Gnocchi Bolognese

dsc_1571RECIPE #351, DAY #532


ORIGINAL RECIPE: “Mini-Gnocchi Bolognese” from December 2016 Food Network Magazine*

TIMING: 30 minutes


TOOLS: Ovenproof skillet

COOK TYPE: Stovetop, oven

HEALTH: Aaaand more white flour. But if you haven’t had pasta or red meat in a few days, you will be fine with the combination of protein, carbs, cheese, and vegetables for a quick weeknight dinner. Pair it with a green salad, for sure, or even a veggie-heavy antipasto platter.dsc_1569

EXPERIENCE: I haven’t yet met a gnocchi that I love, which is probably because I’ve never had a great one. This week-night version of pre-made gnocchi with a simple sauce is no exception. I thought the gnocci was gummy and the sauce unexceptional and would have preferred pasta, but my kids absolutely did not agree. They loved this dish, so it would be worth repeating, just for that.

NOTES: Buy the best pre-made gnocchi you can get, and do not overcook them.

You could always add mushrooms, bell peppers, cream, or red pepper flakes.


  1. Preheat your broiler.
  2. Hand-crush 30 ounces canned tomatoes. Set aside.
  3. In an ovenproof, deep saute pan, heat 2 tablespoons olive oil over medium-high heat. Add 1 fine diced onion and 1 fine diced carrot and cook until onion is translucent. Add 2 cloves pressed garlic and stir 3o seconds.
  4. Add 12 ounces-1 pound ground beef with 1/2 teaspoon salt and pepper, then break up until browned. Add your tomatoes, 1 2/ teaspoon oregano, and 1/4 teaspoon salt. Bring to a boil, reduce heat to simmer, and cook 20 minutes until sauce thickens but is not dry.
  5. Meanwhile, bring a pot of salted water to a boil and cook 1 package pre-made gnocchi per box instructions. Drain, reserving some of the cooking water. Toss the hot gnocchi with 2 tablespoons butter, 1/4 cup cooking water, 2 tablespoons chopped parsley, salt, and pepper.
  6. Spread the gnocchi over the tomato sauce. Sprinkle with 1/2 cup shredded mozzarella. Broil until browned and bubbly, then serve right away.


Serve with an Italian, green salad and a glass of red wine. Otherwise, a veggie-heavy antipasto platter.

*Recipe changed from the original.



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