One-pan pesto bolognese gnocchi bake

1 cup mozzarella in chunks

2 stalks celery finely diced

½ cup grated parmesan

300 g gnocchi

1 cup milk

1 tbsp soy sauce

3 tbsp basil pesto

1 can of crushed tomatoes

1 tbsp sugar

½ cup red wine

2 bay leaves

2 tbsp tomato paste

3 cloves garlic minced

500 g beef mince

2 carrots grated

1 onion finely diced

Step 1

Heat olive oil in a large oven-safe skillet over medium-high heat. when the oil is shimmering, add the onion, cooking until fragrant, about 5 minutes. add the garlic, vegetables and beef. cook until the beef is no longer pink. stir in the tomato paste and deglaze the pan with red wine. add the tomatoes, bay leaves, soy sauce and sugar and season with salt and pepper. bring to a boil then reduce to a gentle simmer and leave for at least half an hour.

Step 2

Preheat the oven to 200 degrees c.

Step 3

Add the gnocchi and milk to the pan and stir to combine. add spoonfuls of pesto, not stirring in too much. top with parmesan and mozzarella.

Step 4

Bake in the oven for about 10 minutes or until the cheese is fully melted and bubbling. top with fresh basil and serve with crusty bread.