Original Post: https://www.evolvingtable.com/gnocchi-bolognese/
Gnocchi Bolognese Recipe
Yes, you can have a rich and decadent Gnocchi Bolognese on the table in just 40 minutes—and it’s way easier than you think! Forget boiling the gnocchi; simply sear those pillowy bites in a skillet until golden, then toss them in a hearty beef and tomato Bolognese sauce.
Servings: 4 servings
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
Video
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
Calories: 607kcal | Carbohydrates: 50g | Protein: 26g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1162mg | Potassium: 735mg | Fiber: 5g | Sugar: 5g | Vitamin A: 917IU | Vitamin C: 31mg | Calcium: 79mg | Iron: 8mg
