Description
A hearty and comforting Gnocchi Bolognese recipe featuring tender gnocchi tossed in a rich, flavorful meat sauce made with lean ground beef, fresh herbs, and a touch of red wine, perfect for a satisfying dinner.
Ingredients
Scale
Sauce
- 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
Pasta
- 1 ½ lb (900 g) gnocchi
Finishing
- ⅓ cup (30 g) grated Parmesan
- 6-8 fresh basil leaves, roughly chopped
- Extra grated Parmesan for serving (optional)
Instructions
- Prepare the base vegetables: Heat the olive oil in a large, deep pan or Dutch oven over medium heat. Add the finely diced onion, carrot, and celery, cooking for 8-10 minutes until softened and fragrant.
- Add garlic and brown the beef: Stir in the chopped garlic and cook for 1 more minute. Add the lean ground beef to the pan, breaking it up with a spoon as it cooks. Cook for 5-6 minutes until the meat is browned and cooked through.
- Deglaze with red wine: Pour in the dry red wine, stirring well, and cook for 1-2 minutes until the alcohol has evaporated and the liquid reduces slightly.
- Add flavorings and tomatoes: Mix in the tomato paste, fresh thyme, fresh rosemary, and red chili flakes, stirring to combine. Then add the crushed tomatoes, beef stock, and bay leaves. Bring the mixture to a boil.
- Simmer the sauce: Reduce the heat to low and let the sauce simmer uncovered for 15 minutes, stirring occasionally until it thickens and flavors meld.
- Cook the gnocchi: While the sauce simmers, bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions until they rise to the surface, about 2-3 minutes. Drain the gnocchi well.
- Combine and finish: Remove the bay leaves from the sauce. Stir the cooked gnocchi, grated Parmesan, and roughly chopped fresh basil into the sauce. Season with salt and freshly ground black pepper to taste.
- Serve: Serve the gnocchi bolognese immediately, topped with extra grated Parmesan if desired.
Notes
- Use lean ground beef to keep the sauce from becoming too greasy.
- You can substitute beef stock with vegetable stock for a lighter flavor.
- If fresh herbs are not available, use 1 teaspoon each of dried thyme and rosemary.
- For a spicier sauce, increase the red chili flakes slightly.
- Gnocchi cooks quickly, so keep an eye on it to avoid overcooking.
- Leftover sauce can be refrigerated for up to 3 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 7 g
- Sodium: 520 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 70 mg
