Ingredients
- 1 teaspoon olive oil
- 1 onion, finely chopped
- 1 clove garlic, crushed
- 500 g extra lean beef mince
- 1 carrot, grated
- 200 g mushrooms, thinly sliced
- ¼ cup dried red lentils
- 2 teaspoons dried Italian herbs
- 2 tablespoons no added salt tomato paste
- 2 x 400 g cans no added salt diced tomatoes
- 500 g packet fresh potato gnocchi
- ½ cup grated mozzarella cheese
- Fresh basil, to garnish (optional)
Method
Step 1
Heat oil in a large, deep, non-stick frying pan over medium-high heat. Add onion and garlic. Cook, stirring, for 2 minutes or until light golden.
Step 2
​Add mince. Cook, breaking up lumps, for 5-8 minutes, until browned all over. Add carrot, mushrooms, lentils, herbs and tomato paste. Cook, stirring, for a further 2 minutes.
Step 3
Stir in tomatoes. Rinse out tomato cans with 2 cups water, then add water to pan. Bring to the boil. Reduce heat to medium. Gently boil for 12 minutes. Stir in gnocchi. Gently boil for 6-7 minutes, stirring occasionally, until gnocchi is tender and sauce has thickened.
Step 4
Sprinkle with cheese. Cover and cook for a further 2 minutes or until cheese is melted. Serve garnished with fresh basil (optional).
Tips
- Transfer any leftovers to containers and refrigerate for up to 3 days or freeze for up to 2 months. Thaw frozen gnocchi Bolognese in the fridge overnight in the fridge before reheating. Reheat in a small pan over a medium-low heat until hot, stirring in a little extra water if needed.
- Check gnocchi labels and choose the brand lowest in sodium.
- If your frying pan is ovenproof, you can place it under a preheated grill in step 4 to melt and brown the cheese topping.
