Description
A comforting and hearty Gnocchi Bolognese recipe featuring tender gnocchi tossed in a rich, slow-simmered Bolognese sauce made from ground beef, fresh vegetables, herbs, and crushed tomatoes. This Italian classic combines robust flavors perfect for a satisfying family dinner.
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 the olive oil in a large, deep pan or Dutch oven over medium heat. Add the finely diced onion, carrot, and celery. Cook these vegetables for 8–10 minutes until they become softened and fragrant.
- Add Garlic: Stir in the finely chopped garlic and cook for an additional 1 minute to release its aroma without burning.
- Cook Beef: Add the lean ground beef to the pan, breaking it up with a spoon. Cook for 5–6 minutes until browned evenly and no longer pink.
- Add Broth & Tomato Paste: Pour in the vegetable broth and allow it to cook for 1–2 minutes, helping to deglaze the pan. Stir in the tomato paste along with fresh thyme, rosemary, and optionally red chili flakes for heat.
- Add Tomatoes & Stock: Incorporate the crushed tomatoes, beef stock, and bay leaves into the mixture. Bring the sauce to a simmer, then reduce the heat and cook uncovered for 30 minutes, stirring occasionally to prevent sticking.
- 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, usually until they float to the surface, indicating they are done.
- Drain the Gnocchi: Drain the cooked gnocchi, reserving a small amount of the cooking water to adjust sauce consistency if needed.
- Combine & Serve: Add the cooked gnocchi to the Bolognese sauce, tossing gently to evenly coat the gnocchi. If the sauce is too thick, add a bit of the reserved gnocchi water to loosen it.
- Add Toppings: Stir in grated Parmesan and chopped fresh basil into the gnocchi and sauce mixture. Adjust seasoning by adding salt and freshly ground black pepper to taste.
- Serve: Serve the dish hot, optionally garnished with extra Parmesan and basil for added flavor and aroma.
Notes
- For a spicier kick, increase the red chili flakes or add freshly ground black pepper.
- Use fresh gnocchi for best texture, but frozen gnocchi work well too—just adjust cooking time accordingly.
- If you prefer a richer sauce, substitute the vegetable broth with more beef stock.
- Vegetarian option: Replace ground beef with plant-based meat substitutes and use vegetable broth throughout.
- To make ahead, prepare the Bolognese sauce in advance and reheat gently before adding freshly cooked gnocchi.
