Yes, you can have a rich and decadent Gnocchi Bolognese on the table in just 40 minutes—and it’s way easier than you think! Forget boiling the gnocchi; simply sear those pillowy bites in a skillet until golden, then toss them in a hearty beef and tomato Bolognese sauce. It’s the ultimate cozy weeknight dinner that’s guaranteed to be a hit with the whole family!
London’s tips to make it a winner: Allowing the red pepper flakes to release their natural oils gives the sauce a richer, deeper taste. Additionally, make sure the gnocchi get a light sear for the best texture!
Early in our dating days, Justin made this Gnocchi Bolognese recipe for me. And let’s just say it was love at first bite! (You can find all of Justin’s recipes here!)
He has a knack for creating delicious meals from simple ingredients, and this dish is no exception. Plus, it’s super convenient since there’s no need to boil the gnocchi separately. Everything cooks together in one pot for a quick weeknight meal!
A few key tricks elevate this dish to restaurant-quality status: get a good sear on those pillowy, store-bought gnocchi, let the red pepper flakes simmer in the oil to unlock their flavor, and use the perfect beef-to-tomato ratio for a rich, balanced sauce.
You can find this recipe in the Weeknight Winners dinner cookbook!
Ingredients You’ll Need
For the exact measurements and detailed instructions, you can jump to the recipe.
- Beef. Make sure you grab an 85/15 blend or else it won’t release enough fat to sear the gnocchi. While you can use 90/10, you will need to add extra oil. If preferred, you can opt for Italian sausage, but that will affect the flavor.
- Gnocchi. A store-bought potato gnocchi works great. You can also use cauliflower gnocchi, gluten-free gnocchi, or whip up your own homemade gnocchi.
- Tomatoes and tomato paste. San Marzano tomatoes have the most flavor. If you can’t find those, opt for regular cherry or grape tomatoes. Avoid other larger tomatoes as they’ll have too much liquid and seeds. A little tomato paste also helps to thicken up the sauce.
- Seasonings. A mix of dried oregano, salt, pepper, and red pepper flakes is all you’ll need!
- Shallot. This smaller, sweet relative of the onion adds the right balance to this dish.
- Parmesan cheese. While optional, I think this sharp cheese beautifully complements the savory sauce.
How to Make Gnocchi Beef Bolognese
Jump to the recipe for the full instructions, ingredient amounts, and a printable recipe.
- Brown the beef. Add a tablespoon of olive oil to a large non-stick skillet over medium or medium-high heat. After it’s hot, carefully place the ground beef in the center and cook for 7 to 8 minutes. For the last few minutes, let the meat cook undisturbed so you get brown pieces. Remove the beef from the skillet and set it on a plate. Scrape the bottom of the pan to remove any browned bits.
- Sear the gnocchi. Drop the gnocchi into the same skillet with at least 2 tablespoons of beef grease. (Add oil if necessary.) Cook the potato gnocchi for 5 to 6 minutes, stirring occasionally. You want a light sear. Carefully add in 2 to 3 tablespoons of water and cook for another 1 to 2 minutes, just until the gnocchi are tender. Turn off the skillet off and let them rest.
- Cook the red pepper flakes. In another heavy-bottomed pot, like a large Dutch oven or deep skillet, add the remaining 2 tablespoons of oil over low heat. Stir in the red pepper flakes with a wooden spoon and cook for 2 to 3 minutes. Add the diced shallot, and sauté for 2 to 3 minutes more.
- Add the tomatoes. Stir the tomato paste and 2 tablespoons of water into the shallots and red pepper flakes. Cook for 1 to 2 minutes while stirring until the paste isn’t bright red anymore. Carefully mix in the remaining water 1 tablespoon at a time, being sure to mix well after each addition. Stir in the tomatoes and cook for 5 to 6 minutes. They will become tender. Then smash them with the back of the spatula or a spoon to make them burst. Stir in the garlic, oregano, salt, and black pepper. Cook another 1 to 2 minutes.
- Bring it all together. Stir the crumbled beef and cooked gnocchi into the tomato sauce. Serve it up with some Parmesan cheese and fresh parsley.
FAQs
Yes, the Bolognese sauce can be made up to 2 days ahead and stored in the fridge. Reheat it on the stovetop and toss with freshly seared gnocchi before serving.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of broth or water if needed to loosen the sauce.
Yes! Swap the beef for plant-based ground meat or lentils, and use vegetable broth instead of beef broth.
Store-bought shelf-stable, refrigerated, or frozen gnocchi all work great. Homemade gnocchi also works well, just make sure it’s firm enough to hold up to searing and the sauce.
Make sure your skillet is hot and don’t overcrowd it. Let the gnocchi cook undisturbed for a few minutes on each side to develop a golden, crispy exterior.
What to Serve with Gnocchi Bolognese?
When you serve up this irresistible dish, add one of these sides for a healthy and well-rounded meal.
Gnocchi is perfect with a salad, like this Lemon Arugula Salad or Massaged Kale Salad.
Go green with Steamed Broccoli, Roasted Asparagus, or Air Fryer Green Beans.
Or, choose another veggie like Instant Pot Glazed Carrots or Italian Oven-Roasted Vegetables.
More Easy Pasta Dinners
When you’re craving Italian, skip the takeout and whip up any of these delicious recipes.
email this recipe!
Enter your email and we’ll send it directly to you.
Prevent your screen from going dark
Add the ground beef to a large nonstick skillet over medium heat. Cook, breaking apart, for about 7-8 minutes. Then, cook undisturbed for 2-4 more minutes, or until the meat is browned and slightly crispy. Transfer the beef to a clean plate and set aside.
1 pound 85/15 ground beef
Add 1 tablespoon of olive oil at a time to the leftover grease in the pan until there is enough oil to coat the bottom of the skillet. (You should only need about 1-2 tablespoons.) Add the gnocchi in a single layer and cook undisturbed for 5-6 minutes, or until lightly golden. Flip, add 2-3 tablespoons of the water, and continue cooking for an additional 2-3 minutes, or until tender. Turn off the heat and let the gnocchi rest in the skillet.
1 pound potato gnocchi
Meanwhile, 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, or until the flakes begin to release their color into the oil, stirring occasionally. Increase the heat to medium and add the diced shallot. Cook until the shallot is translucent, about 2 minutes.
1 teaspoon red pepper flakes, 1 shallot
Stir in the tomato paste along with ¼ cup of the water. Cook over medium heat for 1-2 minutes, or until the paste is no longer bright red. Add in the remaining water, a few tablespoons at a time, mixing well after each addition.
3 tablespoons tomato paste
Stir the tomatoes into the sauce and cook for 5-6 minutes, or until they become tender. Once soft, smash the tomatoes with the back of a spatula or spoon until they burst. Add the garlic, oregano, salt, and black pepper and continue simmering for 5 minutes.
1 pint cherry tomatoes, ¾ teaspoon oregano, 4 cloves garlic, 1 teaspoon salt, ¼ teaspoon black pepper
Mix the crumbled beef and seared gnocchi into the sauce. Serve with Parmesan cheese and parsley, if desired.
Parmesan cheese, Fresh flat-leaf parsley
- Gnocchi: Store-bought shelf-stable, refrigerated, or frozen gnocchi all work great. Homemade gnocchi also works well, just make sure it’s firm enough to hold up to searing and the sauce. Gluten-free or even cauliflower gnocchi may also be used.
- Ground beef: A fattier cut works best to make a rich sauce. Ground turkey may also be used, if desired.
- Prep-Ahead: Make the Bolognese sauce up to 2 days ahead and store in the fridge. Reheat it on the stovetop and toss with freshly seared gnocchi before serving.
- Storage:Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of broth or water if needed to loosen the sauce.
Calories: 607kcal, Carbohydrates: 50g, Protein: 26g, Fat: 34g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 18g, Trans Fat: 1g, Cholesterol: 81mg, Sodium: 1162mg, Potassium: 735mg, Fiber: 5g, Sugar: 5g, Vitamin A: 917IU, Vitamin C: 31mg, Calcium: 79mg, Iron: 8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
