To make the blended bolognese, heat 2 tablespoons of olive oil in a large frying pan over medium heat. Add the grated onion and garlic, sautéing until softened. Add the beef mince and cook until browned. Stir in the grated mushrooms and cook until they release their moisture. Add the tomato paste and passata, stirring to combine. Season with salt and pepper to taste. Let the sauce simmer for 10–15 minutes, allowing the flavors to meld.
Cook the gnocchi according to package instructions. Drain and set aside.
To prepare the parmesan crumbs, combine the panko breadcrumbs, dried parmesan cheese, olive oil, and dried mixed herbs in a small frying pan over medium heat. Stir continuously until toasted and golden.
Add the cooked gnocchi to the bolognese sauce, gently stirring to coat the gnocchi with the sauce. Transfer to serving plates and sprinkle the parmesan herb crumbs over the top.
Ingredients
Directions
To make the blended bolognese, heat 2 tablespoons of olive oil in a large frying pan over medium heat. Add the grated onion and garlic, sautéing until softened. Add the beef mince and cook until browned. Stir in the grated mushrooms and cook until they release their moisture. Add the tomato paste and passata, stirring to combine. Season with salt and pepper to taste. Let the sauce simmer for 10–15 minutes, allowing the flavors to meld.
Cook the gnocchi according to package instructions. Drain and set aside.
To prepare the parmesan crumbs, combine the panko breadcrumbs, dried parmesan cheese, olive oil, and dried mixed herbs in a small frying pan over medium heat. Stir continuously until toasted and golden.
Add the cooked gnocchi to the bolognese sauce, gently stirring to coat the gnocchi with the sauce. Transfer to serving plates and sprinkle the parmesan herb crumbs over the top.