Gnocchi Bolognese Recipe

Make the Gnocchi

In a large bowl, mix ricotta cheese, egg, and salt until smooth. Gradually add flour until a soft dough forms. Divide the dough into four pieces and roll each piece into long ropes about ½ inch thick. Cut into 1-inch pieces to form gnocchi. Press each piece with a fork to create ridges. Place gnocchi on a floured surface and set aside.

Prepare the Bolognese Ragu

In a large skillet, heat olive oil over medium heat. Add diced onion, carrot, and celery. Sauté until softened, about 5 minutes. Add minced garlic and cook for an additional minute. Increase heat to medium-high and add ground beef. Cook until browned, breaking it up with a spoon.

Simmer the Sauce

Once the beef is browned, pour in the red wine and let it simmer for about 5 minutes until reduced. Add canned crushed tomatoes, oregano, basil, and black pepper. Reduce heat to low and let simmer for 20-30 minutes, stirring occasionally.

Cook the Gnocchi

In a large pot of boiling salted water, cook the gnocchi until they float to the surface, about 2-3 minutes. Use a slotted spoon to transfer the gnocchi to the skillet with the Bolognese sauce. Gently toss to combine.

Serve

Serve the gnocchi hot, topped with grated Parmesan cheese.