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A bowl of soft potato gnocchi coated in rich, red meat sauce with grated parmesan cheese on top.

Gnocchi Bolognese

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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 4 servings
Calories 650 kcal

Ingredients
  

  • 500 g potato gnocchi
  • 250 g ground beef
  • 250 g ground pork
  • 50 g pancetta , finely chopped
  • 1 onion , finely diced
  • 1 carrot , finely diced
  • 1 celery stalk , finely diced
  • 2 tablespoons tomato paste
  • 125 ml dry white wine
  • 250 ml whole milk
  • 400 g crushed tomatoes
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Grated Parmesan cheese

Instructions
 

  • Heat olive oil in a Dutch oven over medium heat and sauté the pancetta until the fat renders.
  • Add the onion, carrot, and celery, cooking until the vegetables are softened and translucent.
  • Add the ground beef and pork, browning the meat thoroughly while breaking it into small crumbles.
  • Stir in the tomato paste and cook for 2 minutes until it darkens slightly and develops flavor.
  • Pour in the white wine to deglaze the pan, simmering until the liquid has mostly evaporated.
  • Add the crushed tomatoes and milk, then reduce the heat to low. Simmer partially covered for 3 hours, stirring occasionally.
  • Season the sauce with salt and black pepper to taste.
  • Bring a large pot of salted water to a boil. Cook the gnocchi until they float to the surface, which takes approximately 2 to 3 minutes.
  • Drain the gnocchi and transfer them directly into the Bolognese sauce, tossing gently to coat.
  • Serve hot, garnished with a generous amount of grated Parmesan cheese.