Gnocchi Bolognese: A Delicious & Easy Recipe

Gnocchi Bolognese: Prepare to embark on a culinary journey that will transport you straight to the heart of Italy! Imagine pillowy soft gnocchi, each little dumpling a cloud of potato perfection, enveloped in a rich, savory Bolognese sauce that has simmered to deep, meaty perfection. This isn’t just dinner; it’s an experience.

Bolognese sauce, a cornerstone of Italian cuisine, hails from Bologna, Italy, where it’s traditionally served with tagliatelle. The sauce’s slow cooking process allows the flavors of ground meat, vegetables, and tomatoes to meld into a symphony of deliciousness. While traditionally paired with pasta, the combination of Bolognese with gnocchi offers a delightful textural contrast that elevates the dish to new heights.

What makes Gnocchi Bolognese so irresistible? It’s the perfect marriage of comfort food and sophisticated flavors. The gnocchi’s delicate texture provides a comforting base, while the robust Bolognese sauce delivers a depth of flavor that satisfies even the most discerning palate. It’s also surprisingly easy to make at home, making it a weeknight winner that will impress your family and friends. The hearty sauce clings beautifully to the gnocchi, ensuring every bite is bursting with flavor. Get ready to create a dish that will become a family favorite!

Ingredients:

• For the Gnocchi:
• 1 kg (2.2 lbs) potatoes, preferably Russet or Yukon Gold
• 300g (2 1/2 cups) all-purpose flour, plus extra for dusting
• 1 large egg, lightly beaten
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg (optional)
• For the Bolognese Sauce:
• 500g (1.1 lbs) ground beef (or a mix of beef and pork)
• 1 large onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 150g (5 oz) pancetta or bacon, diced (optional)
• 200ml (approx. 1 cup) dry red wine
• 800g (28 oz) canned crushed tomatoes
• 2 tablespoons tomato paste
• 1 cup beef broth (or vegetable broth)
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• 1/4 cup heavy cream (optional, for richness)
• Fresh parsley, chopped, for garnish
• Grated Parmesan cheese, for serving

Preparing the Gnocchi:

1. Cook the Potatoes: The key to light and fluffy gnocchi is to start with dry potatoes. Don’t boil them! Instead, bake them or steam them. For baking, preheat your oven to 400°F (200°C). Wash the potatoes and prick them several times with a fork. Bake for about 45-60 minutes, or until they are easily pierced with a knife. Alternatively, you can steam the potatoes until tender.
2. Rice the Potatoes: Once the potatoes are cool enough to handle (but still warm!), peel them carefully. The warmer they are, the easier they are to rice. Use a potato ricer to rice the potatoes onto a clean work surface. If you don’t have a ricer, you can use a food mill or even a fine-mesh sieve, pressing the potatoes through with a spoon. Avoid using a blender or food processor, as this will make the potatoes gummy.
3. Form the Dough: Make a well in the center of the riced potatoes. Add the salt, nutmeg (if using), and the beaten egg. Start incorporating the potatoes into the egg mixture, gradually adding the flour. Don’t add all the flour at once! You may not need all of it. The goal is to create a soft, slightly sticky dough. Overworking the dough will result in tough gnocchi.
4. Knead Lightly: Gently knead the dough for just a minute or two, until it comes together into a smooth ball. If the dough is too sticky, add a little more flour, a tablespoon at a time. Be careful not to add too much, or the gnocchi will be dense.
5. Shape the Gnocchi: Divide the dough into several portions. On a lightly floured surface, roll each portion into a long rope, about 1/2 inch (1.25 cm) thick. Use a knife or dough scraper to cut the rope into 1-inch (2.5 cm) pieces.
6. Add Ridges (Optional): For a more traditional look and to help the sauce cling to the gnocchi, you can roll each piece over a gnocchi board or the back of a fork. Lightly flour the board or fork and press each gnocchi against it with your thumb, rolling it down to create ridges. This step is optional, but it does make the gnocchi look more appealing.
7. Rest the Gnocchi: Place the gnocchi on a lightly floured baking sheet, making sure they don’t touch each other. You can cook them immediately, or you can freeze them for later use. To freeze, place the baking sheet in the freezer for about an hour, or until the gnocchi are frozen solid. Then, transfer them to a freezer bag or container.

Preparing the Bolognese Sauce:

1. Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery and cook until softened, about 8-10 minutes. Stir occasionally to prevent burning. This is called a soffritto, and it’s the base of many Italian sauces.
2. Add the Garlic and Pancetta (Optional): Add the minced garlic and diced pancetta (if using) to the pot and cook for another minute, until fragrant. Be careful not to burn the garlic.
3. Brown the Meat: Increase the heat to medium-high and add the ground beef (or beef and pork mixture). Break up the meat with a spoon and cook until browned, about 8-10 minutes. Drain off any excess grease. Browning the meat is crucial for developing flavor.
4. Deglaze with Red Wine: Pour in the red wine and scrape the bottom of the pot to loosen any browned bits (fond). This adds depth of flavor to the sauce. Let the wine simmer for a few minutes, until it has reduced slightly.
5. Add the Tomatoes and Seasonings: Stir in the crushed tomatoes, tomato paste, beef broth, oregano, basil, and bay leaf. Season with salt and pepper to taste.
6. Simmer the Sauce: Bring the sauce to a simmer, then reduce the heat to low, cover, and cook for at least 2 hours, or even longer for a richer flavor. The longer it simmers, the better it will taste. Stir occasionally to prevent sticking. If the sauce becomes too thick, add a little more beef broth.
7. Finish the Sauce: Remove the bay leaf. Stir in the heavy cream (if using) for added richness. Taste and adjust the seasonings as needed.

Cooking and Assembling:

1. Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, plus about 1-2 minutes more. This indicates that they are cooked through. Don’t overcrowd the pot; cook the gnocchi in batches if necessary.
2. Combine and Serve: Use a slotted spoon to transfer the cooked gnocchi directly to the pot of Bolognese sauce. Gently toss to coat.
3. Serve Immediately: Serve the gnocchi Bolognese hot, garnished with fresh parsley and grated Parmesan cheese. A side of crusty bread is also a great addition for soaking up the delicious sauce.

Conclusion:

This Gnocchi Bolognese isn’t just another pasta dish; it’s a warm hug on a plate, a symphony of flavors that will have you craving it again and again. The pillowy soft gnocchi, combined with the rich, deeply savory Bolognese sauce, creates a textural and taste experience that’s simply irresistible. I truly believe this recipe is a must-try for anyone who appreciates comforting, flavorful Italian cuisine. It’s surprisingly easy to make, even on a busy weeknight, and the results are restaurant-quality, guaranteed to impress your family and friends.

But what truly elevates this dish is the depth of flavor in the Bolognese. We’re not just talking about a simple meat sauce here. We’re talking about a slow-simmered masterpiece, built layer upon layer with aromatic vegetables, rich ground meat, a touch of wine, and the perfect blend of herbs and spices. The long simmering time allows all the flavors to meld together, creating a sauce that’s both complex and comforting. And when that sauce clings to those delicate gnocchi? Pure magic!

Looking for serving suggestions? I love to serve this Gnocchi Bolognese with a generous sprinkle of freshly grated Parmesan cheese and a side of crusty bread for soaking up every last drop of that delicious sauce. A simple green salad with a light vinaigrette provides a refreshing counterpoint to the richness of the dish. For a truly special occasion, pair it with a bottle of your favorite Italian red wine – a Chianti Classico or a Montepulciano d’Abruzzo would be perfect.

And don’t be afraid to get creative with variations! If you’re feeling adventurous, try adding a pinch of red pepper flakes to the Bolognese for a little kick. Or, for a vegetarian version, substitute the ground meat with lentils or crumbled plant-based meat alternatives. You could also add some chopped mushrooms or other vegetables to the sauce for extra flavor and nutrients. Another delicious variation is to bake the Gnocchi Bolognese in a casserole dish with a layer of mozzarella cheese on top – talk about comfort food!

This Gnocchi Bolognese is a versatile and adaptable recipe that you can truly make your own.

I’m confident that once you try this recipe, it will become a staple in your kitchen. It’s the perfect dish for a cozy night in, a family gathering, or even a special occasion. It’s a crowd-pleaser that’s sure to impress, and it’s a dish that you’ll be proud to share with those you love.

So, what are you waiting for? Gather your ingredients, put on some Italian music, and get ready to create a culinary masterpiece. I promise you won’t be disappointed. And most importantly, don’t forget to have fun in the kitchen! Cooking should be an enjoyable experience, so relax, experiment, and let your creativity flow.

I’m so excited for you to try this recipe! Once you’ve made it, I would absolutely love to hear about your experience. Did you make any variations? What did you think of the flavor? What did your family and friends say? Share your photos and comments in the comments section below. I can’t wait to see your creations and hear your feedback. Happy cooking! Let me know if you think this Gnocchi Bolognese is as good as I do!

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