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Gnocchi Bolognese

Gnocchi Bolognese

with Fresh Tomato Sauce, Carrots and Parmesan

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Gnocchi are pillowy potato dumplings that are delicious when doused with fresh tomato sauce. We're taking gnocchi a step further by pan-frying them until they're crispy and golden-brown and then tossing in a rich tomato sauce. If you thought gnocchi was irresistible before, wait until you taste this recipe.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Beef

170 g


6 g


160 g

Roma Tomato

50 g


500 mL

Tomato Passata

1 unit

Beef Broth Concentrate

1.5 tsp

Worcestershire Sauce

500 g


(ContainsGluten, Sulphites)

¼ cup

Parmesan Cheese


1 tbsp

Italian Seasoning


Not included in your delivery

2 tbsp

Unsalted Butter*


1 tbsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3975 kJ
Calories950 kcal
Fat41 g
Saturated Fat18 g
Carbohydrate114 g
Sugar11 g
Dietary Fiber6 g
Protein44 g
Cholesterol120 mg
Sodium1160 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Garlic Press
Box Grater
Instructionsarrow up iconarrow up icon
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When pan-frying the gnocchi, make sure not to overcrowd the pan! Cook it in multiple batches, if necessary, to get that golden-brown crispiness. Using a box grater, coarsely grate carrots. Roughly chop tomatoes. Peel, then finely chop shallots. Peel, then mince or grate garlic.


Heat a large pot over medium heat. When hot, add 1 tbsp oil, then shallots. Cook, stirring occasionally, until softened, 3-4 min.


Increase the heat to medium-high, then add beef, garlic, grated carrot and Italian seasoning to the same pot. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min. Add tomatoes. Cook, stirring occasionally, until slightly softened, 2-3 min.


Add broth concentrate, Worcestershire sauce and passata to the pot. Reduce heat to medium-low. Simmer, stirring occasionally, until sauce starts to thicken, 10-12 min. Season with salt and pepper.


While sauce cooks, heat a large non-stick pan over medium heat. When hot, add 2 tbsp butter and swirl pan to melt, 1 min. Add gnocchi. Cook, stirring occasionally, until golden brown, 7-8 min. (NOTE: Cook 1 pkg gnocchi at a time for 4 ppl, using 2 tbsp butter for each batch!)


Add gnocchi to the large pot with bolognese sauce, then stir to coat. Divide gnocchi bolognese between bowls. Sprinkle over Parmesan.