Baked Gnocchi Bolognese With Mozzarella Recipes

GNOCCHI BOLOGNESE BAKE

Steps:

• Preheat the oven to 220C /200 fan /392F Add the oil to a large ovenproof sauté pan.Add the chopped onion with ¼ teaspoon of sea salt and cook for 10 minutes. Once the onion is translucent add the chopped carrot, celery, 3 cloves of minced garlic, 1 tablespoon of dried oregano, half a level tablespoon of fennel seeds and a small pinch of red chilli flakes.Cook for 10 minutes, stirring occasionally.
• If you're using the wine add it now. Make sure the pan is hot enough so that the wine sizzles when it hits the pan. Turn up the heat to cook off some of the alcohol.
• Once the wine has reduced quite a bit add the chopped red pepper cook for a minute or two then pour in one can of chopped tomatoes, pour ¼ of a cup of water into the empty can give t a little swirl then add that to the pan too.At the same time add 1 heaped tablespoon of tomato puree, 1 tablespoon of soy sauce the remaining salt and the cracked black pepper. Stir well and simmer uncovered, stirring occasionally, for about 10 minutes or until the sauce is thick.
• Now add the lentils and the vegetable stock. Stir well and check the seasoning now.Add the gnocchi to the pan and stir it into the sauce making sure it is covered in sauce.
• Spread the mozzarella and veggie parmesan over the top of the sauce and gnocchi then cover the pan loosely with tin foil.Put the pan in the oven and bake for 20 minutes. Carefully remove the foil and bake for a further 10 minutes or until the mozzarella is golden and the sauce is thick.Leave to cool slightly before serving.Serve with extra grated veggie parmesan and some fresh basil leaves.

BOLOGNESE BAKED GNOCCHI

Steps:

• Make bolognese according to recipe instructions.
• Preheat the oven to 200°C/390°F.
• Bring a large pot of salted water to a boil. Add the gnocchi and cook until it floats. Strain the gnocchi then add to the bolognese.
• Transfer to a casserole dish. Top with mozzarella then place in the oven.
• Bake the gnocchi for 10-15 minutes until the hot and bubbling.
• Remove from the oven and allow to rest for 5 minutes before serving.

CHEESY GNOCCHI BOLOGNESE WITH MOZZARELLA RECIPE

Steps:

• Preheat oven to 400 °F.
• Bring oil and butter to medium heat in a large oven safe skillet or pan. Once hot, add minced garlic and chopped onion. Cook for 1 minute. Stir in celery and carrots, simmering for 2 minutes until softened. Add ground beef/sausage and cook until browned, about 5 minutes. Use the tip of a spatula to break up the beef into small chunks. Season all over with salt and pepper.
• Add crushed tomatoes, wine, chopped basil, and oregano. Stir and let simmer until sauce thickens, about 25-30 minutes.
• Stir in milk and turn off the burner. Meanwhile, bring a large pot of salted water to a boil. Add the gnocchi and boil until they float to the top, about 3-4 minutes. Strain and stir into the bolognese sauce.
• Evenly layer the mozzarella slices on top of the gnocchi bolognese and bake for 15-20 minutes, or until cheese has fully melted. Serve immediately garnished with more chopped basil.

CHORIZO & MOZZARELLA GNOCCHI BAKE

Steps:

• Heat the oil in a medium pan over a medium heat. Fry the onion and garlic for 8-10 mins until soft. Add the chorizo and fry for 5 mins more. Tip in the tomatoes and sugar, and season. Bring to a simmer, then add the gnocchi and cook for 8 mins, stirring often, until soft. Heat the grill to high.
• Stir ¾ of the mozzarella and most of the basil through the gnocchi. Divide the mixture between six ovenproof ramekins, or put in one baking dish. Top with the remaining mozzarella, then grill for 3 mins, or until the cheese is melted and golden. Season, scatter over the remaining basil and serve with green salad.

BAKED GNOCCHI BOLOGNESE WITH MOZZARELLA

Steps:

• Preheat oven to 350 degrees.
• Saute' ground beef, onion and garlic in a nonstick pan and fry gently for 5-6 minutes, stirring often.
• Stir in the mushrooms and cook another 5-6 minutes until the meat is browned.
• Pour in marinara sauce & bring to the boil, season with salt & pepper, then cover and simmer for 15 minutes.
• Meanwhile, prepare gnocchi per package directions & drain well.
• Next, spoon half the Bolognese mixture into a large baking or casserole dish, then top with the gnocchi. Add the remaining Bolognese sauce and then spoon the formaggio cheese sauce over the top.
• Sprinkle with the mozzarella to coat top.
• Bake on the top shelf of the oven for 30-35 minutes, until golden and bubbling.
• Serve immediately.

GNOCCHI BOLOGNESE BAKE

Steps:

• Preheat oven to 200c. Heat oil in a frying pan over medium heat; add onion and garlic and cook for 5 minutes or until soft.
• Add beef and cook, stirring to break up mince, for 5 minutes or until browned.
• Add pasta sauce and season with salt and pepper.
• Bring to the boil, then reduce heat to medium and simmer for 10-15 minutes or until sauce has thickened.
• Meanwhile, bring a saucepan of salted water to the boil and cook gnocchi partially (about 3 minutes should do) then drain. Gnocchi will finish cooking in the oven!
• Spoon meat sauce into a baking dish (6cm deep, 24X30cm base).
• Top with gnocchi, sprinkle with cheese, then bake for 15-20 minutes or until cheese is melted and browning and sauce bubbling at edges.

GNOCCI BOLOGNESE

Steps:

• Preheat the oven to 180°C, gas mark 4. Place the ground beef, onion and garlic in a nonstick pan and fry gently for 5-6 minutes, stirring all the time, until the onion is starting to soften.
• Stir in the mushrooms and cook for a further 5-6 minutes until the meat is browned. Pour over the tomato and herb sauce, add a small amount of wine and bring to boil, season with salt and black pepper, then cover and simmer for 15 minutes.
• Meanwhile, cook the gnocchi in a pan of boiling water according to pack instructions. Drain well.
• To assemble the dish, spoon half the Bolognese mixture into a large shallow ovenproof dish, then top with the gnocchi. Add the remaining Bolognese sauce. Sprinkle with the mozzarella.
• Bake on the top shelf of the oven for 30-35 minutes, until golden. Serve immediately.