This one-pan Pesto Bolognese Gnocchi Bake is a mix of rich sauce, vegetables and beef to create the most delicious and cozy Bolognese. A few dollops of pesto add a pop of fresh flavour to each bite. Finish it off in the oven with some mozzarella and parmesan melting on top. All you need is a side of crusty bread for mopping up all that sauce. You really can’t go wrong with this warming Bolognese.
The weather in Brisbane has definitely gone from chilly to just cold, and that means cheesy gnocchi is exactly what needs to happen for Sunday night dinner this week. It’s just facts. Leave the sauce to simmer on the stove all day long to fill your house with amazing smells. Even as I type this I’ve got some simmering away right now and let me tell you, it smells insanely good.
Like a lot of recipes I’ve been making these days, this comes together all in one pan. Make the Bolognese sauce in a large (cast iron if you have it) skillet, then stir in the pesto and gnocchi, add some cheese and bake. So simple, yet the most amazing dish.
This recipe calls for ground beef but you could also use Italian sausage or ground chicken or turkey if you prefer a healthier option. To make the sauce rich and flavourful, I use both red wine and milk. The wine adds a fruity flavour while the milk keeps the sauce rich and creamy. If you prefer not to use wine in your sauce, just use an equal amount of stock instead. The longer you can let the sauce simmer on the stove the better. Several hours is ideal but if you only have half an hour don’t worry it will still taste incredible.
I know the addition of soy sauce sounds weird but trust me on this – it’s only a good thing. It doesn’t make the bolognese taste like soy sauce, it just adds richness to the sauce.
Lastly, the cheese! Mozzarella and parmesan are my favourites for this, but you could also use ricotta, cheddar, or really whatever you love that melts well. Top with basil and you’ve got a winner.
It’s a pretty simple and straightforward recipe, but delicious nonetheless! Excited to make this on a cozy Sunday night.
Some more of my favourite cozy winter meals…
- One-pot Creamy Tuscan Chicken Pasta
- Simple Roasted Red Pepper Pasta
- Creamy Coconut Ramen with Sesame Katsu Chicken
- Thai Green Curry Chicken Pot Pies
- Creamy Lemon Tortellini with Crispy Proscuitto
- Sun-dried Tomato Pesto Alla Vodka Pasta
- Baked Chicken Alfredo Stuffed Pasta Shells
And finally, if you like this Pesto Bolognese Gnocchi Bake be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you do make this recipe, don’t forget to tag me on Instagram!
ONE-PAN PESTO BOLOGNESE GNOCCHI BAKE
Course: DinnerDifficulty: Easy4
servings15
minutes45
minutes1
hourA warming family recipe to serve for dinner on a cold night.
Ingredients
1 onion finely diced
2 carrots grated
2 stalks celery, finely diced
3 cloves garlic, minced
500g beef mince
1/2 cup red wine
2 tbsps tomato paste
1 can of crushed tomatoes
2 bay leaves
1 tbsp soy sauce
1 tbsp sugar
1 cup milk or cream
300g gnocchi
3 tbsps basil pesto
1/2 cup grated parmesan
1 cup mozzarella torn into chunks
Directions
- Heat olive oil in a large oven-safe skillet over medium-high heat. When the oil is shimmering, add the onion, cooking until fragrant, about 5 minutes. Add the garlic, vegetables and beef. Cook until the beef is no longer pink. Stir in the tomato paste and deglaze the pan with red wine. Add the tomatoes, bay leaves, soy sauce and sugar and season with salt and pepper. Bring to a boil then reduce to a gentle simmer and leave for at least half an hour.
- Preheat the oven to 200 degrees C.
- Add the gnocchi and milk to the pan and stir to combine. Add spoonfuls of pesto, not stirring in too much. Top with parmesan and mozzarella.
- Bake in the oven for about 10 minutes or until the cheese is fully melted and bubbling. Top with fresh basil and serve with crusty bread.
Notes
- Store leftovers in the fridge for 3-4 days.
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