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Ground Beef Gnocchi

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Ingredients

Warning0 allergens identified

Ground Beef Gnocchi

1 shallot

2 cloves garlic

2 stalks celery

2 carrots

9 ounces sliced mushrooms

1 tbsp olive oil

14 ounces ground beef

1 tbsp tomato paste

¼ cup red wine(or vegetable/beef broth as alternative)

1 can strained tomatoes

1 bay leaf

1 sprig thyme

1 tbsp balsamic vinegar

½ tsp dried oregano

salt and pepper(to taste)

1 lb gnocchi

1 ¾ ounces cheese(grated, shredded)

Instructions

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Instructions

Peel and finely dice the shallots and garlic. Clean and finely dice the celery and carrots. Finely chop the mushrooms in a food processor or chopper.

Pour olive oil into a large pot or deep frying pan. Sauté the shallots, garlic, celery, and carrots with a generous pinch of salt over medium heat for 5 to 10 minutes, until the vegetables are soft and the shallots are translucent. Add the ground meat, break it up, and brown it over medium-high heat for 3 to 5 minutes, breaking it up into small pieces.

Once the minced meat is nicely browned and crumbly, add the mushrooms and tomato paste and sauté for 2 minutes.

Then deglaze the pan with the red wine or vegetable broth. Stir well and let the alcohol evaporate briefly.

Pour the strained tomatoes into the pan. Add the bay leaf and thyme, cover, and simmer for 15 to 20 minutes. (If time allows, you can cook it longer.) Meanwhile, preheat the oven to 200°C (390°F).

Remove the bay leaf and thyme, and season the sauce with balsamic vinegar, oregano, salt and pepper.

Add the gnocchi and stir them into the sauce. If necessary, transfer the gnocchi Bolognese to a suitable casserole dish. Sprinkle the cheese over the top and bake in a preheated oven for 20 minutes, or until the cheese is melted and golden brown.

Nutrition

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Tips & Tricks (5)

Build Depth with the Soffritto Base 🧅
Caramelize your shallots, carrots, and celery slowly over medium heat for 8-10 minutes before adding garlic and beef—this creates a rich foundational flavor that elevates the entire sauce.
Bloom Your Tomato Paste 🍅
Stir tomato paste directly into the hot oil and meat for 1-2 minutes before adding liquids to deepen its savory umami flavor and prevent a bitter taste.
Deglaze with Red Wine for Maximum Flavor 🍷
After browning the beef, pour in red wine and scrape up the caramelized bits from the pan bottom—this dissolves fond that adds incredible complexity to your Bolognese.
Pre-Cook Gnocchi Before Baking 🥔
Boil gnocchi until they float plus 2 minutes, drain thoroughly, then toss with olive oil to prevent sticking—this ensures tender dumplings that won't absorb excess sauce and become mushy.
Finish with Balsamic for Sweet-Savory Balance ⚖️
Stir in balsamic vinegar 5 minutes before the final bake to add acidity and subtle sweetness that rounds out the meat sauce's richness without overpowering it.