Cheesy Baked Gnocchi Bolognese with Mixed Salad Leaves and Balsamic Dressing

Preheat oven to 180C. Grate zucchini and carrots. Peel and mince garlic. Heat a large pot over a medium high heat, add a drizzle of oil. Add mince and brown for 2-3 minutes, break up any large chunks with a spoon. Add garlic, carrots, zucchini, Italian herbs and passata and cook for 10 minutes. Stir in stock cream and adjust seasoning with salt and pepper.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

To a large baking dish, add the uncooked gnocchi and cover with the Bolognese. Top with grated cheese and bake in the oven for 25-30 minutes until cheese is melted and golden.

Tip! There is a lot of gnocchi in this recipe. Feel free to reduce the amount of gnocchi used to lighten this dish.

Dress the mixed leaves with balsamic dressing and some cracked pepper. Divide the cheesy gnocchi Bolognese bake between plates and serve with the salad.

Preheat oven to 180C. Grate zucchini and carrots. Peel and mince garlic. Heat a large pot over a medium high heat, add a drizzle of oil. Add mince and brown for 2-3 minutes, break up any large chunks with a spoon. Add garlic, carrots, zucchini, Italian herbs and passata and cook for 10 minutes. Stir in stock cream and adjust seasoning with salt and pepper.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

To a large baking dish, add the uncooked gnocchi and cover with the Bolognese. Top with grated cheese and bake in the oven for 25-30 minutes until cheese is melted and golden.

Tip! There is a lot of gnocchi in this recipe. Feel free to reduce the amount of gnocchi used to lighten this dish.

Dress the mixed leaves with balsamic dressing and some cracked pepper. Divide the cheesy gnocchi Bolognese bake between plates and serve with the salad.