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Gnocchi Bolognese Recipe

ByMadison
Jump to Recipe· 4.9 from 43 reviews

There’s something utterly comforting about saucy, tender gnocchi bathed in a rich meat sauce—and that’s exactly why I’m so excited to share this Gnocchi Bolognese Recipe with you. It’s a classic Italian-inspired dish but with a cozy twist that’ll have you coming back to it again and again. Whether you’re craving a hearty weeknight dinner or something to impress friends, this recipe hits all the right notes: layers of flavor, satisfying textures, and comforting warmth. Stick with me, and I’ll walk you through every step to make sure your gnocchi Bolognese turns out absolutely fan-freaking-tastic.

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Why This Recipe Works

  • Balanced flavors: The blend of fresh herbs, tomato paste, and red wine provides depth without overpowering the delicate gnocchi.
  • Textural harmony: Soft, pillowy gnocchi pair beautifully with the rich, meaty sauce for a satisfying mouthfeel.
  • Simple yet impressive: You don’t need tons of fancy ingredients or complicated steps to get restaurant-worthy results.
  • Comfort food vibe: This dish feels indulgent but is still approachable and perfect for sharing with loved ones.
Gnocchi Bolognese, Italian Gnocchi with Meat Sauce, Comforting Gnocchi Recipes, Homemade Gnocchi Bolognese, Hearty Italian Gnocchi Dinner - The image shows a blue pot filled with a rich brown meat sauce mixed with soft, yellow-orange gnocchi. The top layer is scattered with pieces of fresh green herbs, adding a bright contrast to the warm colors of the sauce and gnocchi. The pot's handle is visible on the right side, resting on a white marbled surface. The texture of the gnocchi looks smooth and tender, while the meat sauce appears thick and hearty, covering all pieces evenly. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

This Gnocchi Bolognese Recipe leans on simple, quality ingredients that play off each other perfectly. From my experience, fresh herbs really elevate the sauce’s aroma, while the red wine adds a subtle richness that balances the acidity of the tomatoes. It’s all about layering flavors.

Gnocchi Bolognese, Italian Gnocchi with Meat Sauce, Comforting Gnocchi Recipes, Homemade Gnocchi Bolognese, Hearty Italian Gnocchi Dinner - Flat lay of a small pool of golden olive oil in a simple white ceramic bowl, a medium yellow onion finely diced forming a neat pile, a medium orange carrot finely diced in a small mound, two fresh celery stalks cut into small pieces arranged in a neat cluster, two large whole garlic cloves unpeeled and clean, a small heap of raw lean ground beef shaped naturally, a small white bowl filled with deep red dry red wine, a small dollop of vibrant red tomato paste on a white plate, a few sprigs of fresh green thyme finely chopped, a sprig of fresh rosemary finely chopped, a small pinch of red chili flakes scattered delicately, two bright red ripe crushed tomatoes showing natural texture in a white bowl, a small white bowl filled with rich brown beef stock, two dried bay leaves whole and unblemished, a pile of light, pillowy potato gnocchi, a small heap of finely grated pale yellow Parmesan cheese, and several bright green fresh basil leaves roughly arranged—all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Olive oil: Use a good-quality extra virgin for sautéing; it adds a fruity base note.
  • Onion, carrot, celery: The classic soffritto trio—this flavor foundation is what makes the sauce taste homemade and full-bodied.
  • Garlic: Essential for that savory punch but don’t let it burn, or it’ll get bitter.
  • Lean ground beef: I prefer lean to avoid excess grease, which keeps the sauce rich but not oily.
  • Dry red wine: Don’t skip this! It helps tenderize the meat and adds complexity—choose something you’d enjoy drinking.
  • Tomato paste: Intensifies the tomato flavor and gives the sauce body and color.
  • Fresh thyme and rosemary: Aromatic herbs that brighten and deepen the taste.
  • Red chili flakes: Just a hint for warmth, nothing too fiery to overpower.
  • Crushed tomatoes: The heart of the sauce—bursting with natural sweetness and acidity.
  • Beef stock: Adds savory richness and helps develop that signature Bolognese depth.
  • Bay leaves: Slow-cooked flavor boosters that subtly perfume the sauce.
  • Gnocchi: I prefer fresh if available, but quality store-bought works great too—soft, pillowy, and perfect to soak up the sauce.
  • Parmesan: Nutty, salty, and essential for finishing the dish with a great savory kick.
  • Fresh basil leaves: Added at the end, basil brings a sweet herbal freshness that’s just irresistible.
  • Salt and pepper: To taste — trust me, don’t skimp on seasoning at the end!
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

While I usually stick fairly close to the original recipe, I love showing you how easy it is to adapt the gnocchi Bolognese to what’s in your kitchen or your flavor profile. Don’t be afraid to experiment—you’ll find your own favorite spin faster than you think.

  • Variation: I sometimes swap ground turkey for beef for a leaner option; the sauce still tastes rich thanks to the wine and herbs.
  • Vegetarian twist: Replace meat with finely chopped mushrooms or lentils—just as comforting and hearty.
  • Heat level: Adjust the chili flakes to suit your spice tolerance—some days I add a pinch more for that gentle kick.
  • Herb swaps: Don’t have fresh rosemary? Try sage or oregano—they add a lovely earthy touch.

Step-by-Step: How I Make Gnocchi Bolognese Recipe

Step 1: Build Your Flavor Base

Start by heating olive oil in a sturdy, deep pan or Dutch oven—this is key for even cooking later. Toss in your finely diced onion, carrot, and celery. Be patient here: I like to cook these for about 8 to 10 minutes over medium heat until soft and slightly golden. This slow softening unlocks their sweetness, which balances the acidity in the sauce beautifully. Don’t rush or crank the heat too high, or you risk browning instead of gently cooking—remember, this is flavor-building time.

Step 2: Brown the Meat and Add Depth

Add the chopped garlic, cooking just until fragrant—about a minute is enough. Then add your lean ground beef in one go, breaking it up with your wooden spoon or spatula. Brown it well for 5–6 minutes. I always keep the heat moderate so the meat gets that nice caramelization without steaming. Once browned, pour in the red wine and let it bubble away for a couple of minutes to burn off the alcohol. That wine step is a game-changer—it adds a subtle complexity you won’t want to skip.

Step 3: Layer in Herbs and Tomatoes

Now stir in the tomato paste, fresh thyme, rosemary, and a pinch of chili flakes to wake up the sauce. The tomato paste will thicken things and concentrate the flavors. Pour in the crushed tomatoes and beef stock, then toss in bay leaves. Bring the sauce to a boil before lowering it to a gentle simmer. Let it simmer uncovered for about 15 minutes, stirring occasionally so it doesn’t stick. You want it to thicken, take a rich color, and for those flavors to meld beautifully.

Step 4: Cook and Combine the Gnocchi

While your sauce is simmering, bring a large pot of salted water to a boil. Add your gnocchi and cook according to the package—usually just a few minutes until they float. Once cooked, drain them but reserve a little pasta water. This helps the sauce cling to the gnocchi later if needed. Return the gnocchi to the pan with the sauce, toss gently, then stir in fresh basil and grated Parmesan. Season with salt and freshly ground pepper to taste. Serve immediately with extra Parmesan on top.

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Pro Tips for Making Gnocchi Bolognese Recipe

  • Soffritto patience: Don’t rush the onion, carrot, and celery step; it’s the secret behind a deep, authentic sauce flavor.
  • Wine quality matters: Since the wine reduces but remains impactful, choose one you’d happily drink.
  • Avoid over-stirring gnocchi: Gentle tossing keeps them intact and pillowy instead of mushy.
  • Fresh herbs last minute: Add basil just before serving for that vibrant aroma and color.

How to Serve Gnocchi Bolognese Recipe

Gnocchi Bolognese, Italian Gnocchi with Meat Sauce, Comforting Gnocchi Recipes, Homemade Gnocchi Bolognese, Hearty Italian Gnocchi Dinner - A white bowl filled with a rich, chunky dish made of two layers: the base layer is soft, yellow gnocchi with a smooth texture, and the top layer is a thick, reddish-brown meat sauce with small bits of meat and tomato sauce mixed evenly, both layers covered with bits of grated white cheese and small green herb pieces scattered on top. The bowl is placed on a white marbled surface next to a red cloth with a pattern, a piece of pale yellow cheese block, and scattered green leaves. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m a sucker for fresh, simple garnishes. For this gnocchi Bolognese, I like sprinkling extra freshly grated Parmesan on top for that cheesy goodness melting into every bite. A few torn basil leaves not only add color but also a fragrant finish. Sometimes, I drizzle just a touch of good olive oil over the dish for richness and shine—makes it feel a little extra special.

Side Dishes

Sides for this recipe should balance and complement the hearty sauce. Simple roasted veggies like asparagus or green beans with a squeeze of lemon brighten the plate. Garlic bread or a warm crusty loaf is perfect for mopping up any leftover sauce—trust me, you’ll want to do that. A crisp green salad with a tangy vinaigrette also pairs beautifully to cut through the richness.

Creative Ways to Present

For special dinners, I like serving portions of gnocchi Bolognese in shallow bowls with an artful swirl of sauce and a basil leaf on top. Sometimes I set the table with rustic touches—linen napkins, wooden boards, little jars of Parmesan—that warm ambiance goes perfectly with this dish’s cozy vibe. If you’re feeling fancy, add a sprinkle of toasted pine nuts for an unexpected crunch.

Make Ahead and Storage

Storing Leftovers

I usually store leftover gnocchi Bolognese in an airtight container in the fridge, and it keeps well for up to 3 days. To avoid the gnocchi sticking together, I give it a quick toss with a little olive oil before refrigerating. It reheats nicely, and the flavors actually develop even more the next day.

Freezing

Freezing cooked gnocchi with sauce can make the texture a little softer after thawing, but if you’re careful, it still tastes great. I recommend freezing the sauce separately from the gnocchi when you can. Freeze the sauce in a sealed container for up to 3 months, then cook fresh gnocchi or reheat frozen gnocchi and mix just before serving for best texture.

Reheating

When reheating, I gently warm the sauce in a saucepan over low heat, stirring often to prevent scorching. Then I add the gnocchi towards the end, warming just until heated through—this helps the gnocchi maintain their delicate texture. A splash of reserved pasta water or broth can help loosen up the sauce if it’s thickened too much in the fridge.

FAQs

  1. Can I use store-bought gnocchi for this Gnocchi Bolognese Recipe?

    Absolutely! While fresh gnocchi have a tender texture that’s wonderful, good-quality store-bought gnocchi work perfectly well and make this dish even quicker and easier—just cook according to package instructions before adding to the sauce.

  2. Is there a vegetarian version of this Gnocchi Bolognese Recipe?

    Yes! You can replace the ground beef with finely chopped mushrooms, lentils, or textured vegetable protein (TVP). These add hearty texture and absorb the flavors of the sauce beautifully, making a satisfying meatless version.

  3. Can I prepare the sauce ahead of time?

    Definitely. The Bolognese sauce actually tastes better the next day as the flavors have more time to meld. Store it separately from the gnocchi for best results, and reheat gently when ready to serve.

  4. What’s the best way to prevent gnocchi from sticking during cooking?

    Make sure you add enough water to your boiling pot and salt it well. Stir gently once or twice during cooking and drain as soon as gnocchi float to the surface, then toss with a tiny bit of olive oil to prevent sticking if you aren’t adding them directly to sauce.

  5. Can I use a slow cooker to make this Gnocchi Bolognese Recipe?

    Yes, you can. Brown the meat and cook the soffritto on the stovetop first, then transfer everything to a slow cooker with the remaining ingredients and let it cook on low for 4–6 hours. Add the gnocchi fresh just before serving to avoid them getting mushy.

Final Thoughts

I’ve made this Gnocchi Bolognese Recipe countless times, and every single time it brings that perfect cozy, comforting feeling I look for in homemade meals. It’s a dish that feels special but is surprisingly easy to pull off—perfect for both casual dinners and those times when you want to show off just a bit. I hope you’ll give it a try and enjoy it as much as I do; sharing food that warms the soul is the best part of cooking, don’t you think?

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Gnocchi Bolognese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 43 reviews
  • Author: Madison
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
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Description

This hearty Gnocchi Bolognese recipe features tender potato gnocchi smothered in a rich, flavorful homemade meat sauce made with lean ground beef, aromatic vegetables, herbs, and crushed tomatoes. A comforting Italian classic perfect for a satisfying dinner.

Ingredients

Meat Sauce

  • 1 tablespoon 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) dry red wine
  • 2 tablespoons tomato paste
  • 1 tablespoon fresh thyme, finely chopped
  • 1 tablespoon fresh rosemary, finely chopped
  • ¼ teaspoon red chili flakes
  • 2 cans (14 oz / 400 g each) crushed tomatoes
  • 1 cup (250 ml) beef stock
  • 2 bay leaves
  • Salt and freshly ground black pepper to taste

Gnocchi and Garnish

  • 1 ½ lb (900 g) gnocchi
  • ⅓ cup (30 g) grated Parmesan
  • 6-8 fresh basil leaves, roughly chopped
  • Extra grated Parmesan for serving (optional)

Instructions

  1. Prepare the vegetables: Heat the olive oil in a large, deep pan or Dutch oven over medium heat. Add the finely diced onion, carrot, and celery. Cook for 8-10 minutes until the vegetables have softened and become fragrant.
  2. Cook the garlic and beef: Add the chopped garlic to the pan and cook for another minute. Then add the lean ground beef, breaking it up with a spoon, and cook for 5-6 minutes until the meat is browned evenly.
  3. Deglaze with wine: Pour in the dry red wine and cook for 1-2 minutes until most of the alcohol has evaporated, stirring occasionally to release any browned bits from the pan.
  4. Add herbs and tomato paste: Stir in the tomato paste, fresh thyme, rosemary, and red chili flakes, mixing well to combine all the flavors evenly.
  5. Add tomatoes and simmer: Pour in the crushed tomatoes, beef stock, and add the bay leaves. Bring the sauce to a boil, then reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally until the sauce thickens.
  6. 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). Drain well.
  7. Combine gnocchi and sauce: Once the sauce has thickened, stir in the cooked gnocchi, grated Parmesan, and roughly chopped fresh basil leaves. Season the mixture with salt and freshly ground black pepper to taste.
  8. Serve: Serve the gnocchi bolognese immediately, garnished with extra grated Parmesan if desired for added richness and flavor.

Notes

  • Use fresh herbs like thyme and rosemary for the best flavor; dried herbs can be used but reduce quantities to 1 teaspoon each.
  • If you prefer a spicier sauce, increase the red chili flakes slightly.
  • You can substitute beef stock with vegetable stock for a lighter version.
  • Gnocchi can be homemade or store-bought for convenience; just follow package instructions for cooking.
  • To save time, prepare the sauce a day ahead and reheat gently before adding gnocchi.
  • Leftover gnocchi bolognese can be stored in the refrigerator up to 2 days and reheated on stovetop or microwave.

Nutrition

  • Serving Size: 1 serving
  • Calories: 550 kcal
  • Sugar: 8 g
  • Sodium: 600 mg
  • Fat: 22 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 60 g
  • Fiber: 6 g
  • Protein: 30 g
  • Cholesterol: 70 mg

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