Description
This Gnocchi Bolognese recipe features tender potato gnocchi pan-seared to a golden crisp and combined with a rich, homemade beef and tomato sauce seasoned with garlic, shallots, and herbs. Finished with grated Parmesan and fresh parsley, it’s a comforting and satisfying Italian-inspired dish that can be prepared in just 40 minutes, perfect for a family meal.
Ingredients
Scale
Meat and Gnocchi
- 1 pound 85/15 ground beef
- 1 pound potato gnocchi
Vegetables and Flavorings
- 1 shallot, finely chopped
- 1 pint cherry tomatoes
- 4 cloves garlic, finely minced
- ¾ teaspoon dried oregano
Oils and Liquids
- 3-4 tablespoons olive oil (divided)
- 1 cup water (divided)
Seasonings
- 1 teaspoon red pepper flakes
- 1 teaspoon salt, to taste
- ¼ teaspoon black pepper
- 3 tablespoons tomato paste
Optional Garnishes
- Grated Parmesan cheese
- Fresh flat-leaf parsley, finely chopped
Instructions
- Brown the Beef: Add the ground beef to a large nonstick skillet over medium heat. Break the meat apart and cook for about 7-8 minutes, then leave it undisturbed for an additional 2-4 minutes until the beef is browned and slightly crispy. Transfer the cooked beef to a plate and set aside.
- Sear the Gnocchi: In the same skillet with leftover grease, add 1 tablespoon of olive oil at a time until the bottom is well coated (usually 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.
- Heat Pepper and Shallot: In a separate pot or skillet over medium-low heat, add the remaining 2 tablespoons olive oil and red pepper flakes. Cook for 1 minute until the oil is infused and the flakes release color. Increase heat to medium, add the finely chopped shallot, and cook until translucent, about 2 minutes.
- Add Tomato Paste: Stir in the tomato paste along with ¼ cup of water. Cook over medium heat for 1-2 minutes until the paste darkens and loses its bright red color. Gradually add the remaining water in a few tablespoons at a time, stirring well after each addition to incorporate.
- Add Tomatoes: Stir in the cherry tomatoes and cook for 5-6 minutes until they soften. Use the back of a spatula or spoon to gently smash the tomatoes until they burst, releasing their juices into the sauce. Add the minced garlic, dried oregano, salt, and black pepper, then simmer for an additional 5 minutes to marry the flavors.
- Stir in Beef and Gnocchi: Combine the browned beef and seared gnocchi into the tomato sauce, stirring gently to coat everything evenly and heat through. Serve topped with grated Parmesan cheese and chopped fresh parsley if desired.
Notes
- For best results, use fresh potato gnocchi and sear them in a single layer to achieve a nice golden crust.
- Adjust red pepper flakes to control the heat level of the sauce to your preference.
- You can substitute ground turkey or plant-based ground meat for a leaner or vegetarian version.
- Parmesan cheese and fresh parsley are optional but add wonderful flavor and garnish.
- Serve immediately after combining all elements to enjoy the gnocchi at its best texture.
