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.
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Beef Broth Concentrate
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. Using a box grater, coarsely grate carrots. Roughly chop tomatoes. Peel, then finely chop shallots. Peel, then mince or grate garlic.
Heat a large pot over medium heat. When hot, add 1 tbsp oil, then shallots. Cook, stirring occasionally, until softened, 3-4 min.
Increase the heat to medium-high, then add beef, garlic, grated carrot and Italian seasoning to the same pot. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min. Add tomatoes. Cook, stirring occasionally, until slightly softened, 2-3 min.
Add broth concentrate, 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.
While sauce cooks, heat a large non-stick pan over medium heat. When hot, add 2 tbsp butter and swirl pan to melt, 1 min. Add gnocchi. Cook, stirring occasionally, until golden brown, 7-8 min. (NOTE: Cook 1 pkg gnocchi at a time for 4 ppl, using 2 tbsp butter for each batch!)
Add gnocchi to the large pot with bolognese sauce, then stir to coat. Divide gnocchi bolognese between bowls. Sprinkle over Parmesan.