Description
This Gnocchi Bolognese recipe delivers a flavorful Italian-inspired dish with tender potato gnocchi, a rich, aromatic tomato sauce, and perfectly seared ground beef. Finished with Parmesan and fresh parsley, this hearty meal is both comforting and easy to make in under 45 minutes.
Ingredients
Units
Scale
For the Beef & Gnocchi
- 1 pound 85/15 ground beef
- 3–4 tablespoons olive oil, divided
- 1 pound potato gnocchi
- 1 cup water, divided
For the Sauce
- 1 teaspoon red pepper flakes
- 1 shallot, finely chopped
- 3 tablespoons tomato paste
- 1 pint cherry tomatoes
- 4 cloves garlic, finely minced
- 3/4 teaspoon dried oregano
- 1 teaspoon salt, to taste
- 1/4 teaspoon black pepper
Optional Garnishes
- Parmesan cheese, grated
- Fresh flat-leaf parsley, finely chopped
Instructions
- Brown the Beef: Add the ground beef to a large nonstick skillet over medium heat. Cook, breaking apart the meat, for about 7-8 minutes. Then, cook undisturbed for an additional 2-4 minutes until the meat is browned and slightly crispy. Transfer the beef to a clean plate and set aside.
- Sear the Gnocchi: Add 1 tablespoon of olive oil at a time to the leftover fat in the pan until you’ve coated the bottom with about 1-2 tablespoons. Add the gnocchi in a single layer and cook undisturbed for 5-6 minutes, or until lightly golden. Flip the gnocchi, add 2-3 tablespoons of the water, and cook for another 2-3 minutes until tender. Turn off the heat and let the gnocchi rest in the skillet.
- Infuse the Oil: 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 until the flakes begin to release their color into the oil, stirring occasionally.
- Cook Shallots: Increase the heat to medium and add the diced shallot. Cook until the shallot is translucent, about 2 minutes.
- Add Tomato Paste: Stir in the tomato paste along with 1/4 cup of the water. Cook over medium heat for 1-2 minutes, or until the paste is no longer bright red. Gradually add the remaining water, a few tablespoons at a time, mixing well after each addition.
- Cook Tomatoes: Add the cherry tomatoes to 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.
- Season and Simmer: Add the minced garlic, oregano, salt, and black pepper to the sauce. Stir and continue simmering for 5 minutes to allow flavors to meld.
- Combine and Serve: Mix in the crumbled browned beef and seared gnocchi with the sauce. Toss to combine and warm through, then serve hot, garnished with grated Parmesan cheese and fresh parsley, if desired.
Notes
- For a spicier sauce, increase the amount of red pepper flakes.
- Use store-bought or homemade gnocchi; both work well in this recipe.
- If fresh cherry tomatoes are unavailable, canned whole tomatoes can be substituted; drain before use.
- For extra flavor, deglaze the pan with a splash of red wine after browning the beef.
- Leftovers store well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 520
- Sugar: 6g
- Sodium: 980mg
- Fat: 26g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0.7g
- Carbohydrates: 47g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 70mg
