Gnocchi Bolognese Recipe

Original Post: https://www.evolvingtable.com/gnocchi-bolognese/

A spatula stirs the gnocchi into the Bolognese sauce.

5 from 5 votes

Add this rich and flavor-packed Gnocchi Bolognese recipe to your 30-minute meals list because you're going to want to make it again and again! Store-bought gnocchi gets pan-seared and then tossed in a simple beef and tomato Bolognese sauce.

Prep Time10

Cook Time20

Total Time30

Servings: servings

Author: London Brazil

Ingredients

3 Tbsp. oil avocado or olive, divided
1 lb. ground beef 85/15 or 90/10
1 tsp. red pepper flakes
1 shallot finely chopped
3 Tbsp. tomato paste
½ cup water divided
1 pint cherry tomatoes San Marzano
¾ tsp. oregano dried
4 cloves garlic finely minced
1 tsp. salt to taste
¼ tsp. black pepper
1 lb. gnocchi store-bought
Parmesan cheese for serving
Parsley for serving

Instructions

Brown the Beef: Add 1 tablespoon of oil to a large non-stick skillet over medium heat. Once oil is hot, add ground beef and cook for 7-8 minutes, crumbling the meat as you do. Let the meat cook, undisturbed, for the last couple of minutes so some of the pieces brown slightly. Remove the beef from the skillet and add to a separate plate.
3 Tbsp. oil, 1 lb. ground beef
Sear the Gnocchi: Add the gnocchi to the skillet with the remaining beef grease, you want at least 2 tablespoons remaining. If you don't have that, add more oil until you do. Cook gnocchi for 5-6 minutes over medium heat, stirring occasionally, or until lightly seared. Add 2-3 Tbsp. of water and continue cooking for an additional 1-2 minutes, or until tender. Turn off the heat and let gnocchi rest in the skillet until ready to use.
1 lb. gnocchi
Heat Pepper and Shallot: In a separate pot or skillet over medium-low heat add the remaining 2 tablespoons of oil and the red pepper flakes. Cook for 2-3 minutes, stirring occasionally. Increase the heat to medium and add the diced shallot. Saute for 2-3 minutes, or until tender.
3 Tbsp. oil, 1 tsp. red pepper flakes, 1 shallot
Add Tomato Paste: Mix in the tomato paste along with 2 Tbsp. of water. Cook over medium heat for 1-2 minutes, or until the paste is no longer bright red. Add in the remaining ¼ cup water, 1 tablespoon at a time, mixing well after each addition.
3 Tbsp. tomato paste, ½ cup water
Add Tomatoes: 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 the spatula or spoon you’re using to make them burst. Add the garlic, oregano, salt, and black pepper and continue cooking for 1-2 more minutes.
1 pint cherry tomatoes, ¾ tsp. oregano, 4 cloves garlic, 1 tsp. salt, ¼ tsp. black pepper
Stir in Beef and Gnocchi: Mix in the crumbled beef and seared gnocchi. Serve with Parmesan cheese and finely chopped fresh parsley. Enjoy!
Parmesan cheese, Parsley

Video

Notes

Prep-Ahead Instructions:

You can make the sauce a day or two in advance and warm it up before serving.

Storage Directions:

Keep leftovers in an airtight container in the fridge for up to 4 to 5 days. It's best to flash-freeze the leftover gnocchi separately from the leftover Bolognese sauce. Both will keep for up to 6 months in the freezer. Warm this dish back up in a pot on the stove top over medium heat.

Recipe Tips:

DIY it. For the best results (albeit time-consuming) check out this homemade potato gnocchi recipe.
A little fatty. Grab an 85/15 blend when making this meaty sauce.
Some like it hot. Add extra red pepper flakes if you want a little kick to the fresh tomato sauce.
Go fresh. Grate your own Parmesan cheese for the most flavor in this easy dinner.

Nutrition