Gnocchi Bolognese
Delicious tomato based meat sauce on pillowy gnocchi!
Introduction
Who doesn’t love gnocchi with a homemade meat sauce? So dang comforting and delicious. This low and slow pasta sauce is full of flavour and hands off for most of the cooking.
While traditional bolognese includes milk, i’ve chosen to exclude it for this recipe – and rather add in extra cheese!
Freeze any leftover sauce for a quick and easy weekday meal – so good!
Ingredients
- 1 package gnocchi
- 2 1/2 cups ground beef (around 1.25lbs)
- 1/2 white onion, finely chopped
- 1 cup carrot, finely chopped
- 1 cup celery, finely chopped
- 5-6 cloves garlic, finely chopped
- 796mL can diced tomatoes
- 1 cup tomato sauce
- 1/3 cup red wine
- 1/2 tsp worcestershire
- 1 tbsp nutritional yeast
- 1 tsp thyme
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp crushed red chili flakes
- 1/2 cup grated Parmigiano Reggiano, plus extra for finishing
1. Heat olive oil in a large frying pan over medium heat. Add the onions, carrots, celery and garlic. Sauté until soft, about 7-8 minutes. TIP! To create a nice meaty texture, use a food processor to chop vegetables
2. Add in the ground beef. Brown until no pink remains. Drain any excess fat
2. Incorporate into the vegetables and beef the canned diced tomatoes along with tomato sauce and red wine. Add in the worcestershire, nutritional yeast, thyme, basil, oregano, parmigiano reggiano, crushed chili flakes (optional) and generous amounts of salt & pepper.
3. Bring heat down to the lowest setting, and let the sauce simmer for 1 hour, stirring occasionally. Taste for flavour.
4. While sauce is simmering, bring a large pot of water to a boil. Add the gnocchi pasta and cook until the gnocchi float to the top of the water. Approximately 2-3 minutes. Drain
5. On medium heat, add 1 tsp olive oil in a skillet and lightly toast the gnocchi – 4-5 minutes until golden brown
5. Incorporate gnocchi into the blognese sauce by folding gently
Dish up and top with fresh parmigiano and basil
enjoy xo
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