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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


80 g

Roma Tomato

56 g

Red Onion

370 mL

Crushed Tomatoes

1 unit

Beef Broth Concentrate

1.5 tsp

Worcestershire Sauce

350 g


(ContainsWheat/Blé, Sulphites/Sulfite)

¼ cup

Parmesan Cheese


1 tbsp

Italian Seasoning

Not included in your delivery

2 tbsp

Unsalted Butter*


1 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories970 kcal
Fat43 g
Saturated Fat17 g
Carbohydrate104 g
Sugar20 g
Dietary Fiber10 g
Protein39 g
Cholesterol110 mg
Sodium1740 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
Box Grater
Large Pot
Measuring Spoons
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce.

Coarsely grate carrot using a box grater. Roughly chop tomato. Peel, then finely chop half the onion (whole onion for 4 ppl). Peel, then mince or grate garlic.


Heat a large pot over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions. 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 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, 1 1/2 tsp Worcestershire sauce (dbl for 4 ppl) and crushed tomatoes 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: For 4 ppl, cook 1 pkg gnocchi at a time, 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 Parmesan over top.