Cheesy Gnocchi Bolognaise

  • 750g Fresh Turkey Mince
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 tablespoon olive oil
  • 600ml bottle Italian tomato pasta sauce
  • 650g packet fresh gnocchi
  • 150g Swiss style cheese, grated

Preheat oven to 200°C. Heat oil in a non-stick frying pan over medium heat. Add onion and garlic. Cook for 5 minutes or until soft. Increase heat to medium-high. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned.

Add pasta sauce. Season with salt and pepper. Bring to the boil. Reduce heat to medium. Simmer for 10 to 15 minutes or until sauce thickens.

Meanwhile, cook gnocchi in a saucepan of boiling, salted water for 3 minutes or until partially cooked. Drain. Spoon bolognaise into a lightly-greased, 6cm deep, 24cm x 30cm (base) baking dish. Top with gnocchi. Sprinkle with cheese. Bake for 15 to 20 minutes or until cheese is melted and sauce bubbling at edges.

Features

  • General Turkey Tips
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Turkey Tips

  • After purchasing fully cooked smallgoods, ensure they are stored in the refrigerator with their wrapping sealed until required. After opening, they must be consumed within 2-3 days.
  • If you cook poultry to eat later, refrigerate while hot.
  • Turkey can be handled, cooked and stored in the same way as chicken. There are no special requirements in its handling.
  • Use separate cutting boards and utensils when handling raw and cooked poultry. Wash these thoroughly with hot, soapy water before and after handling. Also use separate cutting boards from poultry for fruit and vegetables.