Scale

For the Bolognese Sauce:

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

450g (1 lb) ground beef or Italian sausage

1 can (400g) crushed tomatoes

2 tablespoons tomato paste

1 teaspoon dried oregano

1 teaspoon dried basil

½ teaspoon salt

¼ teaspoon black pepper

½ teaspoon red pepper flakes (optional)

½ cup beef broth or red wine

½ cup heavy cream (optional for richness)

For the Gnocchi Bake:

500g (1 lb) potato gnocchi

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

¼ cup fresh basil or parsley (for garnish)

Prepare the Bolognese Sauce

Heat olive oil in a large pan over medium heat. Sauté onions until softened, about 2 minutes.

Add garlic and cook for another 30 seconds.

Add ground beef or sausage and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.

Stir in crushed tomatoes, tomato paste, oregano, basil, salt, black pepper, and red pepper flakes.

Pour in beef broth or red wine, stirring well. Let simmer for 10–15 minutes.

Stir in heavy cream for a richer sauce and simmer for another 2 minutes.

Cook the Gnocchi

While the sauce simmers, bring a large pot of salted water to a boil.

Cook gnocchi according to package instructions (usually 2–3 minutes, until they float). Drain well.

Assemble and Bake

Preheat oven to 200°C (400°F).

Mix cooked gnocchi into the Bolognese sauce and transfer to a greased baking dish.

Sprinkle mozzarella and Parmesan cheese evenly over the top.

Bake for 15–20 minutes, or until cheese is melted and bubbly.

Serve

Garnish with fresh basil or parsley. Serve hot and enjoy!