Gnocchi Bolognese Bake

One-pan gnocchi bolognese bake, packed with hidden vegetables and meat, topped with melted mozzarella cheese, creating the ultimate family-friendly weeknight meal.

Let’s talk one pan meals. Specifically baked Gnocchi Bolognese. It’s incredibly easy to make and packed with hidden vegetables. Ground meat is cooked with grated carrot, zucchini, and baby spinach into a rich tomato sauce. It’s combined with potato gnocchi and topped with mozzarella cheese for the ultimate touch.

With its hearty ingredients and rich flavours, this meaty comfort food will definitely satisfy anyone’s taste buds. Including lots of goodness in the way of hidden veggies, even the pickiest of eaters won’t detect!

Ingredients you’ll need

All you need to make this gnocchi bolognese bake recipe are 11 simple, healthy ingredients:

• Onion + Garlic: Nothing beats this aromatic duo to add tons of flavour. We use 3 fresh garlic cloves for a rich depth of flavour.
• Ground meat of choice: Chicken, turkey, or lean beef mince work best.
• Vegetables: Carrot and zucchini are grated into the sauce along with baby spinach leaves.
• Tomato Paste: This concentrated tomato product really amplifies the bright tomato flavour.
• Italian mixed herbs: For cutting through the richness of the sauce and giving the dish a fresh finish. You can also use fresh basil.
• Gnocchi: You’ll need a 500g/ 1 lb bag of potato gnocchi. If making the recipe gluten-free, look for chickpea gnocchi or frozen cauliflower gnocchi.
• Crushed Tomatoes: Look for a can of finely chopped tomatoes for the best texture.
• Mozzarella cheese: Freshly grated mozzarella is the best. Pre-shredded won’t melt as fast, but it’s okay to use!

The complete list of ingredients and amounts is located on the recipe card below.

How to make baked gnocchi bolognese

Onions: In a large oven-proof skillet over medium-high heat, add the olive oil and sauté the chopped onions for one minute.

Meat: Add the beef mince and cook until browned, breaking it up with a spatula as needed.

Veggies: Stir in the tomato paste first, then add the zucchini, carrot, garlic, Italian mixed herbs, salt, and pepper. Cook for 5 minutes until the vegetables are slightly softened.

Gnocchi + sauce: Add the baby spinach, potato gnocchi, and tomatoes. Give it a good stir, and once it starts to bubble, turn off the heat.

Cheese: Top the mixture evenly with the grated mozzarella and cover the skillet with a lid or aluminium foil.

Bake: Transfer the skillet to the preheated oven and bake covered for 20 minutes or until the gnocchi is tender and the cheese is lightly golden.

Once done, sprinkle with fresh basil and serve it warm. Enjoy!

Tips + Variations

• Type of Meat: Extra lean ground beef is a favourite, but chicken or turkey work well too.
• Vegetarian: Replace the ground meat with a can of brown lentils or 1 block of crumbled tofu for vegetarian protein.
• Make Gluten-Free: Swap traditional gnocchi for chickpea or cauliflower gnocchi, both gluten-free alternatives.
• Other Veggies: Consider mushrooms or cauliflower as great additions to enhance the dish’s flavour and texture.
• Make Spicy: Add ½ to 1 teaspoon of red pepper flakes to the tomato sauce for a kick of heat.
• Smother well: Combine the gnocchi, tomatoes and beef/vegetable mix well. You need to smother all of the gnocchi in the sauce, otherwise they will not soften during baking.

Serving suggestions

This dish is hearty on its own but pairs well with a side salad like this Mediterranean Black Bean Salad, Jerusalem Salad or Rocket & Pear Quinoa Salad or garlic bread for a complete meal.

How to store

Fridge: Refrigerate leftover baked gnocchi Bolognese in an airtight storage container for up to 4 days.

To Freeze: Transfer leftovers to an airtight freezer-safe storage container and freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating in the oven or microwave.

Recipe FAQ

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If you try this gnocchi bolognese bake recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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