Description
A classic Italian-inspired Gnocchi Bolognese featuring tender gnocchi tossed in a rich, savory ground beef and tomato sauce infused with fresh herbs and a splash of red wine. This hearty dish offers a comforting blend of flavors perfect for a satisfying family 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
- 1½ lb (900 g) gnocchi
- â…“ cup (30 g) grated Parmesan
- 6-8 fresh basil leaves, roughly torn
- Extra grated Parmesan for serving (optional)
Instructions
- Cook Aromatics: In a large, deep pan or Dutch oven, heat olive oil over medium heat. Add diced onion, carrot, and celery, cooking for 8-10 minutes until softened and fragrant.
- Add Garlic and Beef: Stir in chopped garlic and cook for one more minute. Then add the ground beef, cooking for 5-6 minutes while breaking it down with a spoon until browned and cooked through.
- Deglaze with Wine: Pour in the dry red wine and cook for 1-2 minutes to allow the alcohol to evaporate and to deglaze the pan, scraping any browned bits from the bottom.
- Add Tomato Base and Herbs: Stir in tomato paste, fresh thyme, rosemary, and red chili flakes. Add the crushed tomatoes, beef stock, and bay leaves. Bring the mixture to a boil, then lower the heat to a simmer and cook for 15 minutes, stirring occasionally to meld flavors.
- Cook Gnocchi: While the sauce simmers, bring a separate pot of salted water to a boil. Add the gnocchi and cook according to package instructions until they float to the surface, then drain and set aside.
- Combine and Serve: Remove bay leaves from the sauce. Stir in the cooked gnocchi, grated Parmesan, and torn basil leaves. Season with salt and freshly ground black pepper to taste, mixing gently to combine.
- Garnish and Serve: Serve the gnocchi bolognese immediately, topped with extra grated Parmesan if desired for an added savory finish.
Notes
- Use lean ground beef to keep the sauce rich without excess grease.
- Dry red wine enhances the depth of flavor but can be omitted or substituted with extra beef stock if preferred.
- Be careful not to overcook gnocchi; they cook quickly and will become mushy if left too long.
- Fresh herbs bring brightness to the dish, but dried herbs can be used in a pinch—use about one-third the quantity if dried.
- This recipe can be made vegetarian by substituting ground beef with plant-based crumbles and using vegetable stock.
