Gnocchi Lasagna

Think of this Gnocchi Lasagna as an easier, no-layer version of classic lasagna. Soft gnocchi are baked in a hearty Bolognese sauce with finely chopped mushrooms hidden among the ground meat and vegetables, then topped with cheese and baked until golden and bubbly.

Author: Jules' Menu

Meal Type: Dinner

Cuisine: Italian

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 4 Servings

Calories: 615 kcal per serving

Ingredients

1 - shallot
2 cloves - garlic
2 stalks - celery
2 - carrots
8 ounces - mushrooms
1 tbsp - olive oil
1 lb - ground beef
1 tbsp - tomato paste
¼ cup - red wine
1 can - tomato sauce
1 - bay leaf
1 sprig - thyme
1 tbsp - balsamic vinegar
½ tsp - dried oregano
salt and pepper
1 lb - gnocchi
½ cup - shredded mozzarella

Instructions

Peel and finely dice the shallots and garlic. Wash or peel the celery and carrots, if needed, and finely dice them. Finely chop the mushrooms in a food processor.
Heat the olive oil in a large pot or deep skillet over medium heat. Add the shallots, garlic, celery, and carrots, season with a generous pinch of salt, and cook for 5 to 10 minutes, stirring occasionally, until the vegetables have softened and the shallots are translucent. Add the ground meat, increase the heat to medium-high, and cook for 4 to 6 minutes, breaking it into small pieces with a wooden spoon as it browns.
Once the ground meat is nicely browned and crumbly, add the mushrooms and tomato paste. Cook for another 2 minutes, stirring frequently.
Deglaze the pan with the red wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 1 to 2 minutes to reduce slightly.
Pour in the tomato sauce, then add the bay leaf and thyme. Cover and simmer gently over low heat for 15 to 20 minutes, stirring occasionally. If time allows, you can simmer the sauce for longer to deepen the flavor. Meanwhile, preheat the oven to 400°F (200°C) using conventional oven settings (top and bottom heat).
Remove the bay leaf and thyme. Stir in the balsamic vinegar and oregano, then season to taste with salt and black pepper.
Add the gnocchi and stir until evenly coated in the Bolognese sauce. If your pan is not oven-safe, transfer the mixture to a baking dish. Sprinkle the cheese evenly over the top and bake for 20 minutes, or until the gnocchi are tender and the cheese is melted and golden brown.

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