Cozy Gnocchi Bolognese Recipe

Introduction

Cozy Gnocchi Bolognese is a comforting and hearty Italian-inspired dish perfect for chilly evenings. Tender potato gnocchi are generously coated in a rich, slow-simmered meat sauce bursting with flavor. This recipe combines traditional Bolognese elements with creamy Parmesan and a touch of smoky spices for a uniquely satisfying meal.

Ingredients

• 2 tablespoons olive oil
• 2 medium carrots, finely chopped
• 2 celery stalks, finely chopped
• 1 medium yellow onion, roughly chopped
• 4 ounces diced pancetta
• 8 cloves garlic, minced or 1 tablespoon garlic paste
• 1 lb lean ground beef (grass-fed recommended)
• 1 lb ground pork
• Kosher salt & freshly ground black pepper, to taste
• 1/2 teaspoon chipotle powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1 (6-ounce) can tomato paste
• 1 cup dry red wine (such as Chianti, Cabernet Sauvignon, or Merlot)
• 1 (14.5-ounce) can diced fire roasted tomatoes
• Herb blend: 3-4 sprigs fresh rosemary & thyme
• 2 bay leaves
• 2 cups chicken or beef broth
• 1/4 cup freshly grated Parmesan cheese, plus more for serving
• 1/4 cup heavy whipping cream
• 32 ounces potato gnocchi (shelf-stable recommended)

Instructions

1. Step 1: Heat the olive oil in a large Dutch oven over medium heat until shimmering. Add the chopped carrot, celery, and onion. Sauté the mirepoix until tender and golden, stirring often, about 6-7 minutes.
2. Step 2: Add the diced pancetta to the pot and cook with the vegetables until golden, about 2-3 minutes, stirring occasionally to render its fat evenly. Then add the garlic and cook until fragrant, about 1-2 minutes.
3. Step 3: Create a well in the center of the pot and add the ground beef and pork. Break the meat into pieces with a wooden utensil and stir to combine with mirepoix. Cook until browned and fully cooked through, about 8-9 minutes.
4. Step 4: Season the meat mixture with salt, pepper, chipotle powder, dried oregano, and smoked paprika. Stir well. Add the tomato paste and stir into the mixture to coat. Cook for another 1-2 minutes to meld flavors.
5. Step 5: Increase heat to medium-high and pour in the red wine. Stir to deglaze by scraping any browned bits from the bottom of the pot. Cook until the wine is mostly absorbed, about 4-5 minutes.
6. Step 6: Add diced tomatoes, fresh rosemary and thyme, bay leaves, and broth. Stir to combine.
7. Step 7: Reduce heat to low, cover the pot, and let the sauce simmer gently for 1 1/2 to 2 hours, stirring occasionally.
8. Step 8: After braising, skim off any excess fat from the top of the sauce if needed. Remove herb stems and bay leaves. Stir in Parmesan cheese and heavy cream until combined. Remove from heat and set aside.
9. Step 9: Bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions, but undercook by 1 minute. Reserve 1/2 cup of cooking water before draining.
10. Step 10: Transfer the gnocchi using a slotted spoon directly into the pot with the Bolognese sauce. Gently toss to coat the gnocchi evenly.
11. Step 11: Adjust sauce consistency by adding reserved gnocchi water to thin or more Parmesan to thicken, as desired.
12. Step 12: Serve immediately in bowls and top with extra freshly grated Parmesan cheese. Enjoy your cozy meal!

Tips & Variations

• For a richer depth, use a combination of ground beef and pork as suggested, but you can substitute with just beef or sausage for variation.
• If you prefer a spicier sauce, add a pinch of red chili flakes along with the chipotle powder.
• Use fresh gnocchi if available, but adjust cooking time carefully since fresh gnocchi cook faster.
• For a vegetarian version, omit meats and use lentils or mushrooms as a hearty substitute in the sauce.
• Add a splash of balsamic vinegar or a teaspoon of sugar to balance tomatoes’ acidity if needed.

Storage

Store leftover Gnocchi Bolognese in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or water to loosen the sauce if it has thickened. Avoid reheating gnocchi in the microwave as it may become chewy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the Bolognese sauce ahead of time?

Yes, the sauce can be made a day or two in advance. In fact, flavors often deepen after resting overnight. Reheat gently before adding the gnocchi.

What type of gnocchi works best?

Shelf-stable potato gnocchi works well for convenience, but fresh or frozen gnocchi can also be used. Just adjust cooking times accordingly and be careful not to overcook them.

Cozy Gnocchi Bolognese Recipe

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★★★★★

4.8 from 92 reviews

This Cozy Gnocchi Bolognese recipe is a hearty, comforting Italian classic made with a rich, slow-simmered meat sauce featuring ground beef, pork, pancetta, and a blend of savory herbs and spices. The sauce is perfectly paired with tender potato gnocchi, finished with cream and Parmesan for a luscious, creamy texture. Ideal for a satisfying dinner to warm you up on cooler nights.

• Author: zara
• Prep Time: 20 minutes
• Cook Time: 2 hours 20 minutes
• Total Time: 2 hours 40 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Meat Sauce

• 2 tablespoons olive oil
• 2 medium carrots, finely chopped
• 2 celery stalks, finely chopped
• 1 medium yellow onion, roughly chopped
• 4 ounces diced pancetta
• 8 cloves garlic, minced or 1 tablespoon garlic paste
• 1 lb lean ground beef (grass-fed preferred)
• 1 lb ground pork
• Kosher salt & freshly ground black pepper, to taste
• 1/2 teaspoon chipotle powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1 (6-ounce) can tomato paste
• 1 cup dry red wine (Chianti, Cabernet Sauvignon, or Merlot)
• 1 (14.5-ounce) can diced fire roasted tomatoes
• Herb blend: 3-4 sprigs fresh rosemary & thyme
• 2 bay leaves
• 2 cups chicken or beef broth
• 1/4 cup freshly grated Parmesan cheese, plus more for serving
• 1/4 cup heavy whipping cream

Gnocchi

• 32 ounces potato gnocchi (shelf-stable recommended)

Instructions

1. Sauté the mirepoix: Heat olive oil in a large Dutch oven over medium heat until shimmering. Add the finely chopped carrots, celery, and onion. Sauté, stirring often, until the vegetables are tender and golden, about 6-7 minutes.
2. Add the flavor agents: Add diced pancetta to the pot and cook with the mirepoix until golden and pancetta fat renders, about 2-3 minutes. Stir occasionally. Add minced garlic and cook until fragrant, about 1-2 minutes.
3. Brown the meat & season: Create a well in the center of the pot and add ground beef and pork. Break the meat with a wooden spoon and combine with the vegetables. Cook, stirring occasionally, until the meat is browned and cooked through, about 8-9 minutes. Season with salt, pepper, chipotle powder, dried oregano, and smoked paprika. Stir in tomato paste and cook 1-2 minutes more to meld flavors.
4. Deglaze the pot: Increase heat to medium-high, pour in red wine to deglaze, scraping bottom of pot to loosen browned bits. Cook until wine mostly absorbs, about 4-5 minutes.
5. Build the braise: Add diced fire-roasted tomatoes, fresh rosemary and thyme sprigs, bay leaves, and broth. Stir well to combine.
6. Slow simmer: Reduce heat to low, cover with lid, and let sauce simmer and braise gently for 1 1/2 to 2 hours. Stir occasionally to prevent sticking.
7. Finish bolognese sauce: After braising, skim excess fat from the top as needed. Remove herb stems and bay leaves. Stir in Parmesan cheese and heavy cream until fully combined. Remove from heat and set aside.
8. Cook gnocchi: Bring a large pot of salted water to a boil. Cook gnocchi according to package directions but undercook by about 1 minute since it will cook further in sauce. Reserve 1/2 cup of gnocchi cooking water before draining.
9. Assemble gnocchi bolognese: Using a slotted spoon, transfer gnocchi directly into the pot with bolognese sauce. Gently toss to coat. Adjust sauce consistency with reserved gnocchi water if too thick, or add more Parmesan to thicken.
10. Serve: Dish gnocchi bolognese into serving bowls and top with extra freshly grated Parmesan cheese. Enjoy immediately.

Notes

• Use good quality dry red wine for best flavor; a Chianti or Cabernet Sauvignon works well.
• Under-cook the gnocchi slightly to prevent it from getting mushy in the sauce.
• Skim excess fat after braising to keep the sauce rich but not greasy.
• You can substitute the ground pork with all beef if preferred, but the combination adds depth.
• Fresh herbs greatly enhance flavor but dried can be used if necessary; adjust quantities accordingly.
• For a vegetarian version, substitute meat with plant-based crumbles and use vegetable broth.

Keywords: gnocchi bolognese, Italian pasta, cozy dinner, comfort food, meat sauce, potato gnocchi