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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
