Easy Gnocchi Bolognese - Authentic Italian Recipe
I've updated an Italian classic with my Gnocchi Bolognese recipe—no tomatoes or cream - just some modern twists for the ultimate comfort food.
Equipment
- measuring cups
- measuring spoons
- Knife
- cutting board
- heavy-bottomed pot or dutch oven
- pot
- wooden spoon
- Colander
Ingredients
- 1 pound potato gnocchi
- 16 ounces ground beef
- 1 cup finely diced celery
- 1 cup finely diced carrot
- 1.5 cups finely diced yellow onion
- 3 cloves of garlic crushed
- 3.5 tablespoons olive oil
- 3.5 tablespoons unsalted butter
- 2 tablespoons double-concentrated tomato paste
- 1/2 teaspoon freshly ground pepper
- 1 teaspoon salt
- 1 cup dry white wine (scant - just under 1 cup)
- 1 cup water (scant - just under 1 cup)
Instructions
- In a heavy-bottomed pan or dutch oven, heat olive oil and butter. Stir in the onion, cover, and cook over medium-low heat for 5-10 minutes until the onion turns translucent. Stir occasionally.
- Add celery and carrot, cover, and cook for an additional 5-10 minutes until vegetables are soft and slightly browned. Stir in garlic, if using, and cook for an extra minute.
- Add ground beef, breaking it into small pieces with a wooden spoon. Increase heat to medium-high and cook for about 10 minutes until the meat loses its red color.
- Stir in tomato paste, cooking until its color deepens to a rich, brick red, about another minute.
- Pour in white wine (3/4 to 1 cup) and water (3/4 to 1 cup OR just under 2 cups if you are not using wine). Season with salt and pepper, then reduce heat to low. Cover and simmer for 1½ hours, adding ½ cup water if the sauce dries.
- Once done, boil 1 pound of gnocchi until they float (2-4 minutes), drain, and toss with bolognese sauce. Top with freshly grated Parmigiano Reggiano and serve. Enjoy!
Notes
Scant means an amount that's just barely reaching. In the case of these liquids, its about .88 of a cup each of wine and water.
- Perfect gnocchi – Boil the gnocchi until they float to the surface, indicating they are cooked. Drizzle olive oil over them after draining to prevent them from sticking together.
- Browning ground meat – Allow the ground beef to brown thoroughly to develop rich flavors. Break it into smaller pieces with a spatula for an even cook.
- Soffrito technique – Ensure the onion, celery, and carrot (soffrito) are finely diced for a well-integrated flavor base. Sauté them until softened but not overly browned.
Nutrition Facts
Calories: 768kcalCarbohydrates: 54gProtein: 26gFat: 46gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 21gTrans Fat: 2gCholesterol: 107mgSodium: 1158mgPotassium: 701mgFiber: 5gSugar: 6gVitamin A: 5890IUVitamin C: 10mgCalcium: 96mgIron: 7mg
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