Gnocchi Bolognese

This gnocchi bolognese is winter comfort food at its finest. Pillowy soft potato gnocchi enveloped in a deeply flavorful and hearty meat sauce made up of ground beef and pork.

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Gnocchi Bolognese

I am a sucker for a hearty bowl of goodness that warms my soul on these coldest of winter days. Bolognese on its own is so cozy, but when paired with pillowy potato gnocchi, it’s taken to the next level.

Traditional bolognese is slow simmered for hours to develop rich deep flavors. While this bolognese simmers long enough to develop lots of flavor, it’s a relatively quick recipe when compared to traditional bolognese.

The sauce for this gnocchi bolognese is built all in one pan. After a short simmer, the cooked potato gnocchi is tossed in and everything is topped with a hearty sprinkle of parmesan cheese.

This gnocchi bolognese is the perfect cozy meal for entertaining, date night, such as a Valentine’s Day in, special occasion or weekend meal when you need a little extra comfort.

Ingredient Notes

Celery, carrots & onion: the mirepoix gets cooked down until soft and browned to build a flavorful base for the bolognese sauce.
Ground beef & pork: I used a 90/10 lean ground beef and one pound ground pork.
Tomato paste: lots of tomato paste is used for a rich, deep tomato flavor. Letting the tomato paste toast and turn a darker red deepens the flavor even more.
Wine: I used an affordable dry cabernet sauvignon.
Milk: whole milk is the secret ingredient of bolognese. It tenderizes the meat, and adds a rich creamy flavor while balancing out the acidity of the wine and the tomatoes.
Crushed tomato: did you know many traditional bolognese recipes don’t use tomato? I love the acidity and brightness crushed tomatoes add to this otherwise heavy dish.
Aromatics: this bolognese gets so much flavor from garlic, bay leaves, thyme, oregano, red pepper flakes, nutmeg, salt and black pepper.
Gnocchi: traditional potato gnocchi work best for this recipe.

Equipment

Sauté pan
Pasta pot
Cutting board and knife
Measuring cups and spoons
Wooden spoon
Rubber Spatula

How to Make Gnocchi Bolognese

Heat a large sauté pan over medium heat. Add butter and carrots, celery and onions to the pan and sauté until the veggies are soft and begin to stick to the bottom of the pan, about 10 minutes.

Add the ground beef and pork to the pan and cook while breaking up the meat into fine crumbles. Cook until the meat is mostly browned throughout and then drain the excess fat.

Next, add the tomato paste and garlic, stir to combine and cook for 2-3 minutes.

Add the red wine to deglaze the pan, being sure to scrap the bottom of the pan to get up any stuck on bits. Allow the wine to cook off, about 5 minutes.

Add the milk, stir and bring to simmer. Allow everything to simmer until the milk has mostly evaporated, about 10 minutes.

Next, add the crushed tomatoes, bay leaves, thyme, oregano, red pepper flakes, nutmeg, salt and black pepper. Mix everything to combine, bring to a gentle simmer and cook for at least 20 minutes.

In the final minutes of cooking, cook the gnocchi according to the package instructions. Drain the gnocchi, add it to the bolognese sauce and toss to coat the gnocchi in sauce.

Serve immediately with a healthy sprinkle of parmesan cheese.

FAQ

Can I make gnocchi bolognese ahead of time?

Yes! In fact, bolognese sauce gets better the longer it rests and as the flavors meld.

I would suggest making the bolognese sauce and storing it in an air tight container in the fridge until you are ready to use it.

When ready, heat the sauce in a sauce pan over medium heat, cook the gnocchi (it only takes a few minutes) and combine.

Can I make gnocchi bolognese in the slow cooker?

Yes. Brown the mirepoix and ground beef and pork on the stove (follow steps 1 and 2 as written below), then combine them along with the remaining sauce ingredients in a slow cooker.

Cook the bolognese on low heat for 6-8 hours. At dinnertime, prepare gnocchi according to package instructions and add to slow cooker to combine with the sauce.

How long does gnocchi bolognese last?

Gnocchi bolognese is very freezer friendly and can be frozen prior to or after adding the gnocchi. Allow the bolognese to cool completely before storing in an air tight container in the freezer for up to 3 months.

How to reheat gnocchi bolognese?

Stovetop: place gnocchi bolognese in a sauce pan and cook over medium low heat, stirring occasionally, until warmed through.
Microwave: place gnocchi bolognese in a microwave safe bowl and microwave on high for 1 minute, stir and microwave for 1 more minute.

Substitutions

Ground beef/pork: you may use any ratio of beef to pork, or omit the pork entirely and sub with more ground beef.
Wine: an equal amount of white wine works as well or, to omit alcohol entirely, use beef broth to deglaze the pan.
Milk: I do not recommend a dairy free alternative or low fat milk.
Crushed tomatoes: whole San Marzano tomatoes are a high quality substitute. Just pulse them in a food processor before adding to the bolognese.
Dried herbs: instead of dried herbs, you can use a few sprigs of fresh thyme and oregano and make a bouquet garni with the bay leaves to flavor the bolognese.

More Comforting Recipes You’ll Love

• Unstuffed Pepper Skillet
• French Onion Chicken Orzo
• Pumpkin Beer Chili
• Cauliflower Gnocchi and Chicken Sausage Bake
• Chicken Pot Pie with Buttermilk Biscuits

If you make this Gnocchi Bolognese, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!