Slow-Simmered Gnocchi Bolognese
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.
Servings: 6 servings
Calories: 293.41kcal
Equipment
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.2 tablespoons extra virgin olive oil, 1 tablespoon butter, 1 yellow onion, 2 carrots, 2 celery stalks
- Next, add salt & garlic and cook for 1-2 more minutes. Brown the meat for 10 minutes, stirring occasionally.3-4 garlic cloves, 2 teaspoons salt, 1 pound ground beef or pork
- 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.3 tablespoons tomato paste, 1 cup dry red wine, 1 (28 ounce) can crushed tomatoes, 5-6 fresh basil leaves, 2 sprigs fresh thyme, salt and black pepper
- 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.1 package potato gnocchi
- Serve the bolognese over the gnocchi, top it with freshly grated parmesan, and enjoy!Grated parmesan cheese
Video
Notes
- Don't rush the simmer. Low and slow for at least 45 minutes is what gives the sauce its depth. It's worth it.
- Cook the tomato paste first. Give it 2-3 minutes in the pot before adding wine or tomatoes. It deepens the flavor of the whole sauce.
- Salt the gnocchi water generously. This is the only chance to season the gnocchi themselves - don't skip it.
- Reserve gnocchi water. A splash helps the bolognese cling to the gnocchi instead of sliding off. Scoop some out before draining.
- Add heat if you like. A pinch of red pepper flakes or Calabrian chili paste at the end adds a nice warmth without changing the sauce.
- Storage: Store bolognese sauce in the fridge for 3-4 days or freeze for up to 5 months. Store cooked gnocchi separately for up to 2 days.
Nutrition
Serving: 1serving | Calories: 293.41kcal | Carbohydrates: 7.03g | Protein: 13.97g | Fat: 19.99g | Saturated Fat: 6.52g | Polyunsaturated Fat: 0.93g | Monounsaturated Fat: 10.06g | Trans Fat: 0.93g | Cholesterol: 53.95mg | Sodium: 908.64mg | Potassium: 393.63mg | Fiber: 1.32g | Sugar: 2.88g | Vitamin A: 3563.28IU | Vitamin C: 5.43mg | Calcium: 36.09mg | Iron: 1.94mg
