Gnocchi Bolognese is a hearty and comforting Italian dish that pairs pillowy potato gnocchi with a rich, slow-cooked meat sauce. This dish combines the tender texture of gnocchi with the robust flavors of a traditional Bolognese, making it a perfect meal for family dinners or special occasions. With its satisfying layers of flavor, this recipe is a guaranteed crowd-pleaser!
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For the Bolognese Sauce
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 medium carrots, finely chopped
- 2 celery stalks, finely chopped
- 3 cloves garlic, minced
- 1 lb (450 g) ground beef or a mix of beef and pork
- 1/2 cup (120 ml) dry red wine
- 1 can (14 oz / 400 g) crushed tomatoes
- 2 tbsp tomato paste
- 1/2 cup (120 ml) beef or chicken broth
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp red pepper flakes (optional, for a bit of spice)
- Salt and black pepper to taste
For the Gnocchi
- 1 lb (450 g) store-bought or homemade gnocchi
For Garnish
- 1/4 cup (25 g) grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
Directions
Step 1: Make the Bolognese Sauce
- Heat olive oil in a large skillet or pot over medium heat. Add the onion, carrots, and celery, and sauté for 5-7 minutes until softened.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
- Deglaze the pan with red wine, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes until the wine reduces slightly.
- Stir in the crushed tomatoes, tomato paste, broth, oregano, basil, red pepper flakes, salt, and black pepper. Reduce the heat to low and let the sauce simmer for 30-40 minutes, stirring occasionally.
Step 2: Cook the Gnocchi
- Bring a large pot of salted water to a boil. Cook the gnocchi according to the package instructions until they float to the top, about 2-3 minutes. Drain and set aside.
Step 3: Combine Gnocchi and Sauce
- Add the cooked gnocchi to the Bolognese sauce and gently toss to coat them evenly. Let the gnocchi simmer in the sauce for 2-3 minutes to absorb the flavors.
Step 4: Serve
- Serve the Gnocchi Bolognese hot, topped with grated Parmesan cheese and a sprinkle of fresh parsley.
Notes
- Homemade gnocchi: If you prefer, you can make your own gnocchi for an authentic touch.
- Vegetable boost: Add finely chopped zucchini or mushrooms to the Bolognese sauce for extra nutrition.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or broth if needed.
Conclusion
Gnocchi Bolognese is a comforting and flavorful dish that brings together the best of Italian cuisine. With its hearty meat sauce and tender gnocchi, this recipe is perfect for impressing guests or treating your family to a restaurant-quality meal. Try it today and savor the delicious blend of textures and flavors!
Frequently Asked Questions
Can I make the Bolognese sauce ahead of time, and if so, how should I store it?
Yes, the Bolognese sauce can be made up to 2-3 days in advance. Allow the sauce to cool completely, then store it in an airtight container in the refrigerator. Reheat the sauce gently on the stovetop over low heat, adding a splash of water or broth if it becomes too thick. You can also freeze the sauce for up to 2 months; thaw it overnight in the refrigerator before reheating.
What are some good substitutions for ground beef in the Bolognese sauce?
You can substitute the ground beef with ground pork, ground turkey, or a combination of beef and pork for a different flavor profile. For a vegetarian option, use plant-based ground “meat” or a mixture of finely chopped mushrooms and lentils. If using ground turkey, you might want to add a tablespoon of olive oil to the pan to prevent it from drying out. When using plant-based alternatives, ensure you season it well as it may require more seasoning.
How can I tell when the Bolognese sauce is perfectly cooked?
The Bolognese sauce is ready when it has thickened slightly and the flavors have melded together. Visually, the sauce should have reduced by about a quarter to a third of its original volume. You’ll notice the sauce clinging to the spoon, and the aroma will be rich and savory. The cooking time should be between 30-40 minutes on low heat.
Can I double or triple this Gnocchi Bolognese recipe to serve a larger crowd?
Yes, you can easily double or triple this recipe. When doubling, use a larger pot or skillet to cook the sauce and gnocchi. You may need to increase the simmering time for the Bolognese sauce by about 10-15 minutes to allow the flavors to fully develop. Ensure your pot is large enough to hold the increased volume of sauce and gnocchi.
What are the nutritional benefits of this Gnocchi Bolognese recipe?
This dish provides a good source of protein from the ground beef (or your chosen protein) and carbohydrates from the gnocchi. The Bolognese sauce includes vegetables like onions, carrots, and celery, providing vitamins and fiber. The addition of crushed tomatoes contributes lycopene, an antioxidant. For added nutrients, consider adding finely chopped zucchini or mushrooms to the sauce.
Gnocchi Bolognese
This homemade Gnocchi Bolognese features tender potato pasta with a rich and hearty meat sauce, perfect for a cozy dinner.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 pound ground beef
- 1 cup onion, chopped yellow or white
- 2 cloves garlic, minced
- 28 ounce crushed tomatoes canned
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 pound gnocchi store-bought or homemade
Instructions
Preparation Steps
- In a large skillet, cook the ground beef over medium heat until browned.
- Add the chopped onion and minced garlic to the pan, and sauté until the onion is translucent.
- Stir in the crushed tomatoes, dried oregano, salt, and pepper. Simmer for 30 minutes.
- Meanwhile, cook the gnocchi according to package instructions. Drain.
- Combine the cooked gnocchi with the Bolognese sauce and serve hot.
Notes
For a vegetarian version, substitute the ground beef with mushrooms
