Cheesy Bolognese Gnocchi Bake

There is something so comforting about tucking into gooey, golden baked gnocchi after a long day. My Cheesy Bolognese Gnocchi Bake brings together a rich meat sauce, pillowy gnocchi, and plenty of cheddar for a family-friendly meal that never fails to please. If you love pasta bakes but want an easy twist, this one is sure to end up on repeat.

I first threw this together on a cold evening when I wanted all the flavors of lasagna but none of the fuss. My kids cleaned their plates and it quickly became our go-to whenever we need a soul-warming dinner in a hurry.

Ingredients

• Back bacon: Adds a smoky layer to the sauce, look for lean pieces with most fat trimmed off
• Shallots: Bring a delicate sweetness, use firm bulbs with smooth skins
• Carrot and celery: Build depth in the sauce, always choose crisp stalks and bright carrots
• Extra lean beef mince: Keeps things hearty without excess grease, pick beef with at least 90 percent lean
• Chopped tomatoes: Form the juicy sauce base, check for quality tomatoes with no added salt
• Tomato paste: Gives a savory boost and thicker texture, look for deep red paste for best flavor
• Chicken or beef stock: Adds richness, opt for homemade or a good-quality low-salt stock
• Gnocchi: Cooks up tender inside the sauce, use a fresh or shelf-stable pack that feels firm and not sticky
• Mature cheddar: Melts into golden glory, choose sharp-aged cheese and grate fresh for flavor
• Fresh basil: Brings a hit of peppery freshness, only use bright green fragrant leaves

Instructions

Sear the Bacon:

Heat a frying pan to medium-high and give it a spritz of olive oil spray. Add chopped bacon and fry until it browns and becomes crisp. Remove it from the pan so it does not overcook.

Soften the Veggies:

In the same pan, add diced shallots, carrot and celery. Stir well and cook gently until soft. If they start to stick, add a splash of stock or water to help them along.

Brown the Beef and Garlic:

Tip in crushed garlic and ground beef. Make sure the meat breaks up as it cooks. Stir often and let it take on a deep brown color for maximum flavor.

Simmer the Sauce:

Return bacon to the pan. Stir in dried mixed herbs, canned tomatoes, tomato paste, balsamic vinegar, sweetener or sugar, and stock. Bring everything up to a boil. Reduce the heat and cover. Let it simmer for about twenty minutes. Slow bubbling is key for a rich, savory sauce.

Cook the Gnocchi:

Stir in the gnocchi and allow them to cook directly in the sauce. This should take five to eight minutes. Give it an occasional stir and add extra stock if the mix looks dry.

Season and Assemble:

Taste the sauce and add salt and pepper as needed. Pour everything into a baking dish and smooth the top.

Grill with Cheese:

Scatter grated cheddar all over. Broil or grill until the cheese is bubbling and golden brown, usually about four minutes.

Finish with Basil and Serve:

Tear fresh basil over the cheesy top and serve while steaming hot.

I always look forward to adding lots of sharp cheddar on top. The way it bubbles and browns under the broiler reminds me of dinners at my grandmother’s house where golden melted cheese made everything feel like a treat.

Storage and Leftover Tips

Pop any leftovers in an airtight container and refrigerate for up to three days. Gnocchi will soak up more sauce over time so I splash a bit of stock over before reheating. A quick bake in the oven revives the cheesy topping beautifully.

Easy Ingredient Swaps

Try turkey or pork mince for a lighter feel. Veggie ground or lentils also make this meat-free. If you are out of mature cheddar, go for mozzarella or a mix of your favorite cheeses. The sauce works with most types of gnocchi too, including sweet potato or wholegrain.

Perfect Ways to Serve This

Dish out with a simple green salad and crusty bread for soaking up the sauce. Sometimes I toss steamed green beans with olive oil and lemon for a bright side. A little extra black pepper or chili flakes on top gives a subtle kick.

The Story Behind This Recipe

This bake was inspired by quick dinners my mum would make when the evenings felt chilly and busy. Each time we make it I think of everyone crowding around the table waiting for a big scoop straight from the dish. It just feels like home.

Adapting for Every Season

In summertime I stir in a handful of cherry tomatoes and a little fresh oregano. In colder months I might add sautéed mushrooms or a dash of smoked paprika for extra warmth. This base recipe takes well to tweaks so use up what you have.

Cheesy Bolognese Gnocchi Bake is what comfort food is all about. Creamy, herby, bubbling with cheese and always scooped up with smiles. No wonder it gets made again and again.

Recipe Q&A

→ Can I use pork mince instead of beef?

Yes, pork mince can be used as a substitute for beef, but note it may add extra richness and fat.

→ What type of gnocchi works best?

Fresh store-bought gnocchi cooks quickly and absorbs the sauce well; shelf-stable versions also work.

→ Could I make this dish vegetarian?

You can replace beef with lentils, plant-based mince, or extra veggies and use vegetable stock for a meat-free version.

→ Is it possible to prepare ahead of time?

Yes, assemble in advance and refrigerate; bake and broil just before serving for best texture and flavor.

→ Can I freeze portions for later?

Freeze the cooled dish in airtight containers. Defrost fully before reheating and broil to refresh the cheese topping.

→ What cheese alternatives suit this dish?

Mozzarella, provolone, or a sprinkle of parmesan offer different flavors and melting qualities for topping.