Gnocchi Bolognese
Gnocchi Bolognese – Two simple words that describe the pairing of pillowy soft gnocchi dumplings and a rich meaty Bolognese sauce, a knock-out flavor and texture combination that both tantalizes and comforts.
Gnocchi Bolognese – Where taste meets comfort
We know that good things come to those who wait and it could not be more true when cooking this recipe. I make it on days when the process of paying attention to the slow cooking process comforts and calms me. There is something in this recipe that just screams out “home and hearth.” Brown ground beef with aromatics and then slowly simmered in red wine and stock
It could be the pillowy soft gnocchi lumps that beg to be soaked in a thick pasta sauce. And when their call is answered by a slow-cooked, thick, savory, Bolognese meat sauce, for me it is the perfect homemade meal, one that nourishes and fills, comforts and soothes.
Why I love making this recipe
- There are no shortcuts in this recipe and maybe that’s one reason why I love it. Each ingredient is patiently sauteed for maximum flavor and the delicious aromas that fill your kitchen are well worth the time you spend making this dish. Saying that it needs just 15 minutes of your time then it’s pretty hands-off simmer in your kitchen while you put together a salad or a side dish.
- Dip some crusty garlic bread into it or serve it with a fresh salad and it gives you a hearty and happy meal.
- Make a large batch of the Bolognese meat sauce and store it in the freezer. Defrost, reheat and use it to make a quick meal on busy weeknights.
- It is a one-pan marvel, where the whole dish comes together in one dish from start to finish.
Quick Trivia
Gnocchi or Gnocci is a unique pasta that are made with potatoes and staple pasta ingredients of flour, eggs, and salt. They look like little lumps with ridges on them to hold the sauce.
Bolognese sauce is a thick meat sauce or Ragu’ as it is known it Italy. It originates from the beautiful Italian city of Bologna and is prepared by slow-cooking ground meat, aromatics, tomato sauce, wine, and seasonings.
The slow cooking process enhances the flavors of the ingredients and lends a thick, meaty texture to the sauce which sticks faithfully to the little gnocchi lumps.
Ingredients
- Meat – Lean, ground beef. I prefer 80-20. Bit of fat adds flavor.
- Gnocchi – Ridged or smooth, homemade or store-bought. Bolognese sauce goes well with almost all types of pasta.
- Beef Stock – Rich and flavorful, adds to the body of the sauce.
- Tomato paste – A couple of tablespoons of tomato paste for a burst of umami and to thicken the sauce.
- Plum tomatoes –Tin of plum tomatoes (crushed by hand, the Italian way)
- Onion, carrots, and celery – Finely chopped onion, carrots and celery aka mirepoix.
- Bay leaves
- Rosemary –2 sprigs of rosemary
- Red wine – 1/2 cup of red wine helps to deglaze the pan. Its unique fruity flavor enhances the sauce and slight acidity balances the other flavors.
- Parmesan – A little parmesan grated on top enriches the flavors and provides a nice finishing touch.
How to prepare Gnocchi Bolognese
Brown the beef and saute the veggies
- In a Dutch oven or heavy bottom pot, heat oil and add the ground beef. Brown beef on medium-high heat for 2-3 minutes. Break any big lumps with the back of a spoon or a potato masher. Drain any extra fat and place the pot back on the stove.
- To browned beef, add onion, celery, carrot, and garlic. Saute for 4-5 minutes until the veggies have softened and garlic is aromatic. (Note – I find it therapeutic to dice veggies fine
Add the tomato paste, seasonings and deglaze with red wine
- Add tomato paste, salt, pepper, and bay leaf. Saute for 2 minutes. Scrape the bottom of the pan to prevent the mixture from getting stuck at the bottom.
- Deglaze the pan with red wine ( scrape bottom of the pan). Let the mixture cook for 1-2 minutes until the alcohol smell is gone.
Mix in the plum tomatoes, beef stock and slow cook the sauce
- Add the plum tomatoes and rosemary followed by beef stock. Give everything a good mix. Once the mix comes to low boil, reduce flame, cover and let the mix simmer for one to one and a half hours on lowest heat until the sauce thickens to desired consistency.
Toss in the gnocchi, cook till done and garnish with grated parmesan
- Once the Bolognese sauce thickens and delicious aromas fill your kitchen, add the gnocchi. Cover and cook until gnocchi is cooked through.
- Garnish with freshly grated parmesan cheese and finely chopped parsley.
Ahhh.. does the image of the Gnocchi Bolognese not make you want to dip a spoon right in ? Trust me it tastes just as delicious as it looks. So if you have the ingredients handy and a little time to spare, don’t wait to get cracking on it!
Serving Suggestions
Gnocchi Bolognese is a hearty meal in itself and may not need any accompaniments. But a fresh green salad will pair well with it and some crusty bread is useful to mop up any leftover sauce. Or you can treat yourself to a glass of red wine as you enjoy this appetizing dish.
Storing and Freezing suggestions
Store leftovers in an air-tight container in the refrigerator for up to 2-3 days. Bring to room temperature and reheat in a microwave before consuming.
If you plan to make a large quantity and freeze it, then it is advisable to store only the Bolognese sauce. Once the Bolognese sauce is ready, cool it completely, portion it if possible, and store it in the freezer. When it is time to assemble the Gnocchi Bolognese, bring the sauce to room temperature by placing it on your countertop. Transfer the sauce to a pan and heat it till it bubbles, add the Gnocchi and cook till the Gnocchi is done. Garnish with grated parmesan, and chopped parsley and serve.
More Cozy Pasta Recipes
One pan gnocchi bolognese
Ingredients
- 16 ounce Dry gnocchi
- 1 tabespoon oil
- 1 pound Lean ground beef
- 1 medium onion
- 2 stalks celery
- 1 large carrot
- 3 cloves garlic
- 2 tablespoons tomato paste
- ½ cup red wine
- 1 can plum tomatoes (14oz) (crushed with hand)
- 1.5-2 cups beef stock
- ½ cup water
- 1 tsp Italian seasoning
- ½ tsp chilli flakes
- 2 sprig rosemary
- Bay leave
- ⅓ cup fresh parmesan
Instructions
- In a Dutch oven or heavy bottom pot, heat oil and add ground beef. Brown beef on medium-high heat for 2-3 minutes. Break any big lumps with the back of a spoon. Drain extra fat and bring the pot back to flame.
- To browned beef, add onion, celery, carrot and garlic. Saute for 4-5 minutes until the veggies have softened and garlic is aromatic.
- Add tomato paste, salt, pepper, and bay leaf. Saute for 2 minutes (scrape the bottom of the pan to prevent the mixture from getting stuck at the bottom).
- Deglaze the pan with red wine ( scrape bottom of the pan). Let the mixture cook for 1-2 minutes and let the alcohol smell evaporate.
- Add tomato and rosemary followed by beef stock. Give everything a mix. Once the mix comes to low boil, reduce flame, cover and let the mix simmer for 45 minutes-1 hr on lowest heat.
- Once the bolognese sauce is done, add in gnocchi, cover and cook until gnocchi is cooked.
- Finish off the dish by adding parmesan cheese and press parsley.
Notes
- Finely dice the veggies. Hack- Pulse onion, celery, and carrot in a food processor until it resembles mince-like texture.
- Because it is heavy on tomato, to balance the tanginess you could add a large pinch of sugar.
- You can finish the cooking the sauce in a preheated oven at 350 f for 45 minutes to 1 hr. Stir 1-2 times in between to prevent the mix from settling down at the bottom.
Nutrition
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