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!
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
150g grated Parmesan cheese
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Melt butter in a large saucepan over medium-low heat; add the chopped vegetables and prosciutto and cook until softened, about 5 minutes.
Increase the heat and add beef mince; cook, stirring often, until well browned.
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.
Preheat oven 200 C / Gas 6.
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.
Transfer into a large baking dish and top with remaining cheese.
Bake in preheated oven for 15 minutes, grilling for the last 2 or 3 minutes to brown the top if necessary.