20th Feb 2015 EAT IT

Gnocchi Bolognese


1. Begin by chopping the garlic cloves and set aside
2. Then, chop the celery, carrots and onions. Combine altogether into a soffrito as shown below

3. Once everything is chopped, turn your saucepan on high heat and add 3 tbsp of extra virgin olive oil
4. When the oil starts to heat, add the garlic and turn the heat down to a medium heat so it doesn’t all start to burn
5. Cook until softened and the onions become translucent
6. Add the mince to the pan on a medium to low heat and cook
until it becomes coloured (about 5-10 minutes)
7. Follow by adding the milk to soften the meat

8. Add a homemade passata tomato sauce (or a regular Waitrose passata) and stir
9. Simmer down and add the wine and then the agave to sweeten
10. Raise the heat until the liquids evaporate and then lower the heat and allow to simmer, stirring from time to time, until the sauce thickens

11. While the sauce is thickening, you can begin cooking the Gnocchi by bringing a pot of salted water to boil
12. Add the gnocchi to the pot of boiling water. You will know when the gnocchi is ready because it will start to raise to the surface
13. Once they have all risen up, strain and add a splash of extra virgin olive oil and stir

15. Put the gnocchi and bolognese sauce in a mixing bowl and mix together until combined

16. Grate parmesan and chop some basil so it is ready to season and flavour
17. Add the chopped basil and grated parmesan and stir all together

18. Transfer to a serving platter and garnish with basil leaves

Ready to serve! Yum!


2 cloves of garlic
2 small celery stalks
2 carrots
1 small onion
Handful of basil (finely chopped)
2 tbsp organic agave nectar syrup
750g minced meat
3/4 cup milk
1/2 cup red cooking wine
3 tbsp extra virgin olive oil
Salt & pepper to taste
Parmesan (enough to mix in and to garnish)
680g passata tomato sauce
500g gnocchi