Description
This delicious Gnocchi Bolognese recipe combines tender potato gnocchi with a rich and flavorful homemade tomato and ground beef sauce. Perfect for a comforting weeknight meal, it features crispy browned beef, sautéed gnocchi, and a savory sauce infused with garlic, cherry tomatoes, and aromatic herbs. Topped with grated Parmesan cheese and fresh parsley, it’s a hearty Italian-inspired dish that’s easy to prepare and sure to satisfy.
Ingredients
Scale
Meat
- 1 pound 85/15 ground beef
Gnocchi
- 1 pound potato gnocchi
- 3-4 tablespoons olive oil, divided
- 1 cup water, divided
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
Garnish
- Parmesan cheese, grated
- Fresh flat-leaf parsley, finely chopped
Instructions
- Brown the Ground 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.
- Cook 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 Oil with Red Pepper Flakes: 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.
- Sauté Shallot: Increase the heat to medium and add the diced shallot. Cook until the shallot is translucent, about 2 minutes.
- Add Tomato Paste and Water: 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 and Smash Cherry 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 the Sauce: 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 best results, use fresh or high-quality potato gnocchi.
- Adjust red pepper flakes to taste for milder or spicier heat.
- To make the sauce richer, you can add a splash of red wine during step 5 before adding water.
- Serve immediately for optimal texture; gnocchi can become soggy if left sitting in the sauce too long.
- Leftovers refrigerate well for up to 2 days and can be reheated gently on the stovetop.
