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Polenta gnocchi pie
Polenta gnocchi pie...the cutest and yummiest way to mix up your family meals! Filled with veggies and gluten free, it's the perfect family friendly meal. #kidsfood #familyfood #veggiesmuggling #hiddenveggies #healthyfamilymeals
5
from 1 vote
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Course:
dinner
Cuisine:
Modern Australian
Prep Time:
10
minutes
minutes
Cook Time:
50
minutes
minutes
Total Time:
1
hour
hour
Servings:
6
serves
Calories:
602
kcal
Author:
Kylie
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Ingredients
Meat sauce
▢
3
tbsps
olive oil
▢
1
brown onion
diced
▢
500
grams
beef mince
▢
1 400
gram
tin tomato pulp
crushed tomatoes
▢
400
mls passata
▢
1
zucchini
diced
▢
1
carrot
peeled and diced
Polenta Gnocchi
▢
3
cups
milk
▢
75
mls olive oil
▢
1.5
cups
polenta
▢
½
cup
grated parmesan
Topping:
▢
½
cup
parmesan cheese
Instructions
Preheat the oven to 180 degrees.
Start by making the polenta gnocchi.
In a medium saucepan bring the milk and oil to just before the boil.
Add the polenta and stir for 4 minutes or until thick. Stir in the parmesan.
Immediately spread on a lined baking tray and refrigerate for 20 minutes.
In a large saucepan, add the olive oil, then fry the diced onion until soft.
Add the beef mince and brown.
Add the tin of tomatoes and cook for 5 minutes.
Add the passata and veggies and cook 5 minutes more. (cook for an extra 10 minutes if you want the veggies soft, or if you want to puree).
Remove from the heat and pour into an oven proof baking dish (mine was 23cms by 30cms).
grab the polenta from the fridge (it should be set) and cut into small pieces, either squares, rectangles, or get fancy and use a cutter.
Overlap the gnocchi all over the top of the mince mixture.
Sprinkle with parmesan cheese and bake for 30 minutes.
Nutritional Information
Serving:
1
bowl
|
Calories:
602
kcal
|
Carbohydrates:
21
g
|
Protein:
34
g
|
Fat:
43
g
|
Saturated Fat:
14
g
|
Polyunsaturated Fat:
25
g
|
Trans Fat:
1
g
|
Cholesterol:
105
mg
|
Sodium:
672
mg
|
Fiber:
2
g
|
Sugar:
4
g
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@Kidgredients
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#kidgredients
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