Gnocchi are pillowy potato dumplings that are delicious when doused with fresh tomato sauce. We're taking gnocchi a step further by pan-frying them until they're crispy and golden-brown and then tossing in a rich tomato sauce. If you thought gnocchi was irresistible before, wait until you taste this recipe.
Beef Broth Concentrate
Worcestershire Sauce(ContainsFish/Poisson, Seafood/Fruit de Mer)
When pan-frying the gnocchi, make sure not to overcrowd the pan! Cook it in multiple batches, if necessary, to get that golden-brown crispiness.
Wash and dry all produce.* Using a box grater, coarsely grate carrots. Peel, then mince or grate garlic. Cut tomatoes into 1/2-inch pieces. Peel, then cut shallots into 1/4-inch pieces.
Heat a large pot over medium heat. When the pot is hot, add 1 tbsp oil (dbl for 4 ppl), then shallots. Cook, stirring occasionally, until softened, 3-4 min.
Using the same pot, increase heat to medium-high, then add beef, garlic, grated carrot and 1 tbsp Italian seasoning (dbl for 4 ppl). Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min. (TIP: Cook to a min. internal temp. of 71°C/160°F.**) Add tomatoes. Cook, stirring occasionally, until slightly softened, 2-3 min.
To the pot, add broth concentrate(s), Worcestershire sauce and passata to the pot. Reduce heat to medium-low. Simmer, stirring occasionally, until sauce starts to thicken, 10-12 min. Season with salt and pepper.
Meanwhile, heat a large non-stick pan over medium heat. When pan is hot, add 2 tbsp butter and swirl pan to melt, 1 min. Add gnocchi. Cook, stirring occasionally, until gnocchi is golden brown, 7-8 min. (NOTE: Don't overcrowd pan; cook 1 pkg gnocchi at a time for 4 ppl, using 2 tbsp butter for each batch!)
To the large pot with bolognese sauce, add gnocchi, then stir to coat. Divide gnocchi bolognese between bowls. Sprinkle Parmesan across bowls.