Description
A delicious and comforting Gnocchi Bolognese recipe featuring tender potato gnocchi seared to golden perfection, combined with a rich and flavorful homemade beef and tomato sauce infused with garlic, shallots, and aromatic herbs. Ready in about 40 minutes, this dish offers a perfect balance of textures and robust flavors that make a delightful weeknight dinner for four.
Ingredients
Scale
Meat and Gnocchi
- 1 pound 85/15 ground beef
- 1 pound potato gnocchi
Oil and Seasonings
- 3-4 tablespoons olive oil, divided
- 1 teaspoon red pepper flakes
- 1 teaspoon salt, to taste
- 1/4 teaspoon black pepper
- 3/4 teaspoon dried oregano
Aromatics and Sauce
- 1 shallot, finely chopped
- 4 cloves garlic, finely minced
- 3 tablespoons tomato paste
- 1 pint cherry tomatoes
- 1 cup water, divided
Garnish
- 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, breaking apart the meat, for about 7-8 minutes. Then, continue cooking undisturbed for an additional 2-4 minutes until the meat is browned and slightly crispy. Transfer the beef 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 until you’ve coated the bottom with about 1-2 tablespoons. Add the gnocchi in a single layer and cook undisturbed for 5-6 minutes, or until lightly golden. Flip the gnocchi, add 2-3 tablespoons of the water, and cook for 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 begin to release their color into the oil, stirring occasionally.
- Cook Shallots: Increase the heat to medium and add the diced shallot. Cook until the shallot is 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, or until the paste is no longer bright red. 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, or until they become tender. Once soft, smash the tomatoes with the back of a spatula or spoon until they burst.
- Season and Simmer: Add the minced garlic, oregano, salt, and black pepper to the sauce. Stir and continue simmering for 5 minutes to allow flavors to meld.
- Combine and Serve: Mix in the crumbled browned beef and seared gnocchi with the sauce. Toss to combine and warm through, then serve hot, garnished with grated Parmesan cheese and fresh parsley, if desired.
Notes
- Use 85/15 ground beef for a good balance of flavor and fat content.
- Seared gnocchi develop a nice texture contrast with the sauce.
- Adjust red pepper flakes quantity to control the spiciness.
- Smashing the cherry tomatoes in the sauce helps create a chunky yet saucy texture.
- Garnish with fresh parsley and Parmesan for added flavor and presentation.
- If preferred, substitute potato gnocchi with store-bought or homemade varieties.
