Hearty, cozy, and weeknight-friendly.
Early in our dating days, Justin made this Gnocchi Bolognese recipe for me. And let’s just say it was love at first bite! (You can find all of Justin’s recipes here!)
He has a knack for creating delicious meals from simple ingredients, and this dish is no exception. Plus, it’s super convenient since there’s no need to boil the gnocchi separately. Everything cooks together in one pot for a quick weeknight meal!
A few key tricks elevate this dish to restaurant-quality status: get a good sear on those pillowy, store-bought gnocchi, let the red pepper flakes simmer in the oil to unlock their flavor, and use the perfect beef-to-tomato ratio for a rich, balanced sauce.
You can find this recipe in the Weeknight Winners dinner cookbook!
Why You’ll Love This Recipe
- Simple Process: No need to boil the gnocchi separately—everything cooks together, making cleanup a breeze.
- Restaurant-Quality Flavor: Simple techniques like searing the gnocchi and simmering spices elevate this dish to the next level.
- Quick and Easy: Ready in about 40 minutes, it’s perfect for busy weeknights.
- Crowd-Pleasing Comfort Food: With its rich, savory sauce and tender gnocchi, it’s sure to become a family favorite.
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Parmesan cheese. While optional, I think this sharp cheese beautifully complements the savory sauce.
- Beef. Make sure you grab an 85/15 blend or else it won’t release enough fat to sear the gnocchi. While you can use 90/10, you will need to add extra oil. If preferred, you can opt for Italian sausage, but that will affect the flavor.
- Gnocchi. A store-bought potato gnocchi works great. You can also use cauliflower gnocchi, gluten-free gnocchi, or whip up your own homemade gnocchi.
- Tomatoes and tomato paste. San Marzano tomatoes have the most flavor. If you can’t find those, opt for regular cherry or grape tomatoes. Avoid other larger tomatoes as they’ll have too much liquid and seeds. A little tomato paste also helps to thicken up the sauce.
- Seasonings. A mix of dried oregano, salt, pepper, and red pepper flakes is all you’ll need!
- Shallot. This smaller, sweet relative of the onion adds the right balance to this dish.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Brown the beef and sear the gnocchi.
Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook for 7–8 minutes, letting it sit undisturbed at the end to brown evenly. Transfer to a plate and scrape up any browned bits.
Add the gnocchi to the same skillet with 2 tablespoons of beef fat (or oil). Cook 5–6 minutes until lightly seared, then add 2–3 tablespoons of water and cook 1–2 minutes more until tender. Turn off the heat and let it rest.
Make the sauce.
Heat the remaining oil in a heavy-bottomed pot over low heat. Add the red pepper flakes and cook 2–3 minutes, then stir in the shallot and sauté 2–3 minutes more.
Add the tomato paste and 2 tablespoons water, stirring until the paste darkens slightly. Gradually stir in the remaining water, then add the tomatoes and cook 5–6 minutes, smashing them as they soften. Stir in the garlic, oregano, salt, and pepper, and cook 1–2 minutes more.
Bring it all together and serve.
Stir the crumbled beef and cooked gnocchi into the tomato sauce. Serve it up with some Parmesan cheese and fresh parsley.
FAQs
Yes, the Bolognese sauce can be made up to 2 days ahead and stored in the fridge. Reheat it on the stovetop and toss with freshly seared gnocchi before serving.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of broth or water if needed to loosen the sauce.
Yes! Swap the beef for plant-based ground meat or lentils, and use vegetable broth instead of beef broth.
Store-bought shelf-stable, refrigerated, or frozen gnocchi all work great. Homemade gnocchi also works well, just make sure it’s firm enough to hold up to searing and the sauce.
Make sure your skillet is hot and don’t overcrowd it. Let the gnocchi cook undisturbed for a few minutes on each side to develop a golden, crispy exterior.
What to serve with it?
When you serve up this irresistible dish, add one of these sides for a tasty and well-rounded meal.
Gnocchi is perfect with a salad, like this Lemon Arugula Salad or Massaged Kale Salad.
Go green with Steamed Broccoli, Roasted Asparagus, or Air Fryer Green Beans.
Or, choose another veggie like Instant Pot Glazed Carrots or Italian Oven-Roasted Vegetables.
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Gnocchi Bolognese Recipe
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Ingredients
- 3-4 tablespoons olive oil divided
- 1 pound 85/15 ground beef
- 1 pound potato gnocchi
- 1 cup water divided
- 1 teaspoon red pepper flakes
- 1 shallot finely chopped
- 3 tablespoons tomato paste
- 1 pint cherry tomatoes
- 4 cloves garlic finely minced
- ¾ teaspoon oregano dried
- 1 teaspoon salt to taste
- ¼ teaspoon black pepper
- Parmesan cheese grated, optional
- Fresh flat-leaf parsley finely chopped, optional
Instructions
- Add the ground beef to a large nonstick skillet over medium heat. Cook, breaking apart, for about 7-8 minutes. Then, cook undisturbed for 2-4 more minutes, or until the meat is browned and slightly crispy. Transfer the beef to a clean plate and set aside.1 pound 85/15 ground beef
- Add 1 tablespoon of olive oil at a time to the leftover grease in the pan until there is enough oil to coat the bottom of the skillet. (You should only need about 1-2 tablespoons.) Add the gnocchi in a single layer and cook undisturbed for 5-6 minutes, or until lightly golden. Flip, add 2-3 tablespoons of the water, and continue cooking for an additional 2-3 minutes, or until tender. Turn off the heat and let the gnocchi rest in the skillet.1 pound potato gnocchi
- Meanwhile, in a separate pot or skillet over medium-low heat, add the remaining 2 tablespoons of olive oil and the red pepper flakes. Cook for 1 minute, or until the flakes begin to release their color into the oil, stirring occasionally. Increase the heat to medium and add the diced shallot. Cook until the shallot is translucent, about 2 minutes.1 teaspoon red pepper flakes, 1 shallot
- Stir in the tomato paste along with ¼ cup of the water. Cook over medium heat for 1-2 minutes, or until the paste is no longer bright red. Add in the remaining water, a few tablespoons at a time, mixing well after each addition.3 tablespoons tomato paste
- Stir the tomatoes into the sauce and cook for 5-6 minutes, or until they become tender. Once soft, smash the tomatoes with the back of a spatula or spoon until they burst. Add the garlic, oregano, salt, and black pepper and continue simmering for 5 minutes.1 pint cherry tomatoes, ¾ teaspoon oregano, 4 cloves garlic, 1 teaspoon salt, ¼ teaspoon black pepper
- Mix the crumbled beef and seared gnocchi into the sauce. Serve with Parmesan cheese and parsley, if desired.Parmesan cheese, Fresh flat-leaf parsley
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Notes
- Gnocchi: Store-bought shelf-stable, refrigerated, or frozen gnocchi all work great. Homemade gnocchi also works well, just make sure it’s firm enough to hold up to searing and the sauce. Gluten-free or even cauliflower gnocchi may also be used.
- Ground beef: A fattier cut works best to make a rich sauce. Ground turkey may also be used, if desired.
- Prep-Ahead: Make the Bolognese sauce up to 2 days ahead and store in the fridge. Reheat it on the stovetop and toss with freshly seared gnocchi before serving.
- Storage:Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of broth or water if needed to loosen the sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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