Gnocchi Bolognese is a soul-warming dish that brings together fluffy, pillowy gnocchi with a rich, slow-simmered meat sauce. The hearty flavors of beef, aromatic herbs, and robust tomato meld seamlessly into a comforting meal that’s perfect for any cozy dinner or family-style weekend gathering.
Ingredient Breakdown
The base of flavor begins with a classic mirepoix—onion, carrot, and celery—finely diced and sautéed to release their natural sweetness and depth. Garlic rounds out the aromatic foundation, infusing the sauce with warmth and a savory edge.
Building a robust sauce starts with lean ground beef, browned until caramelized and tender. Tomato paste adds umami intensity, while red wine lends complexity and body. Fresh thyme, rosemary, and a hint of chili flakes bring a subtle herbal fragrance and a touch of heat.
To create that deeply satisfying, slow-simmered texture, crushed tomatoes and rich beef stock are essential. Bay leaves add an earthy undertone, slowly infusing their essence throughout the sauce as it simmers.
The gnocchi—soft, doughy pillows—can be homemade for a rustic touch, or store-bought for convenience. Whether fresh, frozen, or shelf-stable, the gnocchi serves as the perfect base to soak up every bit of savory sauce.
A generous finishing touch of grated Parmesan cheese, torn basil leaves, and a final crack of black pepper ties the dish together with a vibrant burst of flavor and freshness.
Step-by-Step Preparation Guide
Start by gently sautéing the diced onion, carrot, and celery in olive oil until tender but not browned. This slow sweat coaxes out their sweetness, forming a fragrant foundation.
Once the vegetables have softened, add the garlic and let it bloom in the heat. Next, stir in the ground beef and cook until it browns evenly, breaking it apart as it sizzles so the texture remains loose and tender.
Deglaze the pan with dry red wine, allowing the alcohol to cook off while leaving behind a rich, complex depth. Add tomato paste, fresh herbs, and chili flakes—stirring thoroughly to meld the flavors.
Pour in the crushed tomatoes, beef stock, and bay leaves, bringing the sauce to a gentle boil. Lower the heat and simmer uncovered for 15 minutes. The sauce will reduce slightly and concentrate, becoming rich and velvety.
While the sauce thickens, cook the gnocchi in a large pot of boiling salted water. As soon as they float to the surface, they’re ready—drain and set aside.
Stir the gnocchi gently into the Bolognese sauce, ensuring each piece is thoroughly coated. Fold in Parmesan and torn basil for a fragrant finish. Taste and adjust seasoning with salt and pepper as needed.
Serve hot, garnished with extra cheese and herbs if desired.
Recipe Tips
Adjusting seasoning throughout the cooking process ensures well-balanced flavor. Taste the sauce before combining with the gnocchi.
Simmering uncovered allows the sauce to naturally thicken and concentrate without losing its silkiness.
Avoid overcooking the gnocchi—watch for them to rise to the surface and remove immediately to maintain their pillowy texture.
The Bolognese sauce can be made a day in advance for even deeper flavor. Store in an airtight container and reheat gently before mixing with the gnocchi.
What to Serve With This Recipe
Pair this dish with crusty garlic bread or a slab of warm herb focaccia to mop up the rich sauce. A crisp green salad dressed with a lemon vinaigrette offers contrast and refreshment alongside the savory richness of the gnocchi.
Roasted vegetables such as zucchini, eggplant, or asparagus add color and variety to the plate. For a classic pairing, serve with a glass of dry red wine—Chianti, Barbera, or Sangiovese are all excellent choices that complement the bold flavors beautifully.
Creative Variations
Try substituting ground beef with pork, lamb, or a plant-based meat alternative for a new spin. Add sautéed mushrooms or pancetta for a deeper, earthier tone.
Switch up the gnocchi with ricotta or spinach versions for a different texture and flavor profile. For a decadent upgrade, top with creamy ricotta or burrata just before serving for an indulgent, melty finish.
Frequently Asked Questions
Can I make the Bolognese sauce ahead of time?
Yes. Store in the refrigerator for up to two days or freeze for up to three months.
What’s the best type of gnocchi to use—fresh, frozen, or shelf-stable?
All work well. Fresh gnocchi offers a softer texture, while shelf-stable is convenient and sturdy.
Can I freeze leftovers, and how do I reheat them?
Yes. Store in a sealed container and reheat in a skillet over low heat, adding a splash of broth if needed.
Is there a non-alcoholic substitute for red wine in the sauce?
Use beef broth with a splash of balsamic vinegar or grape juice for similar depth.
How can I make this recipe gluten-free?
Use gluten-free gnocchi and ensure your stock and other ingredients are certified gluten-free.
Gnocchi Bolognese is the perfect comfort dish that layers warmth, richness, and satisfying texture in every bite. Whether shared around the family table or served as a cozy dinner for two, it’s a rustic Italian classic that never fails to impress.
Ingredients
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 finely chopped fresh thyme
1 tablespoon finely chopped fresh rosemary
¼ teaspoon red chili flakes
2 cans (14 oz / 400 g each) crushed tomatoes
1 cup (250 ml) beef stock
2 bay leaves
1 ½ lb (900 g) gnocchi
⅓ cup (30 g) grated Parmesan cheese
6–8 fresh basil leaves, roughly torn
Salt and freshly ground black pepper, to taste
Instructions
Warm the olive oil in a large Dutch oven or deep skillet set over medium heat. Add the finely diced onion, carrot, and celery, stirring occasionally as they cook down and soften—this should take about 8 to 10 minutes. Once aromatic and tender, stir in the chopped garlic and continue sautéing for another minute to enhance the base flavor.
Add the ground beef and cook for 5 to 6 minutes, breaking it apart with a wooden spoon as it browns evenly and begins to absorb the vegetable aromas.
Pour in the red wine, allowing it to simmer for 1 to 2 minutes so the alcohol cooks off and the richness infuses the meat. Stir in the tomato paste along with the chopped thyme, rosemary, and a pinch of red chili flakes for a subtle kick. Mix well to blend the flavors.
Add the crushed tomatoes, beef stock, and bay leaves to the pan. Stir everything together and bring the mixture to a gentle boil. Once bubbling, reduce the heat to low and let the sauce simmer uncovered for 15 minutes, stirring occasionally as it thickens and deepens in flavor.
Meanwhile, fill a large pot with water and bring it to a boil. Add a generous pinch of salt, then cook the gnocchi according to the instructions on the package. Once the gnocchi float to the surface, drain them well.
When the Bolognese sauce has reached a rich, hearty consistency, discard the bay leaves and stir in the cooked gnocchi. Fold in the grated Parmesan and torn basil leaves until evenly distributed. Taste and adjust the seasoning with salt and freshly ground black pepper.
Serve hot, garnished with a little extra Parmesan if desired, for a comforting, flavor-packed meal.
Gnocchi Bolognese Recipe
Ingredients
- 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 finely chopped fresh thyme
- 1 tablespoon finely chopped fresh rosemary
- ¼ teaspoon red chili flakes
- 2 cans 14 oz / 400 g each crushed tomatoes
- 1 cup 250 ml beef stock
- 2 bay leaves
- 1 ½ lb 900 g gnocchi
- ⅓ cup 30 g grated Parmesan cheese
- 6 –8 fresh basil leaves roughly torn
- Salt and freshly ground black pepper to taste
Instructions
- Warm the olive oil in a large Dutch oven or deep skillet set over medium heat. Add the finely diced onion, carrot, and celery, stirring occasionally as they cook down and soften—this should take about 8 to 10 minutes. Once aromatic and tender, stir in the chopped garlic and continue sautéing for another minute to enhance the base flavor.
- Add the ground beef and cook for 5 to 6 minutes, breaking it apart with a wooden spoon as it browns evenly and begins to absorb the vegetable aromas.
- Pour in the red wine, allowing it to simmer for 1 to 2 minutes so the alcohol cooks off and the richness infuses the meat. Stir in the tomato paste along with the chopped thyme, rosemary, and a pinch of red chili flakes for a subtle kick. Mix well to blend the flavors.
- Add the crushed tomatoes, beef stock, and bay leaves to the pan. Stir everything together and bring the mixture to a gentle boil. Once bubbling, reduce the heat to low and let the sauce simmer uncovered for 15 minutes, stirring occasionally as it thickens and deepens in flavor.
- Meanwhile, fill a large pot with water and bring it to a boil. Add a generous pinch of salt, then cook the gnocchi according to the instructions on the package. Once the gnocchi float to the surface, drain them well.
- When the Bolognese sauce has reached a rich, hearty consistency, discard the bay leaves and stir in the cooked gnocchi. Fold in the grated Parmesan and torn basil leaves until evenly distributed. Taste and adjust the seasoning with salt and freshly ground black pepper.
- Serve hot, garnished with a little extra Parmesan if desired, for a comforting, flavor-packed meal.
