Description

This classic Gnocchi Bolognese recipe combines pillowy gnocchi with a rich, flavorful meat sauce made from lean ground beef simmered with fresh vegetables, aromatic herbs, and crushed tomatoes. Finished with Parmesan and fresh basil, it’s a comforting Italian dish perfect for a family meal.

Ingredients

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 Garnishes

1½ lb (900 g) gnocchi
⅓ cup (30 g) grated Parmesan
6-8 fresh basil leaves, roughly torn
Extra grated Parmesan for serving (optional)

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Instructions

Sauté Vegetables: In a large, deep pan or Dutch oven, heat olive oil over medium heat. Add the finely diced onion, carrot, and celery and cook for 8-10 minutes until the vegetables are softened and translucent.
Add Garlic and Brown Beef: Stir in the chopped garlic and cook for another minute to release flavors. Add the lean ground beef and cook for 5-6 minutes, breaking it up with a spoon as it browns evenly.
Deglaze with Wine: Pour in the dry red wine and cook for 1-2 minutes, allowing the alcohol to evaporate and the liquid to reduce slightly, enhancing the sauce’s depth.
Add Herbs and Tomatoes: Stir in tomato paste, fresh thyme, fresh rosemary, and red chili flakes. Then add the crushed tomatoes, beef stock, and bay leaves. Bring the mixture to a boil, then reduce heat to a simmer and cook uncovered for 15 minutes, stirring occasionally, until the sauce thickens.
Cook Gnocchi: Meanwhile, bring a pot of salted water to a boil. Cook the gnocchi according to package instructions, usually until they float to the surface. Drain and set aside.
Combine and Season: Remove the bay leaves from the Bolognese sauce. Stir in the cooked gnocchi, grated Parmesan, and torn fresh basil leaves. Season the dish with salt and freshly ground black pepper to taste.
Serve: Serve immediately, garnished with extra grated Parmesan if desired for added richness and flavor.

Notes

For a richer flavor, use homemade beef stock if available.
You can substitute lean ground beef with ground turkey or plant-based mince for a different protein option.
If you prefer a milder sauce, reduce or omit the red chili flakes.
Make sure not to overcook the gnocchi; they cook quickly and become mushy if left too long in water.
This dish can be prepared ahead by making the sauce in advance and reheating gently before combining with freshly cooked gnocchi.