About the Recipe
This is one of our latest favourites at home - a really, unbelievably easy way to make lasagne but also to pack in loads of protein and veggies and feel happy with the exciting twist of gnocchi (little carby pillows of dreams)
Ingredients
750g 5% Beef Mince (15% for muscle building)
1 Onion, diced
3 cloves Garlic, minced
3 Carrots, grated
1 Courgette, grated
1 tin Chopped Tomatoes
1 cup Chicken Stock
2 tsp Mixed Herbs
2 tbsp Worcestershire Sauce
1 tsp Pesto
1 tbsp Olive Oil
2 bag Gnocchi
50g Butter/Olive Spread
50g Flour
500ml Milk
200g Cheese
Preparation
1. Heat a large pan or pot with a little oil. Then add your turkey mince, onion, and garlic and sauté until the mince starts to brown and onion turns translucent.
(Turn the oven on to 180 degrees)
2. Whilst it’s browning, grate your carrot and courgette. Then add them into the mix, alongside your herbs and any additional spices you enjoy!
3. Add the tinned tomatoes, stock, pesto and Worcestershire sauce. Mix and leave to lightly bubble for 30 minutes. The longer it bubbles, the more flavour you’ll have.
4. Mix the gnocchi into the bolognaise mix (you'll want a little extra liquid in the bolognaise here for the gnocchi to soak up). Pour the contents of the pan into a roasting dish.
5. Make your béchamel - melt the butter in a pan, mix in the flour and cook off for about a minute. Then gradually add the milk, mixing all the time to save it from clumping. When it starts to lightly bubble and thicken, add a handful of cheese and take off the heat.
6. Pour the sauce over the gnocchi and bolognaise goodness. Sprinkle cheese on top and bake for 30 minutes or until you've got a golden crispy top in a 180* oven.