Gnocchi Bolognaise

Bolognaise has to be one of the most versatile sauces not to mention a comfort food.  This version is quite a basic recipe but there was no shortage on taste.  In fact the flavour was very surprising.

Packets of ready made potato gnocchi are available in the chiller section of most supermarkets so that takes the time and effort out of making homemade gnocchi making this dish brilliant for a mid week dinner.

Gnocchi Bolognaise

(Recipe sourced from WW Take Away At Home Cookbook)

 

Serves: 4

ProPoints per serve: 11

 

1 tablespoon olive oil

1 celery stick, finely chopped

1 carrot, finely chopped

1 brown onion, finely chopped

2 garlic cloves, crushed

250 grams lean beef mince

250 grams lean pork mince

3 vine-ripened tomatoes, chopped

500 gram jar tomato and basil pasta sauce

1/4 cup fresh basil leaves, plus extra to garnish

salt

freshly ground black pepper

700 grams 98% fat-free fresh potato gnocchi

2 tablespoons finely grated parmesan cheese

Heat oil in a large saucepan over high heat.  Add celery onion and garlic and cook, stirring, for 5 minutes or until softened.  Add mince and cook, breaking up any lumps, for 10 minutes or until browned.

Add tomatoes and pasta sauce and bring to the boil.  Reduce heat and simmer, uncovered for 15 minutes or until sauce thickens.  Stir in the basil.  Add a little water if the sauce seems too thick.

Meanwhile cook gnocchi in a large saucepan of boiling salted water, following packet directions or until just tender.  Drain.  Stir gnocchi through sauce. 

Serve sprinkled with parmesan and extra basil.

(click here for a printable version of this recipe)

Chorizo, Capsicum and Mushroom Gnocchi

As it was our last night just the three of us - Alex comes home tomorrow I decided Oliver could choose what he wanted for dinner.... Gnocchi and Chorizo Sausages were his choice.

Gnocchi is one of his favourite pastas, a pasta we do not eat that often as Alex doesn't really like it but Oliver orders it when we are out for dinner.  Gnocchi is a potato pasta, little rolled balls which are just quickly boiled.

Choriza is a smokey yet spicy spanish sausage, similar to a salami, another of Oliver's favourite things and also another thing Alex doesn't like.

Perfect meal tonight using both ingredients that the boy likes and the girl doesn't and I have to say it was very easy to cook and tasted great.  The plain tomato base of this sauce complemented the chorizo and also sat smoothly on the gnocchi.  It was a pleasure to eat.

Chorizo, Mushroom and Capsicum Gnocchi

Serves: 6

ProPoints per serve: 10

2 Chorizo sausages, sliced

cooking spray

100 grams 97% fat free bacon

1 teaspoon crushed garlic

1 brown onion, sliced

1 red capsicum, sliced

200 grams mushrooms, sliced

1 x 400 gram tinned diced tomatoes

1 cup water

salt

freshly ground black pepper

500 grams 98% fat free potato gnocchi

200 grams baby spinach leaves

fresh basil leaves for garnish

Heat a large frying pan and fry chorizo until cooked through, remove to a plate. 

Wipe out frying pan with kitchen paper towel, spray frying pan with cooking spray, reheat and add bacon.  Cook until slightly browned and remove to same plate.

Respray pan again, add garlic, onion and capsicum.  Cook over a medium heat until onion starts to soften.  Add mushrooms and cook for a further 5 minutes.  Add tomatoes and water.  Mix well.  Season with salt and pepper.  Allow to simmer for 10 minutes.

Meanwhile bring a large pan of water to the boil and cook gnocchi as per packet instructions.  Drain well.

Add gnocchi to the pasta sauce along with the spinach.  Mix gently to combine and cook until heated through.  Serve garnished with fresh basil leaves.

(click here for a printable version of this recipe)