but D loves it. If we're having a pasta dish, sometimes we will cook pasta for me and gnocchi for him so he can indulge and I don't have to have any.

I came across this recipe for gnocchi bolognaise and pointed it out to D, who wanted to have it for dinner immediately. I thought it might be a good recipe for me to try gnocchi again because it was prepared differently and the gnocchi to meat ratio was quite low. We also chose to use gnocchi filled with spinach and ricotta to further cut down the gnocci to everything else ratio.

It's quite straightforward, just a simple bolognaise sauce which is prepared and then transferred to a casserole dish. I stirred through some ricotta and grated cheddar cheese to make it creamier. Top with cooked gnocchi and then sprinkle over more grated cheese and voila, cheesy gnocchi bolognaise.

D loved it. I didn't mind it either actually, I liked the filled gnocchi, I'd never tried it like that before. Plus the bolognaise was nicely flavoured and everything worked well together. D thought the gnocchi to everything else ratio was too low, so we tried it again this time using normal unfilled gnocchi and a larger packet. This was too much gnocchi for me and I didn't like it. D didn't mind this so much, as that meant there was more for him.


Cheesy Gnocchi Bolognaise
from Super Food Ideas November 2006 posted on Taste.com.au

1 tbs olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
750g lean beef mince
600ml bottle Italian tomato pasta sauce (I used passata)
625g packet fresh gnocchi
150g grated cheddar cheese

Preheat oven to 200 degrees C. Heat oil in a non-stick frying pan over medium heat. Add onion and garlic. Cook for 5 minutes or until soft. Increase heat to medium-high. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned.

Add pasta sauce. Season with salt and pepper. Bring to the boil. Reduce heat to medium. Simmer for 10 to 15 minutes or until sauce thickens.

Meanwhile, cook gnocchi in a saucepan of boiling, salted water for 3 minutes or until partially cooked. Drain. Spoon bolognaise into a lightly-greased, 6cm deep, 24x30cm baking dish. Top with gnocchi and sprinkle with cheese. Bake for 15-20 minutes or until cheese is melted and sauce is bubbling at the edges.