Best Homemade Gnocchi Bolognese

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Homemade Gnocchi Bolognese is the ultimate Italian comfort food. This flavorful, aromatic tomato and red wine-based sauce is full of vegetables, ground beef, and pancetta and served over light, pillowy homemade gnocchi.

This Gnocchi Bolognese tastes just like something you’d order out at an authentic Italian restaurant. While comforting enough for Sunday dinner (and actually a gnocchi tradition in many Italian households), it’s also impressive enough to serve for a dinner party or date night. I actually served this recipe when we hosted Christmas dinner, and it was a hit! The homemade Bolognese sauce is simmered slowly for the flavors to truly meld and for the sauce to thicken. Get ready for your kitchen to smell amazing!

This recipe also includes directions for homemade gnocchi. Making gnocchi from scratch is actually easier than you might think with only four ingredients. And there’s just something about getting your hands in there and rolling the pillowy-soft clouds yourself that feels a bit therapeutic. Of course, if you’re pressed for time, store-bought gnocchi are perfectly fine too.

Homemade Gnocchi

What are gnocchi?

Gnocchi (pronounced ny-oh-key), meaning “little lumps” in Italian, are delightful potato dumplings. They're commonly thought to be pasta, but technically aren't. Although you will find gnocchi under the pasta section of my website, as I serve them with a lot of the same sauces I do my pasta (this Gnocchi Bolognese one obviously included). Gnocchi are thought to have originated in Sorrento, Italy dating back to the 16^th century.

Gnocchi Ingredients

As I mentioned above, all you need are four ingredients for homemade gnocchi.

Potatoes

I recommend using Yukon Gold of Russet for the best flavor. Yukon Gold holds the least amount of moisture though. To keep your gnocchi light, this is the best option.

Flour

All-purpose works great. I honestly don’t recommend using whole wheat for this recipe.

Egg

Egg is the binder that bring the potatoes and flour together. It keeps the gnocchi from falling apart once boiled. Some recipes recommend leaving the egg out, however with the proportions listed for this recipe you don’t have to worry about your gnocchi becoming chewy.

Pinch of Salt

Homemade Gnocchi Instructions

Start by bringing a salted pot of water to boil. Add the potatoes (skin on to avoid too much moisture retention) and cook for about 25 minutes. They should be easily pierced with a knife. Drain and allow to cool before peeling. Gently mash down but don’t over-mash or knead. You want the texture to be light and airy but lump-free. Too much combining will lead to hard rock gnocchi, and no one wants that. Leave the KitchenAid behind for this recipe. Add in the flour, egg, and salt and very carefully combine.

Once mixed together, roll out your gnocchi. I use this gnocchi board . You can also just form them by hand though. When Gnocchi Bolognese sauce is almost done, fill your pot again with water and bring to boil. Add gnocchi. You only need to cook homemade gnocchi for a few minutes’ tops, and they’re done! Alternatively, you can also quickly pan fry the gnocchi or cook them in the oven or air fryer. But a fast, easy stovetop boil is my favorite method for this recipe.

Bolognese Sauce

Bolognese, pronounced bow-luh-nayz, is an Italian tomato and meat-based sauce, classic of the city of Bologna. This one pot sauce is rich, robust, and absolutely divine.

Ingredients

Note: full ingredients and measurements are captured in the recipe card below.

Ground Beef

I use lean ground beef (about 5-10% fat) for this Gnocchi Bolognese Sauce. It provides a rich base, and lots of protein. Some people use a mixture of ground beef and ground pork (or even ground lamb), but I actually incorporate pancetta into mine. Therefore, beef is the only ground meat needed.

Pancetta

So, onto the pancetta. Pancetta is a delicious salt-cured pork belly meat. It adds additional flavor depth and complexity to this homemade Bolognese sauce.

You could also substitute bacon for pancetta or even sausage. However, both will alter the flavor. Pancetta in my opinion is the best option.

Soffritto

A classic mixture of vegetables: onion, carrot, and celery. This sautéed mixture, along with the meat, provides a base to the Bolognese sauce. I also add garlic to mine, because we love garlic here.

Dry Red Wine

A dry red wine adds additional flavor complexity to this Gnocchi Bolognese sauce. As a general rule of thumb, only cook with wine you also enjoy drinking as it has an impact on the flavor of the sauce.

Crushed Tomato Sauce and Paste

Tomato sauce is an essential part of this red Bolognese sauce. Paste adds additional flavor and helps thicken.

Beef Broth

Beef broth also helps build the base of the sauce while adding extra flavor. Chicken or vegetable broth can also be used, but I like to use beef as it’s a beef-based meat sauce.

Herbs/Spices

I’m a big spice girly. I can’t stand sauces or food in general that tastes completely under seasoned. For this Gnocchi Bolognese sauce, I like to add fresh thyme and fresh parsley. I also add basil, oregano, bay leaves, red pepper chili flakes, salt, and pepper. You can customize by adding more/less herbs and spices. I don’t like my sauce too salty, so I add more later if needed.

Half and Half

Used to add a creaminess to the Gnocchi Bolognese sauce at the end. It balances out the rich flavors. Can you use cream instead if you wish.

Fresh Parmesan

A necessity for any of my pasta or gnocchi dishes.

Gnocchi Bolognese Sauce Instructions

Add pancetta to a large pot, saucepan, or Dutch oven and brown over medium-low heat. Add onion, carrots, and celery and sauté in the pancetta grease for about five minutes. Then add garlic and cook a couple more. Add a little olive oil and butter as the vegetables are absorbing the pancetta grease so the pot doesn't become dry. You want to slowly cook the vegetables over time and be careful not to burn them.

Remove to a paper towel lined bowl or plate, then add ground beef and brown while breaking up with a spatula. Drain fat and return pancetta/vegetable mixture back to pot.

Stir in tomato paste and fresh thyme and cook for about a minute. Next, pour in dry red wine. Simmer slightly for 5-6 minutes.

Stir in crushed tomatoes, beef broth, and spices. Stir well. Bring to a slight boil, turn down heat to simmer, cover and cook for about 1 ½ hours. Stir occasionally.

Once Bolognese sauce has thickened, stir in half and half or cream and parsley. Adjust spice as needed. Simmer for 2-3 more minutes.

Homemade Gnocchi Bolognese Instructions

Towards the end of the Bolognese Sauce cooking, bring a pot of water to boil, and prepare gnocchi. They only need a couple minutes to cook (if using homemade). If using store-bought gnocchi, follow package directions. Drain gnocchi once cooked.

Place gnocchi in a bowl and top with Bolognese sauce. Sprinkle with fresh Parmesan cheese and additional fresh parsley if desired.

Storage and Reheating Instructions

Gnocchi Bolognese stores and heats back up great for leftovers. I recommend storing the gnocchi separately from the Bolognese sauce though, then combining when ready to heat back up and enjoy. It can last 3-4 days in the refrigerator in an airtight container. I’d recommend heating up in the microwave or the sauce back on the stove.

Unless you’re serving this recipe for a dinner party, you’re bound to have lots of leftovers as this prepares a big batch. Perfect for heating back up during the busy week for fast dinners or lunch on the go. You can also freeze the sauce for up to three months.

FAQs

Can I use store-bought gnocchi for this recipe?

Absolutely! While I think homemade gnocchi tastes a lot better, sometimes you just don’t have time or aren’t in the mood to make it from scratch. In that case, Trader Joe’s is my favorite pre-made gnocchi

Can I make this recipe ahead of time?

This Gnocchi Bolognese sauce is actually one that I sometimes think tastes better the next day. You can prepare the sauce a day or two ahead of time and heat back up on the stove the day of your event. Just don’t prepare the gnocchi with the sauce ahead of time, or they’re bound to become soggy and make your sauce starchy.

What else can I use Bolognese Sauce for?

This Gnocchi Bolognese is delicious, but Bolognese sauce is extremely versatile. Spaghetti Bolognese is actually the most popular use of this sauce. It tastes great with most noodles, but some of my favorites are pappardelle, tagliatelle, bucatini, or rigatoni. Try making your own pasta with my  Homemade Pasta with Kitchenaid recipe. Ravioli or tortellini would be fun too. Gluten-free? Just serve with gluten-free pasta or gnocchi. On a low carb or keto diet? Try with zucchini noodles aka zoodles!

Can I make this recipe vegetarian or vegan?

This Gnocchi Bolognese does use animal products, seeing as it’s a meat-based sauce. However, you can use meatless alternatives instead. Diced up mushrooms are also a good option. The flavor won’t be exactly the same, but if the rest of the elements are consistent it would still be delicious.

How do I thicken the sauce?

To thicken the sauce or thicken it faster, add more tomato paste. But not too much as you don’t want it to overpower the flavor. Adding heavy cream instead of half and half will also help thicken.

What’s the difference between Bolognese sauce and Ragu?

While both Italian meat-based sauces, Ragu is typically thicker by nature with larger chunks of meat. Bolognese incorporates half and half/milk/cream for a smoother texture.

Can I prepare Gnocchi alla Bolognese in a slow cooker/crockpot or Instant Pot?

Stovetop is my favorite method, but you can absolutely prepare this dish in a crockpot or Instant Pot. For a slow cooker, I just recommend sauteing the vegetables and meat ahead of time since the richness from this process impacts the sauce in such a large way. With the sauté setting on the Instant Pot you can do this all in there though! Slow cook in a crockpot for 4 hours on high or 6-8 on low. Cook in the Instant Pot for 45 minutes with slow release. Don’t prepare gnocchi until right before serving.

Serve with...

As this is a very filling dish, you don’t need much to serve with it aside from a crusty piece of bread. However, a salad like this one couldn’t hurt. If serving for a dinner party or holiday, try serving with an appetizer like Hot Cajun Crab Dip ,  Brie and Prosciutto Crostini, Mussels & Chorizo, and/or  Burrata Crostini.

As for drinks, I like to drink the same red wine I used in the sauce with this dish. A refreshing cocktail with the Italian apéritif, Aperol like this Grapefruit Vodka Cocktail would also be fabulous.

If you liked this recipe, you might also enjoy:

Homemade Creamy Basil Pesto Gnocchi

Goat Cheese Gnocchi in Herb Butter Sauce

Homemade Spaghetti & Meatballs

Lasagna with Homemade Noodles