GNOCCHI BOLOGNESE

Our new favourite way to eat bolognese.

A rich, hearty sauce with golden Pumpkin Gnocchi instead of spaghetti. Comforting, warming and finished with plenty of Parmesan.

Make the full recipe for four, or serve what you need and save the remaining sauce for tomorrow. You can also freeze it for another cosy evening.

INGREDIENTS

1-2 packs Sunny & Luna Pumpkin Gnocchi - 1 pack for two people, 2 packs for four

500g mince

2 onions, finely diced

2 carrots, finely diced

2 celery sticks, finely diced

2 garlic cloves, finely chopped

2 sprigs fresh rosemary, finely chopped

2 × 400g tins finely chopped tomatoes

2 tbsp tomato purée

100ml red wine

1 beef stock cube

1 tbsp dried oregano

2 bay leaves

Olive oil

Salt and black pepper

Parmesan and fresh basil, to serve

INSTRUCTIONS

Heat 1 tbsp olive oil in a large, deep pan. Add the onions, carrots, celery, garlic and rosemary. Cook gently for around 10 minutes until softened.

Add the mince and cook until browned. Stir in the tomato purée and cook for a couple of minutes, then pour in the red wine. Allow it to reduce for around 5 minutes.

Add the chopped tomatoes, oregano, bay leaves and stock cube. Fill an empty tomato tin halfway with water and pour into the pan. Stir, bring to the boil, then reduce the heat, cover and simmer gently for at least 1 hour.

When the bolognese is nearly ready, remove the bay leaves and season to taste. Heat a little olive oil in a separate frying pan and cook the gnocchi for 5-6 minutes, turning regularly, until golden and crispy.

If serving two, stir half the bolognese through one pack of gnocchi and save or freeze the remaining sauce. If serving four, stir the full batch through two packs of gnocchi. Cook over a low heat for another 5 minutes, adding a splash of water if needed.

Serve immediately with plenty of grated Parmesan and fresh basil.

Enjoy!