Baked Gnocchi Bolognese

Baked Gnocchi Bolognese is a pasta recipe ready in 1 h. It makes 6 servings, each 580 kcal with 28 g protein. Beginner level, 15 ingredients.

Recipe by @bitesofberi, adapted and measured by Cookpath.

  • 1 htotal
  • Beginnerlevel
  • 580kcal a serving
  • 28 gprotein
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Baked Gnocchi Bolognese

What is Baked Gnocchi Bolognese

Potato gnocchi stirred into a beef, carrot, celery and red wine tomato sauce, topped with parmesan and mozzarella and baked.

More:Potato recipesBeef recipes

How to make Baked Gnocchi Bolognese

Tips from the cook

  • Let the beef brown and get slightly crispy before removing it, and stir only now and then.
  • Replace the wine with stock to make it alcohol-free.
  • Simmer the sauce longer if you have time.
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Sides from Cookpath that balance this dish, the same picks the app suggests.

Shopska Salad15 min · 420 kcalGarlic Confit Bruschetta1 h 45 min · 190 kcal

Baked Gnocchi Bolognese substitutions

Out of something, or cooking around an allergy. Each swap was checked against a source.

Celery stick2 options
  • Fennel bulb, sliced 1:1 by volume

    Slight aniseed taste.

  • Carrot or parsnip 1:1 by volume

    Sweeter.

Onion2 options
  • Leek, white and light-green part 1:1 by volume

    Still an allium; raw dishes.

  • Fennel bulb, finely diced 1:1 by volume

    Sweet aniseed note; raw dishes.

Red wine1 option
  • Beef stock + 1 tsp red wine vinegar per 100 ml 1:1 by volume

    Less depth; stock may contain celery.

    Still contains celery.

Beef stock3 options
  • Vegetable stock (check the label for celery) 1:1 by volume

    Less meaty; vegetable stock typically includes celery.

    Still contains celery.

  • Mushroom broth (a handful of dried or fresh shiitake simmered in plain water 20-30 min) 1:1 by volume

    Earthy rather than beefy.

  • Miso in hot water (1-2 tsp white or yellow miso per 1 cup water) 1:1 by volume

    Added late, do not boil hard; miso may also carry gluten (not confirmed).

    Still contains soy.

Potato gnocchi1 option
  • Gluten-free potato gnocchi 1:1 by weight

    Check label; some contain egg.

Parmesan2 options
  • Vegetarian hard Italian-style cheese (made with microbial rennet) 1:1 by weight

    Grana Padano is not suitable for egg-free (lysozyme from egg).

    Still contains dairy.

  • Nutritional yeast (fortified flakes) 1:1 by volume, less salty so add pinch of salt

    Does not melt; less sharp.

Mozzarella1 option
  • Dairy-free mozzarella-style shreds 1:1 by weight

    Caprese/fresh; stretch and browning differ.

    Still contains soy and tree nuts.

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