Gnocchi Bolognese Recipe

Bake or boil potatoes

Preheat oven to 200°C (400°F) if baking. Prick whole russet potatoes several times with a fork. Bake on a tray for 45–60 minutes until very tender, or simmer whole (with skins on) in salted water for 25–30 minutes until a knife slides easily in. Baking yields drier potatoes and lighter gnocchi; boiling is faster.

Rice or mash potatoes

While still hot (but cool enough to handle), halve potatoes and scoop flesh. Press through a ricer or mash thoroughly until smooth and lump-free. Spread on a tray to cool briefly so steam escapes (about 5 minutes).

Make dough

Transfer cooled riced potatoes to a work surface, mound into a well, sprinkle with the salt and black pepper. Add the beaten egg to the well. Sprinkle 1 3/4 cups of flour over the potato and gently combine with a bench scraper or your hands, adding the remaining flour a few tablespoons at a time only as needed to form a soft, slightly sticky dough. Do not overwork—stop when dough holds together and can be lightly shaped (should be yielding, not tough).

Shape gnocchi

Divide dough into 4 portions. Roll each into a rope about 2 cm (3/4 inch) thick on a lightly floured surface. Cut into 2 cm pieces. If desired, roll each piece over the back of a fork or a gnocchi board to create ridges. Place formed gnocchi on a lightly floured tray in a single layer, not touching, until ready to cook.

Cook gnocchi

Bring a large pot of salted water (use about 1 tbsp coarse salt per 2 L) to a rolling boil. Add gnocchi in batches so they have space. Stir gently once to prevent sticking. When gnocchi float to the surface (2–3 minutes after they float), let them cook another 30–60 seconds, then remove with a slotted spoon into a shallow pan with 2 tbsp butter or a drizzle of olive oil to prevent sticking. Keep warm while you finish the sauce.

Sweat aromatics

In a large sauté pan or shallow pot, heat 2 tbsp olive oil and 1 tbsp butter over medium heat until butter foams. Add the diced onion, carrot, and celery and a pinch of salt. Cook, stirring occasionally, until vegetables are softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Brown meat

Increase heat to medium-high. Add the chopped pancetta (if using) and cook 2–3 minutes until it releases fat. Add the ground beef, breaking it up with a spoon. Cook until browned and no pink remains, about 6–8 minutes. Season with a little salt and pepper as it browns.

Deglaze and build flavor

Stir in the tomato paste and cook 1–2 minutes to caramelize slightly. Pour in the red wine to deglaze the pan, scraping up browned bits. Let the wine reduce by half, about 3–4 minutes.

Simmer sauce

Add crushed tomatoes, milk, and stock, stirring to combine. Add dried oregano and bay leaf. Bring to a gentle simmer, then reduce heat to low and simmer uncovered for 20–30 minutes, stirring occasionally, until sauce thickens and flavors meld. Taste and adjust seasoning with salt and pepper. Remove and discard bay leaf.

Finish sauce

Stir in half of the grated Parmigiano-Reggiano and adjust seasoning. Keep sauce warm on very low heat while gnocchi are finishing.

Combine gnocchi and sauce: Add cooked gnocchi to the pan with Bolognese (or spoon sauce over gnocchi on individual plates). Gently toss so each dumpling is coated. If sauce is very thick, add a splash of reserved cooking water or stock to loosen.

Finish and garnish: Dot with the 2 tbsp unsalted butter (or toss with 1 tbsp olive oil) and sprinkle remaining Parmigiano-Reggiano and chopped parsley. Grind fresh black pepper to taste. Serve immediately so gnocchi remain tender.

Make-ahead & storing: Cooked gnocchi can be refrigerated in an airtight container for up to 2 days; reheat gently in sauce. Leftover sauce keeps 3–4 days refrigerated.