|

Gnocchi Bolognese Recipe

ByCaroline
Jump to Recipe· 4.9 from 9 reviews

If you’re anything like me and crave cozy, comforting dishes that feel like a warm hug, then this Gnocchi Bolognese Recipe is going to be your new favorite. It’s rich, hearty, and packed with layers of flavor, yet surprisingly simple to pull together. The soft potato gnocchi soak up that deeply savory sauce, making every bite a delightful experience you won’t want to miss. Trust me, once you make this, you’ll find yourself coming back again and again!

🤍

Why This Recipe Works

  • Balanced Flavors: The mixture of fresh herbs, chili flakes, and wine perfectly complements the savory meat and tomato base.
  • Tender Gnocchi: Soft gnocchi gently absorb the rich sauce without falling apart, creating the ideal texture contrast.
  • Simple Techniques: Even if you’re new to cooking, the clear step-by-step process helps you nail classic Bolognese flavors with ease.
  • Homemade Feel: Using fresh herbs and sautéed vegetables gives this dish that homemade, from-scratch warmth you just can’t buy.
Gnocchi Bolognese, easy gnocchi bolognese recipe, homemade gnocchi with bolognese sauce, comforting gnocchi bolognese dish, savory potato gnocchi bolognese - The image shows a blue pot filled with a rich brown meat sauce mixed with soft, yellow-orange gnocchi. The top layer is scattered with pieces of fresh green herbs, adding a bright contrast to the warm colors of the sauce and gnocchi. The pot's handle is visible on the right side, resting on a white marbled surface. The texture of the gnocchi looks smooth and tender, while the meat sauce appears thick and hearty, covering all pieces evenly. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Gnocchi Bolognese Recipe plays a starring role, contributing to its rich taste and perfect texture. Picking fresh veggies and good-quality meat really makes a difference, and a good red wine can elevate the sauce to restaurant-quality right at home.

Gnocchi Bolognese, easy gnocchi bolognese recipe, homemade gnocchi with bolognese sauce, comforting gnocchi bolognese dish, savory potato gnocchi bolognese - Flat lay of a small pool of golden olive oil in a simple white ceramic bowl, a medium yellow onion finely diced forming a neat pile, a medium orange carrot finely diced in a small mound, two fresh celery stalks cut into small pieces arranged in a neat cluster, two large whole garlic cloves unpeeled and clean, a small heap of raw lean ground beef shaped naturally, a small white bowl filled with deep red dry red wine, a small dollop of vibrant red tomato paste on a white plate, a few sprigs of fresh green thyme finely chopped, a sprig of fresh rosemary finely chopped, a small pinch of red chili flakes scattered delicately, two bright red ripe crushed tomatoes showing natural texture in a white bowl, a small white bowl filled with rich brown beef stock, two dried bay leaves whole and unblemished, a pile of light, pillowy potato gnocchi, a small heap of finely grated pale yellow Parmesan cheese, and several bright green fresh basil leaves roughly arranged—all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Olive oil: Sautéing the veggies in olive oil adds a subtle fruity richness without overpowering the sauce.
  • Onion: Provides a sweet, aromatic base that softens as it cooks, building depth.
  • Carrot: Adds a gentle natural sweetness and texture contrast.
  • Celery: Brings an earthy crunch that balances the richer flavors.
  • Garlic: Offers that unmistakable punch that awakens the palate.
  • Lean ground beef: Use lean to avoid excess fat but keep enough flavor and tenderness in the meat.
  • Dry red wine: Cooking off the alcohol leaves behind complexity and a slight tang that makes the sauce sing.
  • Tomato paste: Intensifies the tomato flavor and thickens the sauce beautifully.
  • Fresh thyme & rosemary: These herbs add piney, savory notes that lift the entire dish.
  • Red chili flakes: Just a touch for subtle heat without overpowering.
  • Crushed tomatoes: Form the hearty saucy base – choose good-quality canned tomatoes for the best flavor.
  • Beef stock: Enriches the sauce with deeper meaty tones and keeps it luscious.
  • Bay leaves: Add a faint herbal fragrance that rounds out the sauce’s complexity.
  • Gnocchi: The star starch here; soft, pillowy gnocchi soak up the sauce in the best way.
  • Parmesan: Adds umami and a salty finish, melting gently into the gnocchi and sauce.
  • Fresh basil: Garnishes the dish with freshness and a hint of sweetness.
  • Salt & pepper: Essential seasonings that highlight all the other flavors.
📝
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love experimenting with this Gnocchi Bolognese Recipe by tweaking the herbs or adding a splash of cream at the end for extra richness. Feel free to adjust the heat level or swap out beef for turkey if you want a lighter version. The best part is how forgiving this recipe is, so you can make it truly your own.

  • Vegetarian version: I once tried this with lentils instead of beef; it’s a surprisingly hearty meatless twist that works well for a lighter weeknight meal.
  • Herb swap: If you don’t have fresh thyme or rosemary, dried herbs or even oregano bring a different but tasty spin.
  • Adding cream: Stirring in a little heavy cream right at the end makes the sauce silky and extra indulgent—perfect for special occasions.
  • Make it spicy: If you like heat, bump up the chili flakes or add a dash of hot paprika to bring some smoky fire.

Step-by-Step: How I Make Gnocchi Bolognese Recipe

Step 1: Sauté Your Veggies Tender

Start by heating the olive oil in a large pan over medium heat. Add the finely diced onion, carrot, and celery—what Italians call soffritto—and cook for about 8-10 minutes. You want the veggies to soften and become gently sweet but not browned. This slow cooking brings out the natural sugars and forms the flavor foundation for your sauce.

Step 2: Brown the Meat and Build Flavors

Next, toss in the chopped garlic and cook for just a minute until fragrant. Then add your ground beef. Use a spoon to break it apart as it browns for about 5-6 minutes, ensuring it develops those lovely caramelized bits without steaming. This caramelization adds a deep, savory note that’s key for an unforgettable Bolognese.

Step 3: Deglaze and Enhance the Sauce

Pour in the red wine and let it bubble away for a minute or two. The alcohol cooks off, leaving behind concentrated flavor that brightens the sauce. Stir in tomato paste along with the fresh thyme, rosemary, and chili flakes. These herbs add complexity, while the chili flakes give a gentle kick that slowly warms the palate.

Step 4: Simmer the Sauce to Perfection

Add crushed tomatoes, beef stock, and bay leaves. Bring the sauce to a boil, then reduce heat and let it simmer uncovered for about 15 minutes. Stir occasionally to prevent sticking. This simmering thickens the sauce beautifully and lets all the flavors meld into that signature rich Bolognese taste.

Step 5: Cook Gnocchi and Combine

While your sauce is finishing up, boil a large pot of salted water and cook the gnocchi according to package directions—usually just a few minutes until they float to the surface. Drain them carefully, then immediately stir the gnocchi into your bubbling sauce along with grated Parmesan and fresh basil. Season with salt and pepper to taste and serve hot, topping with more Parmesan if you like.

💡

Tips from My Kitchen

  • Use Fresh Herbs: Fresh thyme and rosemary make the sauce taste vibrant—dried works but fresh truly elevates it.
  • Don’t Overcook Gnocchi: They cook quickly and can get mushy if you leave them too long—watch for when they float!
  • Deglaze Properly: Scrape the pan after browning beef when adding wine to catch all those tasty browned bits.
  • Simmer Uncovered: Leaving the sauce uncovered thickens it without diluting, so you get that rich, concentrated flavor.

How to Serve Gnocchi Bolognese Recipe

Gnocchi Bolognese, easy gnocchi bolognese recipe, homemade gnocchi with bolognese sauce, comforting gnocchi bolognese dish, savory potato gnocchi bolognese - A white bowl filled with a rich, chunky dish made of two layers: the base layer is soft, yellow gnocchi with a smooth texture, and the top layer is a thick, reddish-brown meat sauce with small bits of meat and tomato sauce mixed evenly, both layers covered with bits of grated white cheese and small green herb pieces scattered on top. The bowl is placed on a white marbled surface next to a red cloth with a pattern, a piece of pale yellow cheese block, and scattered green leaves. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always finish my Gnocchi Bolognese with freshly torn basil leaves and a generous sprinkle of Parmesan cheese — it adds brightness and a lovely salty pop that balances the richness. A drizzle of good-quality extra virgin olive oil just before serving brings everything together.

Side Dishes

To round out the meal, I like something light and fresh like a crisp green salad with a lemon vinaigrette or simply garlic-roasted vegetables. A crusty Italian bread also makes a great side, perfect for mopping up any extra Bolognese sauce on the plate.

Creative Ways to Present

For dinner parties, serve the gnocchi bolognese in warmed shallow bowls. Garnish with basil and Parmesan, then add a small fresh herb sprig on top for a restaurant-style touch. I’ve even tried layering it in rustic glass casserole dishes for a beautiful family-style service when guests gather.

Make Ahead and Storage

Storing Leftovers

Leftovers store wonderfully in airtight containers in the fridge for up to 3 days. I like to keep the gnocchi and sauce combined so those little pillows soak up the flavors even more overnight—just be careful when reheating to keep the gnocchi from getting too soft.

Freezing

I prefer freezing the sauce separately from the gnocchi because the gnocchi texture can change after freezing. Freeze the sauce in portion-sized containers for up to 3 months, then thaw and reheat gently before adding freshly cooked gnocchi.

Reheating

When reheating, do it slowly on the stovetop over low heat, stirring often. If it’s too thick, splash in a little water or stock to loosen the sauce and keep the gnocchi tender but intact. Microwaving works too but can make the gnocchi gummy if overdone.

FAQs

  1. Can I use store-bought gnocchi for this recipe?

    Absolutely! Store-bought gnocchi works perfectly for this Gnocchi Bolognese Recipe, especially if you’re short on time. Just follow the package cooking instructions carefully to avoid overcooking. If you want a really authentic touch, homemade gnocchi is fantastic but definitely optional.

  2. What can I substitute if I don’t have red wine?

    No wine? No problem. You can substitute with extra beef stock or a splash of balsamic vinegar for acidity. While it won’t have quite the same complexity as wine, your sauce will still be deeply flavorful and delicious.

  3. How do I make this recipe spicier?

    The recipe calls for a pinch of red chili flakes, but you can increase the amount to suit your taste. For more sustained heat, adding a bit of cayenne pepper or a diced fresh chili during the meat cooking stage works really well.

  4. Is this recipe suitable for meal prep?

    Yes! The sauce can be made in advance and stored in the fridge or freezer, making it ideal for meal prep. I recommend cooking the gnocchi fresh to keep the best texture and then combining them just before serving.

Final Thoughts

This Gnocchi Bolognese Recipe holds a special place in my heart—there’s just something about the tender gnocchi coated in that rich, herbaceous sauce that feels like comfort food at its finest. I love making it on chilly evenings when the whole family gathers around the table, sharing stories and savoring every bite. If you give it a try, I’m sure you’ll understand why I keep coming back to this recipe and why it might just become your go-to for cozy nights too.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gnocchi Bolognese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 9 reviews
  • Author: Caroline
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
Print Recipe

Description

A classic Italian dish featuring tender gnocchi smothered in a rich, flavorful Bolognese sauce made with ground beef, fresh herbs, and crushed tomatoes. Perfect for a comforting dinner.

Ingredients

Sauce

  • 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 fresh thyme, finely chopped
  • 1 tablespoon fresh rosemary, finely chopped
  • ¼ teaspoon red chili flakes
  • 2 cans (14 oz / 400 g each) crushed tomatoes
  • 1 cup (250 ml) beef stock
  • 2 bay leaves
  • Salt and freshly ground black pepper to taste

Gnocchi and Garnish

  • 1 ½ lb (900 g) gnocchi
  • ⅓ cup (30 g) grated Parmesan
  • 6-8 fresh basil leaves, roughly chopped
  • Extra grated Parmesan for serving (optional)

Instructions

  1. Sauté Vegetables: Heat the olive oil in a large, deep pan or Dutch oven over medium heat. Add the onion, carrot, and celery, cooking for 8-10 minutes until softened.
  2. Add Garlic and Brown Beef: Stir in the garlic and cook for one minute. Then add the ground beef, cooking for 5-6 minutes until browned, breaking it up with a spoon.
  3. Deglaze with Wine: Pour in the dry red wine and cook for 1-2 minutes until the alcohol has evaporated.
  4. Add Flavorings: Mix in the tomato paste, thyme, rosemary, and red chili flakes, stirring well to combine.
  5. Simmer Sauce: Pour in the crushed tomatoes, beef stock, and add bay leaves. Bring the mixture to a boil, then reduce heat to a simmer and cook uncovered for 15 minutes, stirring occasionally until thickened.
  6. Cook Gnocchi: While the sauce simmers, bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions, then drain.
  7. Combine and Serve: Remove bay leaves from the sauce, then stir in the cooked gnocchi, grated Parmesan, and fresh basil. Season with salt and freshly ground black pepper to taste. Serve immediately with extra Parmesan if desired.

Notes

  • For a richer flavor, use homemade beef stock instead of store-bought.
  • If you prefer a milder sauce, omit the red chili flakes.
  • You can substitute ground beef with ground turkey or plant-based alternatives for a different variation.
  • Fresh gnocchi cooks quickly; be careful not to overcook to avoid mushy texture.
  • Make sure to salt the pasta water generously to season the gnocchi.
  • Leftover sauce can be refrigerated up to 3 days or frozen for longer storage.

Nutrition

  • Serving Size: 1 serving
  • Calories: 550 kcal
  • Sugar: 8 g
  • Sodium: 550 mg
  • Fat: 20 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 58 g
  • Fiber: 6 g
  • Protein: 28 g
  • Cholesterol: 75 mg

You Might Also Like These Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star