Gnocchi Bolognese Bake
As the nights get longer and the temperatures drop, what better way to warm things up than with a hearty Gnocchi Bolognese? This simple oven-baked dish is rich, satisfying, and wonderfully cheesy — perfect comfort food the whole family will love.
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Why You’ll Love This Recipe
- ✅ One-pot, oven-to-table convenience
- ✅ Comforting and family-friendly
- ✅ Freezer-friendly and great for leftovers
- ✅ Rich flavour from beef, herbs and tomato
- ✅ Quick and easy prep – ready in under 30 minutes
Ingredients
For the Bolognese:
- 1 tbsp oil (olive, vegetable, or canola)
- 1 onion, finely chopped
- 1 carrot, grated
- 2 cloves garlic, finely chopped
- 600g beef mince
- ¼ cup fresh chopped herbs (rosemary, oregano, parsley) OR 1 tbsp dried Italian herbs
- 2 tbsp tomato paste
- 700g tomato passata
- 1 cup beef stock
- 1 tsp sugar
- Salt and pepper to season
For the Gnocchi Bake:
- 500g dried gnocchi
- 125g mozzarella (sliced or shredded) — or substitute cheddar, tasty, or edam
Garnish (Optional):
- Fresh basil or parsley
- ¼ cup parmesan cheese, grated
Time-Saving Tips
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Use pre-grated cheese and frozen pre-chopped onion or mirepoix
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You can make the sauce ahead of time and refrigerate or freeze it
Budget Notes
-
Swap mozzarella for cheddar or tasty cheese
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Use dried herbs if you don’t have fresh
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Dried gnocchi is a great pantry staple and very affordable
Variations & Substitutes
-
Use pork mince, lamb, or a beef/pork mix
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Add finely chopped mushrooms, zucchini, or spinach to the sauce
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Make it vegetarian with lentils or plant-based mince
Notes
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You can freeze leftovers in individual portions for easy lunches or dinners
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The bolognese sauce can be made in bulk and used with pasta, rice, or even stuffed into veggies
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Want it extra creamy? Add a splash of cream or a spoonful of ricotta before baking
Gnocchi Bolognese
This cheesy baked Gnocchi Bolognese is a cosy, one-dish dinner packed with rich flavour and soft, pillowy gnocchi. Perfect for chilly nights and busy weeknights alike.
Ingredients
- 1 tbsp oil olive oil or neutral oil like vegetable or canola oil
- 1 onion finely chopped
- 1 carrot grated
- 2 cloves garlic finely chopped
- 600 grams beef mince
- ¼ cup chopped herbs I used rosemary, oregano & flat leaf parsley OR 1 tablespoon dried Italian Herbs
- 2 tbsp tomato paste
- 700 grams tomato passata
- 1 cup beef stock
- 1 tsp sugar
- salt and pepper
- 500 grams dried gnocchi
- 125 grams cheese I have used mozzarella, sliced. However tasty, edam or cheddar grated on top is also delicious.
Garnish (optional)
- basil or parsley
- ¼ cup parmesan grated
Instructions
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Preheat oven to 180 degrees fan bake.
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Place a large ovenproof casserole dish over a medium heat. Add oil, once hot add onion and carrot. Sauté, stirring occasionally, until onion is translucent, around 4 minutes.
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Add garlic and cook for 1 minute. Stirring.
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Add mince and cook until brown, breaking up the mince with a wooden spoon while cooking. Add herbs, passata, tomato paste, beef stock, sugar, and season well with salt and pepper. Bring to a simmer and cook, stirring occasionally, for 5 minutes. Taste and adjust seasoning if needed.
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Add the gnocchi and stir through.
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Arrange the mozzarella slices over the top (or grated cheese) and place in the oven.
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Cook for 15 minutes or until golden and gnocchi is cooked though.
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To get the cheese on the top bubbling, switch the oven to grill, temperature 210 degrees. Grill for around 3 minutes until the cheese is bubbling.
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Top with parmesan and herbs.
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Serve with a green salad.
Recipe Notes
TIME SAVING NOTES
Pre grate carrots and cheese, chop onion. Store in an airtight container in the fridge.
BUDGET NOTES
Leave out the cheese altogether or simply use what you have in the fridge. The slices of mozzerella are lovely for something
different but you can grate thsi over too if you prefer.
Swap 200 grams of mince for canned lentils. Add them when you add the passata.
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