Description
A hearty and comforting Gnocchi Bolognese recipe featuring tender gnocchi tossed in a rich, homemade meat sauce simmered with tomatoes, herbs, and spices. Perfect for a family dinner, this dish combines classic Italian flavors with a satisfying texture.
Ingredients
Scale
For the Bolognese Sauce:
- 1 tbsp olive oil
- 1 medium onion, finely diced
- 1 medium carrot, finely diced
- 2 celery stalks, finely diced
- 2 large garlic cloves, finely chopped
- 1 lb (500 g) lean ground beef
- ½ cup (100 ml) vegetable broth (or chicken broth)
- 2 tbsp tomato paste
- 1 tbsp fresh thyme, finely chopped
- 1 tbsp fresh rosemary, finely chopped
- ¼ tsp red chili flakes (optional)
- 2 cans (14 oz / 400 g each) crushed tomatoes
- 1 cup (250 ml) beef stock
- 2 bay leaves
For the Gnocchi:
- 1 ½ lb (900 g) gnocchi
For the Topping:
- â…“ cup (30 g) grated Parmesan
- 6–8 fresh basil leaves, roughly chopped
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the Sauce: Heat olive oil in a large, deep pan or Dutch oven over medium heat. Add diced onion, carrot, and celery, and cook for 8–10 minutes until softened and translucent, creating a flavorful base.
- Add Garlic: Stir in the finely chopped garlic and cook for 1 minute, allowing its aroma to infuse the vegetables.
- Cook Beef: Add the lean ground beef to the pan, breaking it up with a spoon. Cook for 5–6 minutes until the meat is thoroughly browned and no longer pink.
- Add Broth & Tomato Paste: Pour in the vegetable broth and cook for 1–2 minutes to deglaze the pan. Stir in the tomato paste along with fresh thyme, rosemary, and red chili flakes if using, mixing well to distribute flavors.
- Add Tomatoes & Stock: Add the crushed tomatoes, beef stock, and bay leaves. Bring the mixture to a gentle simmer, then reduce the heat and let it cook uncovered for 30 minutes, stirring occasionally to prevent sticking and deepen the sauce flavor.
- Cook the Gnocchi: While the sauce simmers, bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions, typically until they float to the surface, indicating they’re done.
- Drain Gnocchi: Drain the cooked gnocchi in a colander, reserving a small amount of the cooking water for adjusting sauce consistency if needed.
- Combine & Serve: Add the cooked gnocchi directly into the Bolognese sauce and toss gently to combine. If the sauce is too thick, add a bit of the reserved gnocchi water to loosen it to your desired consistency.
- Add Toppings: Stir in the grated Parmesan cheese and chopped fresh basil to the sauce and gnocchi mixture. Taste and adjust seasoning with salt and freshly ground black pepper as needed.
- Serve: Serve the Gnocchi Bolognese hot, garnished with additional Parmesan and basil leaves if desired, for an extra burst of flavor and presentation.
Notes
- Use fresh herbs for a more vibrant and aromatic sauce.
- If you prefer a spicier dish, increase the amount of red chili flakes.
- Reserve some gnocchi cooking water to adjust sauce consistency as gnocchi absorbs sauce quickly.
- For a richer sauce, you can substitute ground beef with a mix of ground pork and beef.
- Leftover Bolognese sauce can be stored in the fridge for up to 3 days or frozen for up to 2 months.
