Gnocchi Bolognese
Soft potato gnocchi simmer in a rich beef and tomato sauce with finely chopped vegetables and a generous finish of Parmesan.
15 min
Prep
60 min
Cook
4
Serves
700
Calories
Macros · per serving
40g protein
86g carbs
21g fat
Ingredients
For 4 servings
- 500 g ground beef
- 800 g potato gnocchi
- 700 g tomato puree
- 2 tablespoons tomato paste
- 1 onion
- 1 carrot
- 1 stalk celery
- 2 cloves garlic
- 1 tablespoon olive oil
- 250 ml water
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 40 g Parmesan cheese
Instructions
- 1
Finely chop the onion, carrot and celery, mince the garlic and grate the Parmesan. Heat the olive oil in a large, deep sauté pan over medium heat. Add the onion, carrot and celery and cook for 8–10 minutes, stirring occasionally, until softened.
- 2
Increase the heat to medium-high and add the beef. Cook for 7–8 minutes, breaking it into small pieces with a wooden spoon, until browned and cooked through.
- 3
Stir in the garlic and tomato paste and cook for 2 minutes, stirring, until the paste darkens slightly.
- 4
Add the tomato purée—the pourable kind, also sold as passata—along with the ½ teaspoon salt and ¼ teaspoon black pepper. Bring to a gentle simmer, then reduce the heat to low. Partially cover and simmer for 35 minutes, stirring occasionally, until rich and thickened.
- 5
Stir in the gnocchi and 250 ml water. Bring back to a gentle simmer over medium heat, then cover and cook over medium-low heat for 6–8 minutes, stirring a couple of times, until the gnocchi are tender and coated in sauce.
- 6
Remove from the heat and stir in half the Parmesan. Divide among four bowls and sprinkle with the remaining Parmesan.
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