Anolon Academy

Ian Curley’s Gnocchi Bolognese with spinach

Serves 4 people

This dish is by Ian Curley, one of Australia’s most awarded chefs. With an enduring 25-year tenure in Melbourne that has seen him at the helm of some of the city’s most iconic restaurants – including nine years at The Point Albert Park and more than a decade with the European Group – Ian’s food is much-loved for its accessible approach and simple philosophy… He cooks the food he loves to eat, across all cuisines.

Make sure to wash your hands before starting this recipe.


  • 600 g pre-cooked gnocchi
  • 100g picked English spinach
  • 200G Bolognese
  • Olsson salt flakes
  • Lemon
  • Cobram Estate extra virgin olive oil
  • Garlic breadcrumbs
  • Chunk of good Parmesan cheese .
  • White pepper corns in pepper mill
  • Method:

    1. Lightly pre heat a Anolon sauté pan and add the extra virgin olive oil and gnocchi and sauté until you get a golden brown colour  .
    2. As soon as you get the golden colour add the spinach and Bolognese sauce and toss around in the pan, then add a little salt and pepper to taste.

    To serve

    Pour the gnocchi evenly into 4 bowls , add on top a sprinkling of the garlic breadcrumbs (pangrattato) microplane the Fresh parmesan and finish with grating some lemon rind to add a little fresh taste …

    Ian used Anolon Authority cookware to make this dish.