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Gnocchi Bake Lasagna Style – Easy Gnocchi Bolognese Casserole

You are looking for a simple, time-saving recipe that tastes great and includes some “tucked away” veggies. Well, I’ve got you covered with my easy gnocchi Bolognese casserole. This healthy and easy gnocchi bake is made with a quick Bolognese sauce, store-bought gnocchi, and melted cheese on top. And by the way, there is a huge portion of mushrooms snuck into this dish that no one will ever notice. I tested it out for you and none of my test eaters noticed them. This makes it the perfect recipe for those who aren’t usually big on veggies or who have some picky eaters at home.

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gnocchi bake lasagna style

Easy Family Meal With Tucked Away Veggies

I was recently asked what the most important thing for me is when it comes to nutrition. Of course, I pay a lot of attention to a good, balanced distribution of nutrients. But the most important thing, in my opinion, is to eat enough fruits and especially enough vegetables. And I think we will all always have room for improvement in terms of our everyday vegetable intake.

This is particularly true for those who are not big fans of vegetables or those who cook for picky eaters. And this recipe is made for those cooks since it contains a lot of tucked away veggies. And if you are serving this gnocchi bake with some salad on the side, about half of the plate is filled with veggies which is the ultimate goal when it comes to a healthy diet.

Easy Gnocchi Bake Lasagna Style

You’re probably wondering how exactly the mushrooms in this Bolognese casserole are tucked away so that they become almost invisible? The trick is in their consistency and how we prepare them. Because instead of just slicing or quartering them, we just put the mushrooms in a food processor. This shreds them so finely that in terms of shape they resemble fried ground beef. And because of their unami taste, they can no longer be distinguished from ground beef in the sauce. Therefore, they become quote on quote invisible.

But for now, I want to start from the beginning and tell you what you need for this gnocchi bake:

  • one onion and two cloves of garlic.
  • one and a half teaspoon olive oil
  • 400 grams or 14 oz of low-fat ground beef
  • 400 grams or 14 oz of brown mushrooms
  • 200 grams or 7 oz of cherry tomatoes
  • some salt, pepper
  • 300 to 400 grams or 11 to 14 oz or 1 ½ to 1 2/3 cups of strained tomatoes
  • 50 grams, 1.8 oz or ¼ cup of low-fat cream cheese
  • 500 grams or 17 oz of gnocchi (from the refrigerated section)
  • 100 grams, 3.5 oz or 1 cup of fat reduced gratin cheese
gnocchi bake
healthy gnocchi bake Lasagna style with tucked away veggies

Quick And Easy Gnocchi Bolognese Casserole – Hers’s How It’s Done

For this gnocchi bake you can first peel and finely dice the onions and garlic cloves. Then heat the olive oil in a large (oven-proof or cast iron) pan and fry them over medium-high heat until they become translucent. Then add the ground beef and fry it until it slowly becomes crumbly. Meanwhile, you can already clean your mushrooms and grind them in a food processor to a mince-like texture. If your food processor isn’t the biggest like mine, it’s best to just add in a few mushrooms at a time so they all get chopped up well and then repeat the process until all mushrooms are chopped.

Once the ground beef is well browned, you can add the mushrooms and sauté them for a minute or two. Meanwhile, you can wash the tomatoes, cut them in half and add them to the pan as well. Sauté for another three to four minutes before seasoning well with salt and pepper and adding the strained tomatoes and cream cheese. Stir everything well and then add the gnocchi and fold them well into the sauce.

If you use an ovenproof (cast iron) pan or a deep cast iron pot, you can spread the cheese directly on the top of your gnocchi lasagna and then put it in the oven for 20 minutes at 400°F / 200°C. If not, just put it in a casserole dish before sprinkling it with the cheese and putting it in the oven.

Tasty, Cheesy Gnocchi Bake Served With Some Green Salad

The best way to serve this gnocchi bake is with a nice green salad on the side. I prefer to use dark leaves of lettuce such as spinach, lamb’s lettuce, chard, or arugula for my salad. This is because these contain the most amount of nutrients. In addition, I’m rather sparing with the oil and always stretch my dressing with some water. But to avoid a boring taste, I add Dijon mustard, balsamic vinegar, and a bit of honey. If you ever want me to do a recipe on that, feel free to write it in the comments.

I hope you like this simple gnocchi bake Lasagna style recipe and give it a try. If so, I would be very interested to know if you, your significant other, your family or friends have tasted or discovered the mushrooms in it. 😀

And if you have any questions or suggestions about the gnocchi lasagna, feel free to drop them in the comments, or send me a massage via email or Instagram (@julesbalancedrecipes). Also, I’d appreciate your comment and rating on this recipe if you’ve tried it. It’s easy to do via the comments section below this post.

Have fun trying it out and bon appétit,
Jules

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easy gnocci bake recipe lasagna style

Gnocchi Bake Lasagna Style

Julia Schmitt
Simple Bolognese casserole with gnocchi and tucked away mushrooms. Served with some salad on the side it's a well balanced, family-friendly meal
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 466 kcal

Equipment

  • big cast iron pan or pot – alternatively, a deep, large skillet and a casserole dish
  • food processor

Ingredients
  

  • 1 onion
  • 1 clove of garlic
  • 1,5 tsp olive oil
  • 400 g 95% lean ground beef 14 oz
  • 400 g mushrooms 14 oz
  • 200 g cherry tomatoes 7 oz
  • salt, pepper
  • 300 to 400 g strained tomatoes 11 to 14 oz or 1½ to 1⅔ cups
  • 50 g low-fat cream cheese 1.8 oz or ¼ cup
  • 500 g fresh gnocchi 17 oz (from the refrigerated section)
  • 100 g fat reduced grated cheese 3.5 oz or 1 cup

Instructions
 

Prepare Bolognese Sauce

  • Preheat oven to 400°F/ 200°C. Peel and finely dice onions and garlic. Heat oil in pan and sauté them until translucent. Add ground beef and fry until crumbly.
  • Meanwhile, clean mushrooms and finely chop them in a food processor so that the shape resembles browned minced meat, add to the meat as soon as it has a crumbly consistency. Wash and halve the tomatoes and add them to the pan too, season with salt and pepper and sauté for three to four minutes. Reduce heat, add strained tomatoes and cream cheese, stir well. Add the gnocchi to the sauce.

Bake Gnocci Lasagna

  • Sprinkle cheese on top and place skillet in the oven for 20 minutes. If not using a cast iron or oven-proof pan, transfer gnocchi lasagna to an oven-proof baking dish first.
  • Serve gnocchi bake with a mixed or green salad on the side.

Notes

nutritional values per serving:
  • calories: 466 kcal
  • fat: 13,9 g
  • carbohydrates: 47,2 g
  • protein: 38,9 g
Keyword casserole, family recipes, ground beef, noodle casserole, pasta bake, wild mushrooms

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