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Gnocchi Bolognese Recipe

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4.2 from 3 reviews

This Gnocchi Bolognese recipe combines tender potato gnocchi with a rich and flavorful beef Bolognese sauce, enhanced by fresh tomatoes, garlic, and herbs. The gnocchi are first seared to a perfect golden crisp, then mixed with a slow-simmered sauce for a comforting Italian-inspired dish that can be ready in just 40 minutes.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Meat and Gnocchi

  • 1 pound 85/15 ground beef
  • 1 pound potato gnocchi

Vegetables and Aromatics

  • 1 shallot, finely chopped
  • 1 pint cherry tomatoes
  • 4 cloves garlic, finely minced

Oils and Liquids

  • 3-4 tablespoons olive oil (divided)
  • 1 cup water (divided)

Seasonings

  • 1 teaspoon red pepper flakes
  • 3 tablespoons tomato paste
  • ¾ teaspoon dried oregano
  • 1 teaspoon salt, to taste
  • ¼ teaspoon black pepper

Optional Garnishes

  • Grated Parmesan cheese
  • Fresh flat-leaf parsley, finely chopped

Instructions

  1. Brown the Beef: Heat a large nonstick skillet over medium heat and add the ground beef. Break the meat apart with a spatula, cooking for about 7-8 minutes until it starts to brown. Continue cooking without stirring for an additional 2-4 minutes until the beef is browned and slightly crispy. Transfer the beef to a clean plate and set aside.
  2. Sear the Gnocchi: In the same skillet with leftover beef grease, add 1 tablespoon of olive oil at a time until the bottom of the pan is coated (about 1-2 tablespoons total). Add the gnocchi in a single layer and cook undisturbed for 5-6 minutes until they turn lightly golden. Flip the gnocchi, add 2-3 tablespoons of water, and cook for another 2-3 minutes until tender. Turn off the heat and let the gnocchi rest in the pan.
  3. Heat Pepper and Shallot: In a separate pot or skillet over medium-low heat, add the remaining 2 tablespoons olive oil and red pepper flakes. Cook for about 1 minute, stirring occasionally, until the oil is infused with the pepper color. Increase heat to medium and add the finely chopped shallot, cooking until translucent, approximately 2 minutes.
  4. Add Tomato Paste: Stir in the tomato paste along with ¼ cup of the water. Cook over medium heat for 1-2 minutes until the paste darkens and is no longer bright red. Gradually add the remaining water in small increments, stirring well after each addition to create a smooth sauce.
  5. Add Tomatoes: Stir in the cherry tomatoes and cook for 5-6 minutes until they soften. Use the back of a spatula or spoon to press and burst the tomatoes, releasing their juices. Add the minced garlic, dried oregano, salt, and black pepper, then simmer the sauce for an additional 5 minutes to blend the flavors.
  6. Stir in Beef and Gnocchi: Add the browned beef and seared gnocchi to the tomato sauce, mixing gently but thoroughly to combine all elements. Serve hot, topped with grated Parmesan cheese and chopped fresh parsley if desired.

Notes

  • You can substitute ground turkey or chicken for ground beef for a lighter protein option.
  • If fresh cherry tomatoes are unavailable, canned diced tomatoes work well as a substitute.
  • For a spicier dish, increase the amount of red pepper flakes to taste.
  • Gnocchi can be bought pre-packaged or made fresh; just adjust searing time accordingly.
  • To keep the gnocchi crispy, avoid overcrowding the pan when searing.
  • Leftovers store well in the fridge for up to 3 days and reheat nicely on the stovetop or microwave.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://dishiary.com/gnocchi-bolognese-recipe/