Homemade Gnocchi Bolognese is warm, hearty, and packed with flavor. This crowd-pleasing classic is perfect for a cozy Italian dinner night. Rich and savory meat sauce served over tender potato gnocchi is the ultimate comfort food.
Save this Recipe!
Get the recipe link sent to your inbox so you can come back to it later!
Jump to:
Gnocchi Bolognese Recipe
Gnocchi with bolognese is one of my favorite Italian combinations. A simple slow-simmered meat sauce fills me with nostalgia, and I make it (at least) a couple of times a month. The best part about this rich sauce is serving it with your favorite pasta. I chose to make this recipe gnocchi-specific because I fear the potato dumplings are sometimes forgotten!
Potato gnocchi has a beautiful pillowy and chewy texture that melts in your mouth. Paired with a hearty and satisfying sauce, this gnocchi bolognese is the perfect pasta dinner. This sauce is a tried and true recipe that never lets me down. Your guests and family will love it. For another cheesy, comforting pasta dish, try these Stuffed Shells—perfect for any occasion!
Ingredients
- Butter and olive oil. I love using a mix of salted butter and olive oil to saute my mirepoix. The mixture gives a rich base to the sauce.
- Mirepoix. A combination of finely chopped carrots, celery, and yellow onion adds sweetness, depth, and balance to meat sauce.
- Fresh garlic. A staple in Italian cooking that adds a savory base.
- Ground beef or ground pork. I’ll use either but sometimes I use a mix. You can use whatever you prefer. For a lighter option try turkey bolognese or chicken bolognese instead.
- Tomato paste. Tomato paste adds concentrated tomato flavor to the sauce.
- Crushed tomatoes. I like San Marzano crushed tomatoes. You can also use Passata if you prefer it.
- Fresh herbs. I always use fresh thyme and fresh basil for my tomato sauces.
- Potato gnocchi. Dough balls made from wheat flour and mashed potatoes. Use your favorite brand.
- Red wine. I use what I have on hand to deglaze the pan– usually a dry Italian red. This step is optional or can be replaced with beef stock.
- Parmesan. I prefer freshly grated parmesan reggiano to finish the dish before serving.
See the recipe card below for the remaining ingredients and quantities.
Instructions
Step 1
Heat a Dutch oven or large pot on medium-high heat, melt the butter and olive oil, and add the chopped onion, carrots, and celery. Saute the mirepoix for 5 minutes until the onions are translucent.
Step 2
Add salt and minced garlic. Cook for another 1-2 minutes. Next, brown the meat in the pan for about 10 minutes– breaking it up and stirring as it browns.
Step 3
Stir in the tomato paste and cook for another few minutes. Pour in the red wine, scrape up any browned bits from the bottom of the pot and cook for 5 minutes. Add the crushed tomatoes, salt, pepper, thyme, and basil and combine.
Step 4
Bring the sauce to a boil, then lower to a simmer. Cover and simmer for 45 minutes. While the sauce is simmering, cook the gnocchi according to package instructions. Serve the bolognese over the gnocchi, top it with freshly grated parmesan, and enjoy!
Sarah's Top Tips
- Don’t skip simmering your meat sauces. It’s important to simmer on low heat for at least 45 minutes to allow all the delicious flavors to meld together. I promise it’s worth it for a rich flavor and the sauce is be even better the next day!
- Reserve some of the starchy gnocchi water to add to the sauce. I always scoop out a little water in a glass measuring cup in case I need it to thin out my meat sauce.
- I like adding red pepper flakes or Calabrian chili paste for some added spice.
- Don’t forget to add a generous pinch of salt to the gnocchi water once it’s boiled to help season the dumplings.
Serving
I serve my gnocchi bolognese with freshly grated parmesan cheese, a side salad, and warm crusty bread.
Storage & Reheating
Store leftover meat sauce in an airtight container in the refrigerator for 3-4 days. Leftover gnocchi stays good in the fridge for up to 2 days.
I love making a big batch of this bolognese and storing it in freezer-safe containers or storage bags in the freezer for 4-5 months. Defrost overnight in the refrigerator and heat up on the stovetop.
Related Recipes
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and comment below. Share it on Instagram, Facebook and Pinterest!
📋 Recipe
Tap stars to rate!
Gnocchi Bolognese
KITCHEN TOOLS NEEDED
- 2 Large pot or Dutch oven
Save this Recipe!
Get the recipe link sent to your inbox so you can come back to it later!
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3-4 garlic cloves, minced
- 2 teaspoons salt
- 1 pound ground beef or pork
- 3 tablespoons tomato paste
- 1 cup dry red wine, optional
- 1 (28 ounce) can crushed tomatoes
- 5-6 fresh basil leaves, torn
- 2 sprigs fresh thyme
- salt and black pepper, to taste
- 1 package potato gnocchi
- Grated parmesan cheese, for serving
Instructions
- Heat olive oil & butter in a large pot over medium-high heat. Sauté onion, carrots, and celery for 5 minutes until onion is translucent.
- Next, add salt & garlic and cook for 1-2 more minutes. Brown the meat for 10 minutes, stirring occasionally.
- Add the tomato paste and cook for a few minutes. Pour in red wine (optional), deglaze the bottom of the pot & cook for 5 minutes. Add crushed tomatoes, salt, pepper, thyme & basil and stir to combine.
- Bring to a boil, then simmer covered for 45 minutes. Taste and season with additional salt if needed.
- While the sauce is simmering, bring a large pot of water to a boil, add salt and cook the gnocchi according to package directions until al dente.
- Serve the bolognese over the gnocchi, top it with freshly grated parmesan, and enjoy!
Sarah's Tips
- Don’t skip simmering your meat sauces. It’s important to simmer on low heat for at least 45 minutes to allow all the delicious flavors to meld together. I promise it’s worth it for a rich flavor and the sauce is be even better the next day!
- Reserve some of the starchy gnocchi water to add to the sauce. I always scoop out a little water in a glass measuring cup in case I need it to thin out my meat sauce.
- I like adding red pepper flakes or Calabrian chili paste for some added spice.
- Don’t forget to add a generous pinch of salt to the gnocchi water once it’s boiled to help season the dumplings.
- Store leftover meat sauce in an airtight container in the refrigerator for 3-4 days. Leftover gnocchi stays good in the fridge for up to 2 days.
- I love making a big batch of this bolognese and storing it in freezer-safe containers or storage bags in the freezer for 4-5 months. Defrost overnight in the refrigerator and heat up on the stovetop.
Comments
No Comments