Baked gnocchi with bolognese ragu

Baked gnocchi with bolognese ragu


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About this recipe: For a true Italian-style dinner, try this baked gnocchi dish, made with homemade bolognese ragù and lots of cheese! Make sure to have a rather runny sauce because the gnocchi will soak it all up!


Serves: 5 

  • 50g butter
  • 1 carrot, chopped
  • 1 small onion, chopped
  • 1 celery stalk, chopped
  • 100g prosciutto, chopped
  • 400g beef mince
  • 240ml white wine
  • 1L passata or 800g plum tomatoes, crushed
  • salt and pepper, to taste
  • 800g homemade or bought potato gnocchi
  • 20g butter
  • 150g grated Parmesan cheese

Prep:40min  ›  Cook:1hr30min  ›  Ready in:2hr10min 

  1. Melt butter in a large saucepan over medium-low heat; add the chopped vegetables and prosciutto and cook until softened, about 5 minutes.
  2. Increase the heat and add beef mince; cook, stirring often, until well browned.
  3. Pour in wine and simmer until the alcohol evaporates. Add passata and season to taste with salt and pepper. Reduce heat and cook for 1 hour, stirring from time to time.
  4. Preheat oven 200 C / Gas 6.
  5. Cook the potato gnocchi in plenty of salted water. When they start to float to the top, they are cooked, about 2 or 3 minutes. Drain and transfer into a bowl. Fold in 20g butter, bolognese sauce and 3/4 of the grated Parmesan.
  6. Transfer into a large baking dish and top with remaining cheese.
  7. Bake in preheated oven for 15 minutes, grilling for the last 2 or 3 minutes to brown the top if necessary.

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