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Homemade gnocchi bolognese in a charcoal bowl on a white towel.

Best Homemade Gnocchi Bolognese

5 from 2 votes
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.
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Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Servings: 6
Course: Main Course
Cuisine: Italian
Calories: 486
Ingredients Method Notes

Ingredients
  

  • 4 oz Pancetta
  • 1 medium-sized onion diced
  • ½ cup carrot diced
  • ½ cup celery diced
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 4-5 garlic cloves minced
  • 1 lb ground beef lean
  • 1 tablespoon thyme fresh
  • 3 tablespoon tomato paste
  • 1 cup dry red wine
  • 28 oz crushed tomatoes in sauce
  • 32 oz beef broth
  • 2 bay leaves
  • 1 teaspoon basil
  • 1 ½ teaspoon oregano
  • ½ teaspoon red pepper chili flakes option
  • 1 teaspoon salt
  • 1 teaspoon pepper fresh ground
  • 1 cup half & half
  • 1 tablespoon parsley fresh
  • Parmesan fresh, for topping
  • 3 potatoes if making homemade gnocchi
  • 2 cups flour if making homemade gnocchi
  • 1 egg

Method
 

  1. Add pancetta to a large pot, saucepan, or Dutch oven and brown over medium-low heat.
  2. Add onion, carrots, and celery and sauté in the pancetta grease for about five minutes.
  3. Add butter and olive oil.
  4. Add garlic and cook a couple more.
  5. Remove to a paper towel lined bowl or plate.
  6. Add ground beef and brown, breaking up with spatula.
  7. Drain fat and return pancetta/vegetable mixture back to pot.
  8. Stir in tomato paste and fresh thyme and cook for about a minute.
  9. Next, pour in dry red wine. Simmer slightly for 5-6 minutes.
  10. Stir in crushed tomatoes, beef broth, and spices.
  11. Bring to a slight boil, turn down heat to simmer, cover and cook for about 1 ½ hours. Stir occasionally.
  12. Once bolognese sauce has thickened, stir in half and half or cream and parsley. Adjust spice as needed. Simmer for 2-3 more minutes.
  13. 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.
  14. Drain and allow to cool before peeling.
  15. Gently mash down but don’t over-mash or knead.
  16. Add in the flour, egg, and salt and very carefully combine.
  17. Roll out your gnocchi using gnocchi board or floured surface into oval shapes.
  18. Fill your pot again with water and bring to boil.
  19. Once water is boiling add gnocchi. You only need to boil homemade gnocchi for a few minutes’ tops.
  20. 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.