Gnocchi Bolognese
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Ingredients
- For the Bolognese Sauce:
- 1 tablespoon olive oil
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 carrot finely diced
- 1 celery stalk finely diced
- 1 lb ground beef or a mix of beef and pork
- 1 can 14.5 oz crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper to taste
- 1/2 cup red wine optional
- 1/2 cup whole milk
- For the Gnocchi:
- 1 package 16 oz potato gnocchi (fresh or frozen)
- For Serving:
- Grated Parmesan cheese
- Fresh basil or parsley chopped (for garnish)
Instructions
- Prepare the Bolognese Sauce:
- Sauté Vegetables: In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
- Brown the Meat: Add the ground beef (or beef and pork mix) to the skillet. Cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes.
- Add Tomatoes and Seasonings: Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and black pepper. If using, pour in the red wine and bring to a simmer.
- Simmer the Sauce: Reduce the heat and let the sauce simmer for about 15-20 minutes, stirring occasionally. Stir in the milk during the last 5 minutes of cooking for a creamier texture.
- Cook the Gnocchi:
- Cook Gnocchi: In a separate pot, bring salted water to a boil. Add the gnocchi and cook according to package instructions (usually 2-3 minutes for fresh gnocchi or until they float to the surface). Drain and set aside.
- Combine and Serve:
- Combine Gnocchi and Sauce: Once the sauce is ready, gently fold the cooked gnocchi into the Bolognese sauce, ensuring they are well coated.
- Serve: Divide the Gnocchi Bolognese among serving plates. Top with grated Parmesan cheese and garnish with fresh basil or parsley.