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Italian Recipes
Gnocchi Bolognese

Gnocchi Bolognese

with Fresh Tomato Sauce, Carrots and Parmesan

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3.5 / 4 Ratingout of 1068 ratings
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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.

Allergens:Fish/PoissonSeafood/Fruit de MerWheat/BléMilk/LaitSulphites/Sulfite
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

227 g

Ground Beef

170 g

Carrot

6 g

Garlic

160 g

Roma Tomato

50 g

Shallot

1 box

Tomato Passata

1 unit

Beef Broth Concentrate

1.5 tsp

Worcestershire Sauce

(ContainsFish/Poisson, Seafood/Fruit de Mer)

500 g

Gnocchi

(ContainsWheat/Blé)

¼ cup

Parmesan Cheese

(ContainsMilk/Lait)

1 tbsp

Italian Seasoning

(ContainsSulphites/Sulfite)

Not included in your delivery

1 tbsp

Oil*

2 tbsp

Butter*

(ContainsMilk/Lait)
Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)3473 kJ
Calories830 kcal
Fat28 g
Saturated Fat10 g
Carbohydrate113 g
Sugar11 g
Dietary Fiber7 g
Protein42 g
Cholesterol80 mg
Sodium1090 mg
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Box Greater
Large Pot
Measuring Spoons
Large Non-Stick Pan
Measuring Cups
Instructionsarrow up iconarrow up icon
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PREP
PREP
1

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.

COOK SHALLOTS
COOK SHALLOTS
2

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.

3 COOK BEEF
3 COOK BEEF
3

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.

4 COOK SAUCE
4 COOK SAUCE
4

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.

5 COOK GNOCCHI
5 COOK GNOCCHI
5

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!)

6 FINISH AND SERVE
6 FINISH AND SERVE
6

To the large pot with bolognese sauce, add gnocchi, then stir to coat. Divide gnocchi bolognese between bowls. Sprinkle Parmesan across bowls.