Name: Gnocchi Bolognese Recipe
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Cuisine: Italian
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; 1 ½ lb (900 g) gnocchi; ⅓ cup (30 g) grated Parmesan; 6-8 fresh basil leaves, roughly chopped; Extra grated Parmesan for serving (optional)

Jump to Recipe· 4.6 from 24 reviews

If you love the comforting hug of Italian comfort food, you’re going to absolutely adore this Gnocchi Bolognese Recipe. It’s not just a twist on a classic — it’s a full-on flavor party with pillowy gnocchi soaking up that rich, savory Bolognese sauce. Trust me, once you try this, it’ll be on repeat in your kitchen. So grab your apron — I’ll walk you through it step-by-step!

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Why This Recipe Works

Perfect balance of flavors: The slow-simmered Bolognese melds beautifully with tender gnocchi for a hearty, satisfying dish.
Simple pantry ingredients: Most of these ingredients you likely have on hand, making it super accessible for any night.
Hands-off simmering: The sauce develops depth with minimal fuss, giving you time to prep or relax.
Comfort food elevated: Swapping pasta for gnocchi adds an indulgent twist that feels both rustic and gourmet.

Gnocchi Bolognese, Italian Gnocchi Bolognese, Homemade Gnocchi Bolognese, Easy Gnocchi with Bolognese, Classic Gnocchi Bolognese - The image shows a blue pot filled with a rich brown meat sauce mixed with soft, yellow-orange gnocchi. The top layer is scattered with pieces of fresh green herbs, adding a bright contrast to the warm colors of the sauce and gnocchi. The pot's handle is visible on the right side, resting on a white marbled surface. The texture of the gnocchi looks smooth and tender, while the meat sauce appears thick and hearty, covering all pieces evenly. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Gnocchi Bolognese Recipe plays with textures and layers of taste — from aromatic fresh herbs to that juicy, tomato-rich sauce that gnocchi just soaks up like a dream. Picking fresh herbs and quality canned tomatoes really makes the difference here.

Gnocchi Bolognese, Italian Gnocchi Bolognese, Homemade Gnocchi Bolognese, Easy Gnocchi with Bolognese, Classic Gnocchi Bolognese - Flat lay of a small pool of golden olive oil in a simple white ceramic bowl, a medium yellow onion finely diced forming a neat pile, a medium orange carrot finely diced in a small mound, two fresh celery stalks cut into small pieces arranged in a neat cluster, two large whole garlic cloves unpeeled and clean, a small heap of raw lean ground beef shaped naturally, a small white bowl filled with deep red dry red wine, a small dollop of vibrant red tomato paste on a white plate, a few sprigs of fresh green thyme finely chopped, a sprig of fresh rosemary finely chopped, a small pinch of red chili flakes scattered delicately, two bright red ripe crushed tomatoes showing natural texture in a white bowl, a small white bowl filled with rich brown beef stock, two dried bay leaves whole and unblemished, a pile of light, pillowy potato gnocchi, a small heap of finely grated pale yellow Parmesan cheese, and several bright green fresh basil leaves roughly arranged—all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: The foundation for softening veggies and adding that subtle fruity richness.
Onion, carrot, celery: Classic soffritto trio, the base that gives the sauce its savory depth.
Garlic: Adds pungent warmth—don’t overcook it or it’ll turn bitter!
Lean ground beef: The meaty heart of Bolognese, providing protein and substance.
Dry red wine: Brings acidity and complexity; cook off the alcohol for smooth flavor.
Tomato paste: Concentrated tomato flavor that thickens and enriches the sauce.
Fresh thyme & rosemary: Herbaceous notes that lift the sauce without overpowering.
Red chili flakes: Just a touch of heat to balance the sweetness of tomatoes.
Crushed tomatoes: The tomato base providing brightness and body.
Beef stock: Deepens the meaty flavor and adds moisture for simmering.
Bay leaves: Classic aromatic herb that subtly infuses depth while simmering.
Gnocchi: The soft, pillowy pasta alternative that pairs brilliantly with the meaty sauce.
Grated Parmesan: Umami-rich finish that binds flavors together and provides saltiness.
Fresh basil leaves: Bright herbal freshness that contrasts the hearty sauce.
Salt & black pepper: Essential to season and enhance all the other ingredients.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing around with this Gnocchi Bolognese Recipe depending on the mood or season. Adding a splash of cream towards the end gives a velvety richness if I’m feeling decadent, or swapping ground beef for a veggie-forward lentil mix works wonders too.

Variation: Once, I swapped half the beef for finely chopped mushrooms — it gave the sauce an earthy depth and stretched it a bit further for a crowd.
Dietary swap: Use gluten-free gnocchi or replace beef with plant-based crumbles for a vegetarian-friendly version that’s still hearty.
Seasonal twist: Fresh diced tomatoes replace canned ones in summer for a brighter, fresher sauce.

Step-by-Step: How I Make Gnocchi Bolognese Recipe

Step 1: Sauté the Veggie Base

Heat your olive oil over medium heat in a large, deep pan or Dutch oven. Toss in the finely diced onion, carrot, and celery and cook them slowly for about 8-10 minutes until they’re soft but not browned. This soffritto base is where the magic begins, so patience is key. Avoid turning up the heat too high; you want gentle caramelization, not burning.

Step 2: Brown the Meat and Build Flavor

Add the chopped garlic and cook for just a minute until fragrant (be careful not to let it burn!). Then, add the ground beef, breaking it up with your spoon. Cook for about 5-6 minutes until it’s nicely browned all over. This step seals in that hearty flavor, so let it brown properly instead of steaming it.

Step 3: Add the Wine and Herbs

Pour in the red wine and stir well, letting it bubble away for a couple of minutes to cook off the alcohol. Then stir in the tomato paste, fresh thyme, rosemary, and chili flakes to infuse the sauce with layers of aroma and subtle heat.

Step 4: Simmer Your Sauce

Stir in the crushed tomatoes, beef stock, and bay leaves. Bring it up to a boil, then lower the heat and let it simmer uncovered for about 15 minutes, stirring now and then. You want the sauce to thicken but stay saucy enough to coat the gnocchi later. This simmer is where all those flavors meld beautifully.

Step 5: Cook the Gnocchi

While your sauce is simmering, bring a large pot of salted water to a boil. Cook the gnocchi according to the package directions — usually just a few minutes until they float to the top. Drain them quickly so they don’t get mushy, then set aside.

Step 6: Combine and Finish

Remove the bay leaves from the sauce, then gently fold in the cooked gnocchi, Parmesan, and fresh basil leaves. Taste and season with salt and freshly cracked pepper as needed. Serve immediately with an extra sprinkle of cheese if you like.

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Tips from My Kitchen

Low and Slow for Sofritto: Cooking your onion, carrot, and celery gently brings out their natural sweetness—don’t rush this step!
Don’t Overcook Gnocchi: Once gnocchi float, remove them ASAP to avoid a gummy texture.
Taste Before Seasoning: The Parmesan adds salt, so season the sauce only after adding it to avoid oversalting.
Use Fresh Herbs if Possible: Fresh thyme, rosemary, and basil make a big difference in brightening up the sauce.

How to Serve Gnocchi Bolognese Recipe

Gnocchi Bolognese, Italian Gnocchi Bolognese, Homemade Gnocchi Bolognese, Easy Gnocchi with Bolognese, Classic Gnocchi Bolognese - A white bowl filled with a rich, chunky dish made of two layers: the base layer is soft, yellow gnocchi with a smooth texture, and the top layer is a thick, reddish-brown meat sauce with small bits of meat and tomato sauce mixed evenly, both layers covered with bits of grated white cheese and small green herb pieces scattered on top. The bowl is placed on a white marbled surface next to a red cloth with a pattern, a piece of pale yellow cheese block, and scattered green leaves. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping this dish with a generous grating of sharp Parmesan and a few fresh basil leaves for that fresh herbal pop. Sometimes I add a drizzle of extra virgin olive oil or a sprinkle of cracked black pepper for just a bit more kick.

Side Dishes

It pairs beautifully with a simple green salad dressed in lemon vinaigrette or some roasted broccoli. Crusty bread on the side is non-negotiable in my book — perfect for mopping up every last bit of sauce.

Creative Ways to Present

For a cozy dinner party, I like serving the gnocchi bolognese in warmed shallow bowls, garnished with whole basil leaves and a parmesan crisp on top. Trust me, it looks fancy but is so simple to pull off, guaranteeing impressed smiles all around.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge; they keep wonderfully for up to 3 days. The gnocchi absorbs the sauce more overnight, so sometimes I add a splash of beef stock or water when reheating to loosen it up.

Freezing

I usually freeze the sauce separately from the gnocchi for best texture—just portion it into freezer-safe containers. When thawed, I cook fresh gnocchi and toss together for that “fresh” feel anytime.

Reheating

Reheat gently in a pan over medium-low heat with a splash of stock or water, stirring frequently to prevent sticking. Microwave works too, but low power settings help keep the sauce from drying out.

FAQs

Can I make the Gnocchi Bolognese Recipe vegetarian?

Absolutely! You can replace the ground beef with plant-based crumbles or a hearty mix of lentils and mushrooms to add meaty texture, keeping the sauce rich and flavorful without the meat.
Can I use store-bought gnocchi?

Definitely! Store-bought gnocchi works great and saves time, just follow package instructions for cooking. Fresh gnocchi is lovely, but both deliver that soft texture perfect for soaking up the sauce.
How long can I simmer the Bolognese sauce?

This recipe simmers the sauce for about 15 minutes uncovered to thicken and concentrate flavors, but you can extend simmering to 30-40 minutes on low if you want an even richer taste — just keep an eye on the liquid level.
Is it okay to add cream to the sauce?

Yes, a splash of cream stirred in at the end can make the sauce silky and indulgent, which is especially nice if you want a softer, milder flavor instead of the classic acidic tomato bite.

Final Thoughts

This Gnocchi Bolognese Recipe holds a special place in my heart because it’s exactly the kind of meal that feels like a warm hug after a busy day. It’s cozy without being fussy, indulgent but made with simple ingredients you can find any day of the week. Give it a try—I guarantee once you experience those tender gnocchi carrying that rich bolognese sauce, it’ll be a favorite in your household too. Happy cooking, friend!