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For a real winter warmer, why not go one step further and whip up a gnocchi bolognaise bake. Guaranteed to cheer them up on the bleakest of days.
500g ground british beef (or 500g puy lentils/Quorn mince, if vegetarian)
1 onion
1-2 cloves garlic, finely chopped
250g chestnut mushrooms, sliced
2 jars of our tangy tomato & mushroom sauce
2 packs of our gnocchi
350g tub cheese sauce
50g grated mozzarella Oven 180oC, gas mark 4 Place ground beef, onion and garlic in a pan and fry gently for 5-6 minutes until onion has softened. Stir in mushrooms and cook for further 5-6 minutes until the meat is browned. Pour over the tomato and mushroom sauce, bring to the boil, season with black pepper, then cover and simmer for 15 minutes. Meanwhile, cook the gnocchi in a pan of boiling water for 3-5 minutes. Drain well. Spoon half the Bolognaise mixture into a large shallow ovenproof dish, then top with the gnocchi. Add the remaining Bolognaise sauce and then spoon the cheese sauce over the top. Sprinkle with the mozzarella. Bake on the top shelf of the oven for 30-35 minutes, until golden and bubbling. Serve immediately, with something green.
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