Bolognese gnocchi with parmesan cheese
Bolognese is a classic dish that everyone has tried but this recipe will let you experience bolognese in a completely new way. The gnocchi with thyme and parmesan cheese will leave you making sure you have room for seconds.
Serves: Four
Ingredients:
- 500g gnocchi (Note: using extra gnocchi will alter the flavour)
- 2 tbs olive oil
- 1 red onion, finely sliced
- 1 carrot, peeled & finely diced
- 2 cloves garlic, peeled & crushed
- 600g pork & veal mince
- 100g baby spinach leaves, washed
- 50g parmesan cheese, finely grated
- 1 sachet tomato paste
- 2 tsp red wine vinegar
- 2 tins diced tomatoes
Method:
1. Bring a large saucepan of salted water to the boil. Add the gnocchi and cook until the gnocchi rises to the surface (approximately 2-3 minutes). Drain really well. Transfer to a plate and pat dry with a tea towel to absorb any remaining water (this will help the gnocchi crisp up).
2. Heat half of the olive oil in a large frying pan over a high heat. Add the gnocchi in 2-3 batches and fry for 3-4 minutes, or until they are golden brown. Set the gnocchi aside.
3. Heat the remaining olive oil in the same frying pan over a medium-high heat. Add the red onion and carrot and cook, stirring, for 5 minutes, or until soft. Add the garlic and cook, stirring, for 1 minute, or until fragrant. Add the pork & veal mince and cook, breaking up with a wooden spoon, for 4-5 minutes, or until browned. Add the tomato paste, red wine vinegar and diced tomatoes and bring to the boil. Reduce the heat to medium-low and simmer, uncovered, for 10 minutes. Stir through the baby spinach leaves and season to taste with salt and pepper.
4. Add the gnocchi to the Bolognese sauce and stir through to heat.
5. To serve, divide the pasta between bowls and top with the Parmesan cheese. Enjoy!
Recipe courtesy of Hello Fresh.
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