Gnocchi Bolognese

This rich and hearty gnocchi bolognese is the perfect comfort food special enough for date night or a quiet night in with a glass of wine. This easy sauce is made vegetarian (but you can also do beef if you prefer!) and it is so good over pieces of soft and tender gnocchi. This is bound to be a favourite recipe!

Course Main Course

Cuisine Italian

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 459kcal

Author Sally

Ingredients

2 sticks celery
1 medium carrot
1 small brown onion
2 cloves garlic crushed
2 tablespoons olive oil
500 grams plant-based mince or beef mince
2 tablespoons tomato paste
1 x 410 gram can crushed tomatoes
1 cup beef stock plant-based or regular
1 tablespoon mixed dried herbs such as oregano, thyme, basil
½ cup red wine
Salt and pepper to taste
500 grams gnocchi

Instructions

Roughly chop the celery, carrot and onion and place into a food processor. Pulse on high until the vegetables are minced and even in texture.
In a large heavy based pot, heat the olive oil over medium heat and add the minced vegetables along with the crushed garlic. Using a wooden spoon to prevent them from sticking, saute the vegetables until soft.
Add the mince and break apart using the wooden spoon and continue to saute with the vegetables until browned.
Add in the tomato paste, crushed tomatoes, herbs, stock and wine and mix through until combined. Bring to the boil before turning down the heat and letting it simmer covered, for 15 minutes. Remove the lid and stir well and continue to simmer for an additional 15 minutes. Season with salt and pepper to taste.
While the sauce is simmering, bring a large pot of salted water to a boil and cook the gnocchi according to the packet instructions. Drain and return the gnocchi to the pot, reserving a little of the cooking water.
Spoon some of the bolognese sauce into the pot with the gnocchi and mix through, using a little of the reserved cooking water as needed, until the sauce coats the gnocchi.
Serve with some additional sauce on top as desired and top with fresh basil and black pepper.

Notes

The sauce makes enough for about 1 kg of store bought gnocchi so unless I am serving it to a crowd, I usually serve half for 500 grams of gnocchi and freeze the rest of the sauce for later. The sauce will freeze in an airtight container for up to 3 months.

Nutrition