Cheesy Gnocchi Bolognaise
1 tablespoon olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
750g lean beef mince
600ml bottle Italian tomato pasta sauce
625g packet fresh gnocchi
150g Tasmanian Heritage St Claire 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 (see note). 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.