Gnocchi Bolognese

Total Time Prep: 30 min. Cook: 15 min.
Yield 6 servings
Test Kitchen Approved
Traditional gnocchi Bolognese require a full day of cooking, but this recipe combines two different shortcuts so you can make this Italian favorite in under an hour.

Ingredients

  • 1/2 pound lean ground beef (90% lean)
  • 1 large onion, finely chopped
  • 4 garlic cloves, minced
  • 2 cans (15 ounces each) tomato sauce
  • 1 can (14-1/2 ounces) diced tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried rosemary, crushed
  • 1 to 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • GNOCCHI:
  • 2 cups mashed potato flakes
  • 1-1/2 cups boiling water
  • 2 large eggs, beaten
  • 1-1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • Grated Parmesan cheese, optional

Directions

  1. In a large saucepan, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, diced tomatoes and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes to allow flavors to blend.
  2. Place potato flakes in a large bowl; stir in boiling water until blended. Stir in eggs. Add flour and salt all at once; stir just until combined. Divide into fourths; turn each onto a floured surface. Roll into 3/4-in.-thick ropes; cut ropes into 3/4-in. pieces.
  3. Bring a large saucepan of water to a boil. Cook gnocchi in batches for 30-60 seconds or until gnocchi float. Remove with a slotted spoon. Place in a large bowl; top with sauce. Gently stir to coat. Sprinkle with cheese if desired.

Nutrition Facts

1-1/3 cups: 344 calories, 5g fat (2g saturated fat), 94mg cholesterol, 1124mg sodium, 57g carbohydrate (7g sugars, 5g fiber), 18g protein.

This dish from my mother-in-law is the Italian version of a meat-and-potatoes meal. I recently served it to friends who immediately wanted the recipe. —Karin Nolton, Ortonville, Michigan
Recipe Creator

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