Gnocchi with Meat Sauce
Indulge in the ultimate comfort food with this homemade Gnocchi with Meat Sauce recipe, where pillowy potato dumplings meet a rich, savory sauce. Crafted from scratch, the tender gnocchi are made with russet potatoes, flour, and a hint of salt, ensuring a delicate texture that melts in your mouth. Paired with a hearty meat sauce featuring ground beef, aromatic garlic, and a medley of spices simmered with crushed tomatoes, this dish strikes the perfect balance of rustic flavors and refined cooking. Topped with a generous sprinkle of grated Parmesan cheese and fresh basil, every bite bursts with Italian-inspired goodness. Perfect for a cozy dinner or an impressive weekend meal, this recipe is a celebration of homemade comfort and timeless flavor. Keywords: Gnocchi recipe, meat sauce, Italian comfort food, scratch-made dumplings, hearty dinner ideas.
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Recipe Information
Ingredients
- 2 pounds Russet potatoes
- 1.5 cups All-purpose flour
- 1 large Egg
- 2 teaspoons Salt
- 2 tablespoons Olive oil
- 1 pound Ground beef
- 1 large, finely chopped Onion
- 3 minced Garlic cloves
- 2 tablespoons Tomato paste
- 1 28-ounce can Crushed tomatoes
- 1 teaspoon Italian seasoning
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes
- 0.5 cup, grated Parmesan cheese
- 0.25 cup, chopped Fresh basil
Instructions
Start by preparing the gnocchi. Boil the potatoes with their skins on in a large pot of salted water until tender, about 20-25 minutes. Drain and allow them to cool slightly.
While the potatoes are cooking, start the meat sauce. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the garlic and cook for one more minute. Stir in the ground beef, breaking it apart with a spoon, and cook until browned, about 8-10 minutes.
Mix in the tomato paste and cook for 2 minutes, then add the can of crushed tomatoes, Italian seasoning, pepper, and red pepper flakes. Let the sauce simmer on low heat for about 20-30 minutes, stirring occasionally.
Peel the slightly cooled potatoes and pass them through a potato ricer onto a clean surface. Spread the potatoes out to cool completely.
Gently gather the potatoes into a mound with a well in the center. Pour the beaten egg into the well, then add the flour and 1 teaspoon of salt gradually, kneading gently to form a dough ball. Be careful not to overwork the dough.
Divide the dough into four pieces. Roll each piece into a long rope about 1/2 inch thick. Cut the ropes into 1-inch pieces.
Bring a large pot of salted water to a boil. One batch at a time, drop the gnocchi into the boiling water. Cook until they float to the top, then cook for 1 minute more. Remove with a slotted spoon and set aside.
Once all the gnocchi are cooked, add them to the meat sauce. Gently stir to coat the gnocchi evenly.
Serve the gnocchi topped with plenty of grated Parmesan cheese and a sprinkle of fresh basil.
Nutrition Facts
Calories |
886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 12.9 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 1181 mg | 51% | |
| Total Carbohydrate | 103.3 g | 38% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 13.6 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 222 mg | 17% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 2159 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
