Gnocchi Bolognese is the very definition of comfort food! Made with lean ground beef simmered in an aromatic tomato and wine sauce, these pillowy gnocchi are just perfect for those days you need a fuss-free treat.

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I love gnocchi in everything from this Creamy Italian Sausage Gnocchi Soup to this very comforting Creamy Chicken Gnocchi.
However, I've always had a sweet spot for ragu Bolognese and one of my favorite ways to enjoy it is with, you guessed, gnocchi.
Tender potato gnocchi are coated in a rich and savory meat sauce, then topped with a sprinkle of sharp Parmesan cheese.
Each bite is a comforting and satisfying blend of flavors and textures.
You can make this gnocchi and Bolognese sauce with homemade or store-bought gnocchi.
If you're going for shop-bought, the ones in the fresh pasta section are excellent for this recipe.
Why you'll love this gnocchi Bolognese recipe
- Easy to make — This gnocchi Bolognese recipe is simple to prepare, with just a few steps and ingredients. It's a great option for a busy weeknight dinner.
- Flavorful and satisfying — The combination of tender gnocchi, rich and savory Bolognese sauce, and sharp Parmesan cheese creates a super flavorful and satisfying dish.
- Versatile — You can serve this gnocchi Bolognese as is or add in your favorite vegetables to make it your own.
What goes into gnocchi Bolognese
Olive oil — You'll need a splash of extra virgin olive oil to saute the veggies in.
Onion, carrot and celery — These veggies form the flavor base of the ragu. It's best to dice them on the smaller side, so they cook quickly.
Garlic — Follow your heart here and add as much freshly chopped garlic as you like.
Ground beef — I used lean ground beef (5% fat) to make this ragu, but you can use your favorite one or go for turkey instead for an even healthier sauce.
For a deeper and more complex flavor, consider using a mixture of meats in your Bolognese sauce, such as ground beef, pork, and veal.
Dry red wine — The general rule of thumb is to use a wine that you would also enjoy drinking.
The flavor of the wine will be infused into the dish, so it's important to choose a wine that you like. Some dry red wines that work well here include Cabernet Sauvignon, Merlot and Pinot Noir.
Fresh herbs — A mix of fresh thyme and rosemary adds loads of flavor to the sauce. You can use dried herbs instead if that's what you have on hand.
Red chili flakes — Only add red chili flakes if you want your sauce to have a bit of a kick.
Crushed tomatoes — Use the best quality crushed tomatoes you can because they really make a difference.
Beef stock — I like to use low-sodium beef stock, and then adjust the seasoning at the end.
Gnocchi — Use store-bought or homemade gnocchi in this recipe. Frozen gnocchi also work.
Good-quality gnocchi will have a soft and pillowy texture, which is perfect for soaking up the rich and flavorful Bolognese sauce.
Parmesan — I keep a wedge of Parmesan in the fridge and grate it as needed using a fine grater.
Freshly grated Parmesan cheese has a stronger, more complex flavor than pre-grated cheese, which is often made from different types of cheese or has added preservatives to extend its shelf life.
Fresh basil — This adds a bit of extra fresh flavor to the finished dish.
How to make gnocchi alla Bolognese
Heat the olive oil in a large, deep pan or Dutch oven and cook the chopped onion, carrot and celery for 8-10 minutes over medium heat until they soften.
Add the garlic, cook for another minute, and then add the ground beef. Cook for 5-6 minutes until the meat has browned, breaking it down with your spoon as you go.
Stir in the wine and cook for 1-2 minutes until the alcohol evaporates.
Next, add the tomato paste, thyme, rosemary and red chili flakes and stir to combine.
Stir in the crushed tomatoes, beef stock and bay leaves. Bring to a boil, then lower the heat and simmer for 15 minutes without a lid, stirring occasionally.
Meanwhile, bring a large pot of water to a boil, salt it and cook the gnocchi according to the directions on the package.
When the sauce has thickened, stir in the cooked gnocchi, Parmesan and fresh basil. Season to taste and serve immediately, with some extra grated Parmesan on top if you like.
Leftovers and storage
- To store leftover Bolognese ragu in the fridge, transfer it to an airtight container and store it in the fridge for up to 3-4 days.
- To store leftover Bolognese ragu in the freezer, transfer it to an airtight container or a freezer-safe bag. It's best to freeze just the ragu without the gnocchi.
- Squeeze out as much air as possible before sealing the bag or container, as air can cause freezer burn. Label the bag or container with the date and contents, and store it in the freezer for up to 3-4 months.
- To thaw frozen Bolognese ragu, transfer it to the fridge to thaw overnight. Once thawed, the Bolognese ragu can be reheated in a saucepan or microwave until it is hot all the way through.
Recipe notes and tips
- Adding a generous pinch of salt to the water before cooking the gnocchi will help to season the dumplings and bring out their flavor.
- Bolognese sauce tastes even better the next day, so consider making it a day in advance and storing it in the fridge. This will give the flavors time to develop and intensify.
- This sauce makes enough for 2 lb (900 g) gnocchi. If you like to have more sauce than gnocchi, use just 1 - ½ lb gnocchi instead.
If you liked this gnocchi Bolognese recipe, you might also like some of my other easy recipes with gnocchi:
- Creamy Italian Sausage Gnocchi Soup
- Creamy Chicken Gnocchi
- Gnocchi Carbonara
- Creamy Chorizo Gnocchi
- Air Fryer Gnocchi
Looking for more delicious inspiration? Follow Skinny Spatula on Instagram, Facebook, and Pinterest!
Gnocchi Bolognese
Gnocchi Bolognese is the very definition of comfort food! Made with lean ground beef simmered in an aromatic tomato and wine sauce, these pillowy gnocchi are just perfect for those days you need a fuss-free treat.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 1 medium carrot, finely diced
- 2 celery stalks, finely diced
- 2 large garlic cloves, finely chopped
- 1 lb (500 g) lean ground beef
- ½ cup (100 ml) dry red wine
- 2 tablespoons tomato paste
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- ¼ teaspoon red chili flakes
- 2 cans (14 oz / 400 g each) crushed tomatoes
- 1 cup (250 ml) beef stock
- 2 bay leaves
- 1 ½ lb (900 g) gnocchi
- ⅓ cup (30 g) grated Parmesan
- 6-8 fresh basil leaves, roughly
- Salt and freshly ground black pepper to taste
Instructions
- Heat the olive oil in a large, deep pan or Dutch oven and cook the onion, carrot and celery for 8-10 minutes over medium heat until they soften.
- Add the garlic, cook for another minute, and then add the ground beef. Cook for 5-6 minutes until the meat has browned, breaking it down with your spoon as you go.
- Stir in the wine and cook for 1-2 minutes until the alcohol evaporates.
- Next, add the tomato paste, thyme, rosemary and red chili flakes and stir to combine.
- Stir in the crushed tomatoes, beef stock and bay leaves. Bring to a boil, then lower the heat and simmer for 15 minutes without a lid, stirring occasionally.
- Meanwhile, bring a large pot of water to a boil, salt it and cook the gnocchi according to the directions on the package.
- When the sauce has thickened, stir in the cooked gnocchi, Parmesan and fresh basil. Season to taste and serve immediately, with some extra grated Parmesan on top if you like.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 478Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 105mgSodium: 576mgCarbohydrates: 62gFiber: 6gSugar: 9gProtein: 34g
Nutritional information is an estimate provided by an online nutrition calculator.
Jenna says
Made a lot of sauce with not enough gnocchi, I'd suggest doubling up on the gnocchi. Other than that, I loved it.
Jennifer Blanchard says
Could this recipe be reheated with good results?
Alice says
Sure, I prefer to reheat it in the microwave but you can also do it on the stovetop. You may need to add a bit of broth if it looks too dry.
Lisa L Tangeman says
I made this as recommended. Mine ended up very acidic from the canned tomatoes. Had to add baking soda and sugar to combat that. Was okay but needed more flavor. Good recipe but I probably would make it completely different next time.
Alice says
Hi Lisa, I'm sorry your sauce ended up too acidic. Some canned tomatoes are more acidic than others and it always helps to add a bit of sugar to counteract that.
Katalin Magda says
Just curious if I can omit the celery . My hubby has a fear of veggies but maybe ok w the rest ! Thanks much !
Alice says
Aboslutely, you can omit the celery.