08/08/2026
Roasted Red Pepper Bolognaise Gnocchi Bake 🍅🥫🍅 A hearty, family-friendly dinner packed with veggies and topped with pillowy gnocchi and a golden cheesey top.
Bolognaise Base
* 500g lean beef mince
* 1 onion, finely diced
* 2 carrots, finely diced
* 2 celery stalks, finely diced
* 200g mushrooms, finely diced
* 2 cloves garlic, minced
* 1 tbsp olive oil
* 1 × bottle Potter’s Roasted Red Pepper Sauce
* 200g baby spinach
* Salt and freshly cracked black pepper, to taste
* 1 tsp dried Italian herbs (optional)
Topping
* 500g shelf-stable potato gnocchi
* 2 cups grated mozzarella cheese
* ½ cup grated Parmesan
* Fresh parsley or basil, to serve (optional)
Method
1. Prepare the bolognaise. Heat the olive oil in a large frying pan over medium heat. Add the onion, carrot and celery, cooking for 5–7 minutes until softened. Stir in the mushrooms and garlic and cook for a further 4-5 minutes.
2. Add the beef mince, breaking it up with a spoon, and cook until browned. Season with salt, pepper and Italian herbs if using.
3. Pour in the jar of Potter’s Roasted Red Pepper Sauce, stir well and simmer gently for 10 minutes.
4. Add the spinach and stir through the until just wilted.
5. Allow the bolognaise mixture to cool slightly before spooning it into a lightly greased ovenproof baking dish. Scatter the uncooked gnocchi evenly over the top, then cover generously with the mozzarella and Parmesan.
6. Bake in a preheated 200°C (180°C fan-forced) oven for 20 minutes, or until the gnocchi is tender and the cheese is bubbling, crisp and beautifully golden.
7. Rest for 5 minutes before serving. Finish with fresh parsley or basil if desired and enjoy with a simple green salad or crusty garlic bread.
Serves 4-6 people
Tip: This bake is perfect for meal prep. Assemble ahead of time, refrigerate, then bake when you’re ready for an easy weeknight dinner.
