Description
A hearty and flavorful Gnocchi Bolognese recipe featuring tender gnocchi tossed in a rich, slow-simmered beef and tomato sauce with aromatic herbs and a hint of spice, perfect for a comforting Italian meal.
Ingredients
Scale
Sauce Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 1 medium carrot, finely diced
- 2 celery stalks, finely diced
- 2 large garlic cloves, finely chopped
- 1 lb (500 g) lean ground beef
- ½ cup (100 ml) dry red wine
- 2 tablespoons tomato paste
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- ¼ teaspoon red chili flakes
- 2 cans (14 oz / 400 g each) crushed tomatoes
- 1 cup (250 ml) beef stock
- 2 bay leaves
- Salt and freshly ground black pepper to taste
Gnocchi and Garnish
- 1 ½ lb (900 g) gnocchi
- ⅓ cup (30 g) grated Parmesan
- 6-8 fresh basil leaves, roughly chopped
- Extra grated Parmesan for serving (optional)
Instructions
- Prepare the vegetables: Heat the olive oil in a large, deep pan or Dutch oven over medium heat. Add the finely diced onion, carrot, and celery and cook for 8-10 minutes until they soften and become fragrant.
- Add garlic and brown the meat: Stir in the chopped garlic and cook for another minute. Then add the lean ground beef, breaking it apart with your spoon, and cook for 5-6 minutes until fully browned.
- Deglaze with wine: Pour in the dry red wine and cook for 1-2 minutes, allowing the alcohol to evaporate and the flavors to concentrate.
- Add herbs and tomato paste: Stir in the tomato paste, fresh thyme, rosemary, and red chili flakes, mixing everything thoroughly.
- Add tomatoes, stock, and bay leaves: Pour in the crushed tomatoes, beef stock, and add bay leaves. Bring the sauce to a boil, then reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally until thickened.
- Cook the gnocchi: While the sauce simmers, bring a large pot of salted water to a boil. Add the gnocchi and cook them according to package instructions, typically until they float to the surface (usually 2-3 minutes). Drain well.
- Combine gnocchi and sauce: Remove bay leaves from the sauce. Stir in the cooked gnocchi, grated Parmesan, and roughly chopped fresh basil. Season with salt and freshly ground black pepper to taste.
- Serve: Serve immediately while hot, topped with extra grated Parmesan if desired.
Notes
- For a richer sauce, use ground beef with slightly higher fat content, but lean works well too.
- If you prefer a spicier sauce, increase the red chili flakes slightly.
- Fresh gnocchi can also be used; just adjust cooking time according to the package.
- Substitute beef stock with vegetable stock for a lighter flavor or to make the recipe closer to vegetarian by swapping ground beef with plant-based alternatives.
- Leftover Bolognese sauce can be refrigerated for up to 3 days and reheated gently before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 85 mg
