Dinner

ONE-PAN PESTO BOLOGNESE GNOCCHI BAKE

Name: ONE-PAN PESTO BOLOGNESE GNOCCHI BAKE
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 1 onion finely diced; 2 carrots grated; 2 stalks celery, finely diced; 3 cloves garlic, minced; 500g beef mince; 1/2 cup red wine; 2 tbsps tomato paste; 1 can of crushed tomatoes; 2 bay leaves; 1 tbsp soy sauce; 1 tbsp sugar; 1 cup milk or cream; 300g gnocchi; 3 tbsps sun-dried tomato pesto; 1/2 cup grated parmesan; 1 cup mozzarella torn into chunks

4 servings

portions

15 minutes

temps actif

1 hour

temps total

Commencer à Cuisiner

Ingrédients

1 onion finely diced

2 carrots grated

2 stalks celery, finely diced

3 cloves garlic, minced

500g beef mince

1/2 cup red wine

2 tbsps tomato paste

1 can of crushed tomatoes

2 bay leaves

1 tbsp soy sauce

1 tbsp sugar

1 cup milk or cream

300g gnocchi

3 tbsps sun-dried tomato pesto

1/2 cup grated parmesan

1 cup mozzarella torn into chunks

Instructions

Heat olive oil in a large oven-safe skillet over medium-high heat. When the oil is shimmering, add the onion, cooking until fragrant, about 5 minutes. Add the garlic, vegetables and beef. Cook until the beef is no longer pink. Stir in the tomato paste and deglaze the pan with red wine. Add the tomatoes, bay leaves, soy sauce and sugar and season with salt and pepper. Bring to a boil then reduce to a gentle simmer and leave for at least half an hour.

Preheat the oven to 200 degrees C.

Add the gnocchi and milk to the pan and stir to combine. Add spoonfuls of pesto, not stirring in too much. Top with parmesan and mozzarella.

Bake in the oven for about 10 minutes or until the cheese is fully melted and bubbling. Top with fresh basil and serve with crusty bread.