Baked Gnocchi with Chicken Bolognese
Photography 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.
Related Content
![Ricotta and Rocket Gnocchi with Lemon and Parmesan Sauce]()
RecipeRicotta and Rocket Gnocchi with Lemon and Parmesan Sauce
Article by Claire Aldous![Baked Gnocchi with Chorizo and Cherry Tomatoes]()
RecipeBaked Gnocchi with Chorizo and Cherry Tomatoes
Article by Olivia Galletly![Spinach and Ricotta Gnocchi Baked with Cherry Tomatoes]()
RecipeSpinach and Ricotta Gnocchi Baked with Cherry Tomatoes
Article by Claire Aldous![Potato Gnocchi with a Porcini and Tomato Sauce]()
RecipePotato Gnocchi with a Porcini and Tomato Sauce
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.