Cheesy Cauliflower Gnocchi Bolognese Bake
By: Sammi Haber Brondo | NYC Dietitian
This meal has everything you could ever want in a meal: cheese, cauliflower gnocchi, a hearty sauce… and did I say melted cheese?! You’re gonna love this surprisingly healthy recipe!
I spent my first trimester of pregnancy pretty sick. Actually, I was sick until about 17 weeks, which was well into my second trimester. Just the usual nausea, heartburn, vomiting, etc. - could be worse, but it definitely wasn’t fun.
So, I was so excited around 17 weeks when I finally felt better! And then, around 21 weeks, the extreme heartburn came on. Heartburn so bad that it made me vomit. I mean, what the heck?! I thought I would be in the clear at that point.
Now, at nearly 27 weeks, the heartburn is well.. still there. But, it’s significantly less unmanageable. Luckily, my OBGYN prescribed me antacids that have been a game changer (I promise, this has to do with the recipe… bear with me). And, I’ve learned a few personal triggers that I have to avoid at night: no big meals, and definitely nothing with tomatoes in it.
All of this to say: this meal is made with any jar of tomato sauce and I ATE IT ANYWAY. It’s that good. Worth the heartburn? 100%.
The best part about this meal - aside from how insanely delicious it is - is how customizable it is. As is, this Bolognese Bake is made with beef and cheese, but, you can easily make it with different proteins, vegetarian, or even vegan. Read on to learn the substitutions I recommend!
TOP TIPS
Carrots and mushrooms: almost any veggie will work here - just make sure to chop them super finely. Some others I’d recommend are onion, bell pepper or celery.
Ground beef: I used 93% lean ground beef because I like it best. If you like a leaner or fattier beef, go for it. If you don’t want to use beef, this recipe will also work well with ground chicken or turkey (1:1 swap). To make this recipe vegetarian, swap the beef for crumbled tofu or tempeh.
Tomato sauce: I used a tomato basil sauce because it’s delicious. Any tomato sauce will work here, but if you use a plain or unflavored tomato sauce, make sure to add some herbs and/or more salt and pepper.
Cauliflower gnocchi: this stuff is delicious and I’ve been craving it lately, which is why I used it. But, any gnocchi or regular pasta will work! I recommend using smaller shapes - like elbow pasta or even rigatoni vs. spaghetti or linguini. With pasta, fully cook the pasta first in boiling water (instead of placing in the oven) and then follow the rest of the directions as written.
Parmesan and ricotta cheese: IMO, the parmesan is non-negotiable. If you’re not a fan of ricotta, try another cheese, like mozzarella on top. To make this recipe vegan, swap the part and ricotta for some nutritional yeast, or simply omit it all together.
Leftovers: store leftovers in an airtight container in the fridge. To reheat, I recommend placing the meal in a pan and broiling in the oven until it’s warm and crispy on top. Microwaving may give you a mushy final product… and nobody wants that :).
DID YOU TRY THIS RECIPE? MENTION @VEGGIESANDCHOCOLATE OR TAG #VEGGIESANDCHOCOLATE I’D LOVE TO SEE YOUR CREATIONS!
Cheesy Cauliflower Gnocchi Bolognese Bake
Ingredients:
- 3 medium carrots
- 1/2 cup mushrooms, any type
- 1 tablespoon olive oil
- 1 lb. ground beef
- 1 24 oz. jar tomato sauce
- 2 bags Trader Joe’s cauliflower gnocchi
- 1/4 cup grated parmesan cheese
- 1/4 cup whole milk ricotta cheese
- Fresh basil, for garnish
- Salt
- Pepper
Instructions:
- Preheat oven to 425 F. Line a baking sheet with parchment paper.
- Peel carrots. Finely dice carrots and mushrooms.
- Add olive oil to a large pot over medium high heat. Add carrots and mushrooms and sauté for about 5-8 minutes, until soft.
- Add ground beef to the pot, using a wooden spoon to break it up into small pieces. Cook until beef is browned, stirring occasionally, about 5-8 minutes.
- Add tomato sauce to the pot and stir to combine. Add salt and pepper to taste. Turn heat down to low and let simmer for about 20 minutes, stirring occasionally.
- While bolognese sauce is simmering, place cauliflower gnocchi on the baking sheet, spreading out into an even layer. Place in the oven for 20 minutes, shaking the pan once halfway through.
- Once gnocchi is done cooking and the sauce has thickened, add gnocchi to the pot with the sauce and stir to combine. Pour mixture into a large, oven safe pan.
- Sprinkle grated parmesan cheese over the mixture. Add small dollops of ricotta cheese on top.
- Turn oven on broil and place pan in the oven. Broil for about 5 minutes, or until the cheese on top has browned slightly and the top is crispy.
- Garnish with chopped basil and serve immediately. Store leftovers in an airtight container in the fridge for 3-4 days.
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NYC dietitian: Sammi Haber Brondo | Veggies and Chocolate