Description
This comforting Gnocchi Bolognese recipe combines tender potato gnocchi with a rich, flavorful beef and tomato sauce. Seared gnocchi add a delightful golden crust, while a fragrant sauce made with shallots, garlic, tomato paste, cherry tomatoes, and red pepper flakes infuses every bite with depth and warmth. Ready in just 40 minutes, this hearty Italian-inspired dish is perfect for a satisfying weeknight dinner.
Ingredients
Scale
Meat and Gnocchi
- 1 pound 85/15 ground beef
- 1 pound potato gnocchi
For Searing and Sauce
- 3-4 tablespoons olive oil, divided
- 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
- 3/4 teaspoon dried oregano
- 1 teaspoon salt, to taste
- 1/4 teaspoon black pepper
For Garnish
- 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. Break apart the meat as it cooks for about 7-8 minutes, then allow it to cook undisturbed for an additional 2-4 minutes to achieve a browned and slightly crispy texture. 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 the bottom is coated with about 1-2 tablespoons. Place the gnocchi in a single layer and cook undisturbed for 5-6 minutes, or until they develop a light golden crust. Flip the gnocchi, add 2-3 tablespoons of 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, stirring occasionally, until the pepper flakes release their color into the oil.
- Cook Shallots: Increase the heat to medium and add the finely chopped shallot to the infused oil. Cook until the shallot becomes translucent, approximately 2 minutes.
- Add Tomato Paste: Stir in the tomato paste along with 1/4 cup of water. Cook over medium heat for 1-2 minutes, until the tomato paste loses its bright red color. Gradually add the remaining water in a few tablespoon increments, mixing well after each addition.
- Cook Tomatoes: Add the cherry tomatoes to the sauce and cook for 5-6 minutes, allowing them to soften. Once tender, mash the tomatoes with the back of a spatula or spoon until they burst, creating a chunky sauce.
- Season and Simmer: Add the minced garlic, dried oregano, salt, and black pepper to the sauce. Stir well and continue simmering for 5 minutes to meld the flavors together.
- Combine and Serve: Return the browned beef and seared gnocchi to the sauce. Toss gently to combine and heat through. Serve the dish hot, garnished with grated Parmesan cheese and fresh flat-leaf parsley, if desired.
Notes
- You can substitute ground beef with ground turkey or plant-based meat for a lighter option.
- For extra flavor, add a splash of red wine while cooking the tomato sauce.
- Use fresh gnocchi for the best texture, but frozen gnocchi can also be used—adjust cooking time accordingly.
- Adjust red pepper flakes to taste based on your spice preference.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
