Gnocchi Bolognese

Rich, savory Bolognese sauce is a perfect complement to tender, pillowy gnocchi, and together, they make a meal that would traditionally take all afternoon to assemble. By leaning on a few shortcuts, we’ve transformed the dish into something you can pull together in time for weeknight dinner.

The trick to making the fastest gnocchi is using instant mashed potato flakes. Combined with boiling water and flour, they mix up into a soft dough that’s easy to shape into bite-sized dumplings.

For the Bolognese, we add canned tomato sauce, which requires less time to cook down with beef and onions than starting from whole tomatoes or passata.

While it may seem intimidating to make gnocchi at home, it’s actually quite simple. With just a few basic ingredients and a little time, you can whip up a delicious dinner that will impress your fellow diners. And if you need to make it even faster, pick up ready-made gnocchi at the grocery store and use the sauce spelled out below. It’s an easy shortcut to a satisfying meal.

Ingredients for Gnocchi Bolognese

• Ground beef: The 1/2 pound of ground beef adds savory richness to this quick Bolognese sauce. Note that we recommend using 90% lean beef to prevent the sauce from being oily.
• Onion and garlic: Sauteing a chopped onion and some minced garlic along with the beef develops their flavor and adds depth and aroma to the sauce.
• Tomato sauce and diced tomatoes: Two types of canned tomatoes create the base of the sauce, offering tangy acidity and a touch of sweetness. Diced tomatoes hold their shape, while tomato sauce coats the gnocchi evenly.
• Herbs: Dried oregano, basil and rosemary build complexity and a classic Italian flavor profile in the sauce, and because they’re spice cabinet staples, they’re both cost-effective and easy. Feel free to substitute minced fresh herbs if you have them, or substitute an already blended Italian seasoning. 
• Sugar: Just a spoonful or two of sugar helps balance the acidity of the tomatoes and adds dimension to the sauce. You can leave it out if you’re trying to avoid added sugars, or replace it with a different sweetener.
• Instant mashed potato flakes: Combined with boiling water, potato flakes stand in for the boiled or baked and riced  potatoes in traditional potato gnocchi recipes.
• Eggs: Beaten eggs in the gnocchi dough bind it together, helping the fluffy potato dumplings hold their shape during cooking.
• All-purpose flour: Mixing flour into the gnocchi helps develop the gluten structure and the starchy texture that holds the pasta together while shaping and cooking it. Its this gluten that gives finished gnocchi its pleasantly soft and toothsome chew.
• Parmesan cheese (optional): A finishing sprinkle of grated Parmesan cheese isn’t essential, but it does add a nutty richness to the dish. Feel free to substitute shredded or grated romano, pecorino or Grana Padano.

Directions

Step 1: Make the sauce

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In a large saucepan, cook the beef, onion and garlic over medium heat until the meat is no longer pink, then drain any excess liquid. Stir in the tomato sauce, diced tomatoes and seasonings. Bring the mixture to a boil. Reduce the heat, then cover and simmer for 15 to 20 minutes to allow the flavors to blend.

Step 2: Make the gnocchi

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Place the potato flakes in a large bowl, then stir in the boiling water until blended. Stir in the eggs. Add the flour and salt all at once, and stir just until combined.

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Divide the dough into quarters, and turn each onto a floured surface. Roll the dough into 3/4-inch-thick ropes, then cut the ropes into 3/4-inch pieces.

Step 3: Cook the gnocchi, add the sauce

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Bring a large saucepan of water to a boil. Cook the gnocchi in batches for 30 to 60 seconds or until they float. Remove them with a slotted spoon.

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Place the gnocchi in a large bowl, top it with sauce and gently stir to coat. Sprinkle the dish with grated Parmesan, if desired.

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Gnocchi Bolognese Variations

• Make it meatless: Because of the rich flavors of the tomato and herbs, Bolognese is one Italian dish that’s particularly good even without the addition of beef. Swap in a plant-based ground meat alternative, or cooked French lentils to add bulk and an alternative source of protein.
• Add some milk: In Italian-American recipes, the word Bolognese often refers to a tomato sauce with ground beef. But more traditionally Italian Bolognese often contains dairy, and milk specifically, which softens the acidity of the tomatoes and adds delicate richness to dishes like beef Bolognese with linguini.
• Toss in some veggies: Add finely chopped celery, carrot or fennel along with the onion to add even more dimension and nutrition to this rich tomato sauce.

How to Store Gnocchi Bolognese

It’s best to store gnocchi uncooked. Uncooked gnocchi will last about five days in the refrigerator, or about a month in the freezer. To freeze it, place uncooked gnocchi on a baking tray in the freezer. Once it’s frozen, transfer it to zip-top bags.

Alternately, you can save some of the dough for another time by wrapping it tightly in plastic wrap and placing it in the freezer for up to six weeks. When you’re ready to make more gnocchi, simply defrost the dough in the refrigerator.

Can you freeze gnocchi with Bolognese?

Yes. Freeze uncooked gnocchi and sauce separately, and when you’re ready to eat them, defrost the sauce overnight in the refrigerator. Cook the gnocchi from frozen, then proceed with the recipe as written.

Can you make gnocchi Bolognese ahead of time?

You can definitely make both the gnocchi and the sauce ahead of time, then combine them once you’re ready to serve. We don’t recommend adding the gnocchi to the sauce until just before serving, however, as they can start to lose their shape.

Gnocchi Bolognese Tips

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How do you know when gnocchi are cooked?

As with most freshly made pastas, gnocchi cook faster than dry, boxed pastas. They’re cooked when they float to the surface of the boiling water.

Can you make gluten-free gnocchi?

This is an instance where a gluten-free all-purpose flour blend may not work in precisely the same ratio as wheat-based flour. Because the gluten and the potato starch work together to give gnocchi their structure, you may find you need to add additional flour or a little xanthan gum to help the gnocchi dough bind together.

Can you use mashed potato to make gnocchi Bolognese?

Absolutely! Using instant mashed potato flakes is a pantry-friendly shortcut, but traditionally, potato gnocchi are made using a mash of tender potatoes that have either been baked or boiled. Feel free to make the quick Bolognese sauce as instructed here along with a more traditional gnocchi recipe.