I make this gnocchi bolognese on nights when the house feels quiet and a warm bowl fixes the mood. Soft pillows of gnocchi sink into a rich meat sauce and the table goes calm fast. We scoop, steam rises, and the spoon does not rest. The main idea is comfort with speed. I write from a small kitchen and a busy day. A short list of steps keeps us moving. Taste builds with onion, garlic, tomato, and stock. A splash of milk rounds the edges. Each bite plays tender, not heavy. I lean on Gnocchi Recipes for easy wins and I nod to friends who search Biscotti Recipe Italian, Baked Pasta Recipes, Best Pasta Recipes, Best Pasta Sauce, Alfredo Pasta Recipes, and Authentic Italian Recipes. You get a clear plan, steady heat, and a sauce that clings in a good way. If you want extra, grate more cheese and pass it down the table.
Table of Contents
- 1) Key Takeaways
- 2) Easy Gnocchi Bolognese Skillet Recipe
- 3) Ingredients for Gnocchi Bolognese Skillet
- 4) How to Make Gnocchi Bolognese Skillet
- 5) Tips for Making Gnocchi Bolognese Skillet
- 6) Making Gnocchi Bolognese Skillet Ahead of Time
- 7) Storing Leftover Gnocchi Bolognese Skillet
- 8) Try these pasta recipes next
- 9) Gnocchi Bolognese Skillet
- 10) Nutrition
1) Key Takeaways
We want cozy food that still moves fast. This Gnocchi Bolognese Skillet gives both. Linda at Cook Daily Recipe shares a pan that turns quiet evenings into warm bowls. You can read more on Cook Daily Recipe at https www dot cookdailyrecipes dot com.
The sauce tastes deep and clean. Onion meets garlic then tomato and stock. Milk softens each edge. Gnocchi slides in and soaks up flavor. You get comfort that does not feel heavy.
Store cupboard items make this plan easy. One pan means less mess. The method works for a busy week. The dish also fits guests. It looks rustic. It eats like home.
2) Easy Gnocchi Bolognese Skillet Recipe
We love Gnocchi Recipes for nights that need calm. Gnocchi Recipes save time and still feel special. I learned that a small skillet, a steady flame, and a short list can carry dinner without stress. I keep the chatter down and let the sauce speak.
I brown beef until it smells toasty. Tomato paste wakes up in the pan. Crushed tomatoes join and loosen with beef stock. Salt and black pepper bring balance. Milk slips in near the end and turns the sauce smooth. The taste stands rich but not loud.
This is my kind of comfort. The kids spear soft gnocchi and grin. I take the last spoon from the skillet and laugh a little. If you track gnocchi bolognese or skillet gnocchi for your list, this fits. It is an easy gnocchi bolognese recipe that still feels like care.
3) Ingredients for Gnocchi Bolognese Skillet
Olive oil A light coat helps onion and garlic go sweet in the pan. The oil carries flavor and keeps the sauce glossy. A simple start sets the tone for an Italian gnocchi dish that feels right.
Onion A small dice cooks down soft and mellow. The base turns sweet and adds body. I reach for yellow onion for balance with meat sauce and tomato.
Garlic Two small cloves do the job. A quick minute in warm oil releases a round aroma. The taste lands clear and not sharp.
Ground beef I use a medium grind. It browns well and gives a savory base. Turkey works if you want a lean bowl, yet beef brings a classic note.
Tomato paste A spoon or two adds depth. Let it toast for a moment to build a gentle sweetness. The sauce thanks you.
Crushed tomatoes A can keeps things simple. The texture clings to each dumpling. The taste stays bright and warm.
Beef stock Low salt works best. It opens the sauce and adds backbone without stealing the show. Good stock makes a big shift in small ways.
Whole milk A small splash softens the tomatoes. The sauce turns round. Each bite feels smooth.
Dried oregano and basil A pinch brings a familiar Italian edge. The herbs stay calm and sit behind the beef and tomato.
Salt and black pepper Taste and adjust near the end. A little at a time keeps balance steady. The sauce should feel bold but not sharp.
Potato gnocchi Shelf stable works well. Each pillow cooks quick and soaks up sauce. This is the heart of potato dumpling recipes that make weeknight plates shine.
Parmesan Fresh grated melts into the sauce. Save a little for the top. The nutty finish ties the bowl together.
Fresh parsley A handful brings color and a clean lift. Chop it fine and scatter just before you serve.
4) How to Make Gnocchi Bolognese Skillet
Step one warm and soften Set a deep skillet on medium heat. Add oil. Cook onion until soft and sweet. Add garlic for a brief minute. The kitchen smells like comfort and you know dinner is underway.
Step two brown and build Add the beef. Break it up and let color form. Stir in tomato paste and let it toast. Pour in crushed tomatoes and stock. Add oregano and basil. The sauce starts to look glossy.
Step three simmer and round Lower the heat. Let the sauce thicken with gentle bubbles. Add milk and stir. Taste salt and pepper. The sauce turns smooth and steady.
Step four cook the gnocchi Boil salted water. Drop gnocchi. When each piece floats, lift it out. Do not overcook. Soft is good. Mushy is not.
Step five finish and serve Fold gnocchi into the sauce. Add parmesan. Stir until it melts and coats each bite. Sprinkle parsley. Spoon into warm bowls and breathe in that steam. One pan gnocchi with beef never felt this relaxed.
5) Tips for Making Gnocchi Bolognese Skillet
Salt the pasta water well. The gnocchi needs a lift from the start. A good base lets the sauce shine without extra salt later. Small moves pay off.
Toast the tomato paste in the pan. That quick step adds a deep note. The sauce will taste round and a little sweet. It is a tiny trick that cooks use often.
Stir milk at the end. The sauce stays smooth and will not split. Keep the heat low when you add it. For heat lovers add red pepper flakes with the herbs for a gentle kick.
6) Making Gnocchi Bolognese Skillet Ahead of Time
Cook the sauce in the morning or the night before. Cool it and store it in a sealed jar. Reheat on low and add a splash of stock to wake the texture. This helps when a full day leaves little room.
Boil the gnocchi close to serving. Freshly cooked pieces keep the best bite. If you must hold them, toss with a little oil to stop sticking. Warm them in the sauce just before you plate.
This plan fits weeknight gnocchi dinners. It also helps hosts who want less rush. The result stays rich and calm. Guests will think you had all afternoon.
7) Storing Leftover Gnocchi Bolognese Skillet
Place leftovers in a tight container. Keep in the fridge for two days. Reheat on low with a splash of water or stock. Stir until the sauce loosens and coats again.
For the freezer hold the sauce alone. Gnocchi can turn soft after a long chill. Freeze the sauce in small portions. Warm it later and cook fresh gnocchi for the best texture.
Label the jar and note the date. Future you will smile. This is creamy gnocchi bolognese skillet comfort on demand and it keeps its charm.
8) Try these pasta recipes next
9) Gnocchi Bolognese Skillet
Gnocchi Recipes Bolognese Skillet With Tender Gnocchi
Ingredients
For the Sauce
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 500 grams ground beef
- 2 tablespoons tomato paste
- 400 grams crushed tomatoes
- 250 milliliters beef stock low salt
- 75 milliliters whole milk
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper to taste
For the Gnocchi
- 500 grams shelf stable potato gnocchi
- 50 grams grated parmesan plus more for serving
- A small handful chopped fresh parsley
Instructions
For the Sauce
- Warm the oil in a deep skillet over medium heat. Add onion and cook until soft and sweet.
- Stir in garlic for a brief minute. Add the beef and break it up. Cook until browned.
- Work in the tomato paste. Let it toast. Pour in crushed tomatoes and stock. Add oregano and basil.
- Set the heat to low. Simmer and stir now and then until thick and glossy about twenty minutes.
- Pour in milk and stir until the sauce turns smooth. Season with salt and pepper.
For the Gnocchi
- Cook the gnocchi in a large pot of salted water until they float. Lift them out with a slotted spoon.
- Fold the gnocchi into the sauce. Add parmesan and mix until it melts and coats each piece.
- Scatter parsley on top. Spoon into warm bowls and add more cheese if you like.
10) Nutrition
One serving gives about five hundred forty five calories. Protein lands near twenty eight grams. Carbs sit around fifty six grams with fiber near four grams. Fat lands near twenty four grams with nine grams saturated. Sodium rests under eight hundred milligrams.
These numbers shift with your pantry choices. Fresh gnocchi can change the starch. Stock brands vary in salt. Use this as a guide and season to taste.
Readers who follow Gnocchi Recipes and other Authentic Italian Recipes will like this balance. The sauce feels rich without weight. Each bowl fits a calm evening and a simple table.
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