Description
This Gnocchi Bolognese recipe features tender potato gnocchi seared to a golden crisp and combined with a rich, flavorful beef and tomato sauce. Enhanced with garlic, oregano, red pepper flakes, and finished with Parmesan and fresh parsley, it’s a comforting Italian-inspired dish perfect for a satisfying weeknight meal.
Ingredients
Meat and Protein
- 1 pound 85/15 ground beef
Vegetables and Aromatics
- 1 shallot, finely chopped
- 4 cloves garlic, finely minced
- 1 pint cherry tomatoes
Dry and Spices
- 1 teaspoon red pepper flakes
- 3/4 teaspoon dried oregano
- 1 teaspoon salt, to taste
- 1/4 teaspoon black pepper
Oils and Condiments
- 3-4 tablespoons olive oil, divided
- 3 tablespoons tomato paste
Starches
- 1 pound potato gnocchi
Liquids
- 1 cup water, divided
Garnishes
- Parmesan cheese, grated
- Fresh flat-leaf parsley, finely chopped
Instructions
- Brown the Beef: Add the ground beef to a large nonstick skillet over medium heat. Cook while breaking apart the meat for about 7-8 minutes. Then let it cook undisturbed for an additional 2-4 minutes until the beef is browned and slightly crispy. Transfer it to a clean plate and set aside.
- Sear the Gnocchi: Add 1 tablespoon of olive oil at a time to the leftover fat in the pan, coating the bottom with about 1-2 tablespoons total. Place the gnocchi in a single layer and cook undisturbed for 5-6 minutes until lightly golden. Flip the gnocchi, add 2-3 tablespoons of water, and cook another 2-3 minutes until tender. Turn off the heat and let the gnocchi rest in the skillet.
- Infuse the Oil: 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 release their color into the oil, stirring occasionally.
- Cook Shallots: Increase the heat to medium and add the finely chopped shallot. Cook until translucent, about 2 minutes.
- Add Tomato Paste: Stir in the tomato paste along with 1/4 cup of the water. Cook over medium heat for 1-2 minutes until the paste loses its bright red color. Gradually add the remaining water, a few tablespoons at a time, mixing well after each addition.
- Cook Tomatoes: Add the cherry tomatoes to the sauce and cook for 5-6 minutes until they become tender. Once soft, smash them with the back of a spatula or spoon until they burst and release their juices.
- Season and Simmer: Add the minced garlic, dried oregano, salt, and black pepper. Stir well and simmer for another 5 minutes to let the flavors meld together.
- Combine and Serve: Add the browned beef and seared gnocchi into the sauce. Toss everything together to combine and warm through. Serve hot, garnished with grated Parmesan cheese and fresh parsley as desired.
Notes
- Use 85/15 ground beef for a good balance of flavor and fat.
- Be careful not to overcrowd the pan when searing gnocchi to ensure they crisp properly.
- Gradually adding water to the tomato paste prevents the sauce from becoming too thick or clumpy.
- Smashing the tomatoes releases extra juices, enhancing the sauce’s texture and flavor.
- This dish can be adjusted for spice by modifying the amount of red pepper flakes.
- Fresh parsley adds a bright finishing touch but can be omitted if unavailable.
