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Cozy Gnocchi Bolognese Recipe Perfect for Family Dinner

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A comforting and hearty dish featuring tender gnocchi paired with a rich, slow-simmered Bolognese sauce. Perfect for cozy family dinners or impressing guests.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 medium carrot, grated
  • 1 stalk celery, finely diced
  • 1 pound ground beef
  • 1 cup whole milk
  • 1 cup dry red wine
  • 1 can (14oz) crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper, to taste
  • 1 package (16oz) store-bought gnocchi or homemade gnocchi
  • 1 tablespoon butter (optional)
  • Freshly grated Parmesan cheese (optional)
  • Chopped parsley (optional)

Instructions

  1. Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, carrot, and celery. Sauté for 5–7 minutes until softened and fragrant.
  2. Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook until browned, about 8–10 minutes.
  3. Pour in the milk and stir well. Let it simmer for 5 minutes to create a velvety texture.
  4. Add the red wine and cook for another 5 minutes, allowing the alcohol to evaporate and the flavors to deepen.
  5. Stir in the crushed tomatoes, oregano, basil, salt, and pepper. Reduce the heat to low and let the sauce simmer gently for 20–25 minutes, stirring occasionally.
  6. While the sauce is simmering, bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions (typically 2–3 minutes). Drain and toss with butter if desired.
  7. Combine the cooked gnocchi with the Bolognese sauce, stirring gently to coat evenly.
  8. Serve hot, topped with freshly grated Parmesan and chopped parsley.

Notes

For added depth of flavor, use a good-quality red wine. Taste the sauce before serving and adjust seasoning as needed. A pinch of sugar can balance acidity if the tomatoes are too tangy.

Nutrition

Keywords: Gnocchi, Bolognese, Comfort Food, Family Dinner, Italian Recipe

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