Description
A comforting and hearty Gnocchi Bolognese recipe featuring seared potato gnocchi tossed in a rich, flavorful beef and tomato sauce infused with garlic, shallots, and aromatic herbs, topped with Parmesan cheese and fresh parsley.
Ingredients
Scale
Meat and Gnocchi
- 1 pound 85/15 ground beef
- 1 pound potato gnocchi
Oil and Seasonings
- 3-4 tablespoons olive oil, divided
- 1 teaspoon red pepper flakes
- 1 shallot, finely chopped
- 4 cloves garlic, finely minced
- 3/4 teaspoon dried oregano
- 1 teaspoon salt, to taste
- 1/4 teaspoon black pepper
Tomato Ingredients
- 3 tablespoons tomato paste
- 1 pint cherry tomatoes
- 1 cup water, divided
Garnish
- Parmesan cheese, grated
- Fresh flat-leaf parsley, finely chopped
Instructions
- Brown the Beef: Add the ground beef to a large nonstick skillet over medium heat. Cook, breaking apart the meat, for about 7-8 minutes. Then cook undisturbed for an additional 2-4 minutes until browned and slightly crispy. Transfer the beef to a clean plate and set aside.
- Sear the Gnocchi: Add 1 tablespoon of olive oil at a time to the leftover fat in the pan until you have about 1-2 tablespoons coating the bottom. Add the gnocchi in a single layer and cook undisturbed for 5-6 minutes or until lightly golden. Flip the gnocchi, add 2-3 tablespoons of water, and cook for another 2-3 minutes until tender. Turn off the heat and let the gnocchi rest in the skillet.
- Infuse the Oil: In a separate pot or skillet over medium-low heat, add the remaining 2 tablespoons of olive oil and the red pepper flakes. Cook for 1 minute until the flakes begin to release their color into the oil, stirring occasionally.
- Cook Shallots: Increase the heat to medium and add the diced shallot. Cook until translucent, about 2 minutes.
- Add Tomato Paste: Stir in the tomato paste with 1/4 cup of water. Cook over medium heat for 1-2 minutes until the paste is no longer bright red. Gradually add the remaining water, a few tablespoons at a time, mixing well after each addition.
- Cook Tomatoes: Add the cherry tomatoes to the sauce and cook for 5-6 minutes or until tender. Once soft, smash the tomatoes with the back of a spatula or spoon until they burst.
- Season and Simmer: Add the minced garlic, dried oregano, salt, and black pepper to the sauce. Stir and simmer for 5 minutes to meld flavors.
- Combine and Serve: Mix in the crumbled browned beef and seared gnocchi with the sauce. Toss to combine and warm through. Serve hot, garnished with grated Parmesan cheese and fresh parsley as desired.
Notes
- For extra heat, increase the red pepper flakes according to taste.
- Use fresh Parmesan cheese for best flavor in garnish.
- Be sure to sear gnocchi undisturbed to develop a nice golden crust.
- You can substitute cherry tomatoes with canned diced tomatoes if fresh are unavailable.
- Adjust salt and pepper according to preference.
