Bored with spaghetti bolognese? Break up routine with this quick and easy gnocchi bolognese. Serve with two types of grated cheese and a generous side salad.
Heat oil in a large non-stick pot on medium-high. Add mince and cook, breaking up with a wooden spoon, until browned all over. Crumble in stock cube and add oregano and garlic powder. Cook for 1 minute.
Stir in tomato paste, canned tomatoes, water, Worcestershire sauce, brown sugar and sundried tomatoes. Reduce heat to medium-low and simmer gently while you prepare the rest of the meal. You can add a little more water if sauce reduces too much, or simmer more rapidly if it is too runny.
Thinly slice cucumber and avocado. Place in a large salad bowl with the rocket and parmesan. Whisk together oil, vinegar, sugar and mustard. Season to taste with salt and pepper.
Bring a large saucepan of salted water to the boil. Add gnocchi and cook for 2 minutes (or according to instructions on the packet), until it rises to the surface. Drain, then stir into bolognese mixture. Season to taste with salt and pepper.
Divide gnocchi bolognese between serving plates and top with cheddar and parmesan. Serve with salad on the side, drizzled with dressing.
WINE MATCH: Try a Sangiovese
GLUTEN-FREE OPTION: Use a gluten-free stock cube, gluten-free Worcestershire sauce and gluten- free gnocchi. If you can’t find gluten-free gnocchi, use dried gluten-free spaghetti instead (enough for 4 serves) and cook according to instructions on the packet.
INGREDIENT SWAPS / NOTES: You can also use fresh gnocchi if it’s available in your local supermarket (2 packets / 800g / 1lb 12oz will be plenty). If you don’t like gnocchi, swap for 300g / 10.6oz dried spaghetti. Boil for 10 minutes, or until al dente.
STORING AND REHEATING: Store gnocchi bolognese, salad and dressing separately. Reheat gnocchi bolognese in the microwave. Dress salad just before serving.