Best Homemade Gnocchi Bolognese
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.
Ingredients
- 4 oz Pancetta
- 1 medium-sized onion diced
- 1/2 cup carrot diced
- 1/2 cup celery diced
- 1 tbsp butter
- 1 tbsp olive oil
- 4-5 garlic cloves minced
- 1 lb ground beef lean
- 1 tbsp thyme fresh
- 3 tbsp tomato paste
- 1 cup dry red wine
- 28 oz crushed tomatoes in sauce
- 32 oz beef broth
- 2 bay leaves
- 1 tsp basil
- 1 1/2 tsp oregano
- 1/2 tsp red pepper chili flakes option
- 1 tsp salt
- 1 tsp pepper fresh ground
- 1 cup half & half
- 1 tbsp parsley fresh
- Parmesan fresh, for topping
- 3 potatoes if making homemade gnocchi
- 2 cups flour if making homemade gnocchi
- 1 egg
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.
- Add butter and olive oil.
- Add garlic and cook a couple more.
- Remove to a paper towel lined bowl or plate.
- Add ground beef and brown, breaking up with 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.
- 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.
- If making homemade gnocchi: Bring a salted pot of water to boil. Add the potatoes (skin on to avoid too much moisture retention) and cook for about 25 minutes.
- Drain and allow to cool before peeling.
- Gently mash down but don’t over-mash or knead.
- Add in the flour, egg, and salt and very carefully combine.
- Roll out your gnocchi using gnocchi board or floured surface into oval shapes.
- Fill your pot again with water and bring to boil.
- Once water is boiling add gnocchi. You only need to boil homemade gnocchi for a few minutes’ tops.
- Drain but don't rinse. Serve in a bowl topped with Bolognese sauce, fresh Parmesan, and fresh parsley.
Notes
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.