Gnocchi Bolognese with Roasted Mirepoix | CookOS

Gnocchi Bolognese

Name: Gnocchi Bolognese with Roasted Mirepoix
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: Italian
Ingredients: ½ lb ground beef; ½ cup finely chopped carrot; ½ cup finely chopped celery; ½ cup finely chopped white onion; 3 cloves garlic, finely chopped; 2 tbsp tomato paste; 1 ½ cups tomato purée; 2 tbsp chopped fresh parsley; 4 tbsp chopped fresh basil, divided; ½ cup shredded parmesan cheese; 1 lb gnocchi; 2 tbsp heavy cream; 1 ½ cups shredded mozzarella; 2 tbsp olive oil; ½ tsp kosher salt; ½ tsp fresh ground pepper

Gnocchi Bolognese pairs tender gnocchi with a simplified bolognese made by roasting mirepoix and ground beef separately before combining with tomato sauce and fresh herbs, cutting traditional cooking time without sacrificing depth of flavor.

🌍Italian 🏷️Beef 🏷️Dinner 🏷️Family-friendly 🏷️Lunch 🏷️Roast mode Gnocchi

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Total

55 min

Servings

Difficulty

Medium

Est. Cost

$29–$48

Recipe Source

View original recipe

From Recette Magazine

Ingredients

½ lb ground beef
½ cup finely chopped carrot
½ cup finely chopped celery
½ cup finely chopped white onion
3 cloves garlic, finely chopped
2 tbsp tomato paste
1 ½ cups tomato purée
2 tbsp chopped fresh parsley
4 tbsp chopped fresh basil, divided
½ cup shredded parmesan cheese
1 lb gnocchi
2 tbsp heavy cream
1 ½ cups shredded mozzarella
2 tbsp olive oil
½ tsp kosher salt
½ tsp fresh ground pepper

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Instructions

1
Add ½ lb ground beef to a pan. In another pan, combine ½ cup carrot, ½ cup celery, ½ cup white onion, 3 cloves garlic, 2 tbsp tomato paste, 2 tbsp olive oil, ½ tsp kosher salt, and ½ tsp fresh ground pepper. Roast at 425°F for 15 minutes, stirring occasionally.
2
After roasting, remove pans. Drain the ground beef on a paper towel lined plate.
3
In the pan with the vegetable mix, stir in 1 ½ cups tomato purée, 2 tbsp chopped fresh parsley, 2 tbsp chopped fresh basil, ½ cup pecorino romano, 1 lb gnocchi, and drained ground beef. Roast at 375°F for 40 minutes.
4
When 10 minutes remain in the cook, remove the pan and stir in 2 tbsp heavy cream. Evenly distribute 1 ½ cups shredded mozzarella over the top, and return the pan to finish cooking.
5
To serve, divide gnocchi bolognese between plates and garnish with additional fresh basil.

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Tips & Notes

Pro tips

Finely chop the mirepoix (carrot, celery, onion) to uniform sizes so they roast evenly and caramelize at the same rate.
Don't skip roasting the mirepoix and beef separately—this two-component approach builds flavor quickly without long simmering.
Stir in tomato paste early and let it caramelize slightly in the pan before adding tomato purée to deepen the sauce's savory notes.
Reserve half the basil to stir in at the end and half to garnish—this preserves the fresh herb brightness that balances the rich meat sauce.

Substitutions

Ground beef → ground pork or ground veal (same ratio, same depth of flavor)
Tomato purée → crushed canned tomatoes (add 2 tbsp tomato paste to concentrate flavor)
Fresh parsley → fresh oregano or additional basil (maintain same quantity for herbaceous balance)
Parmesan cheese → pecorino romano (sharper, saltier; use slightly less)

Storage & make-ahead

Refrigerate bolognese in an airtight container for up to 3 days; freeze for up to 2 months. Reheat gently on the stovetop. Prepare bolognese a day ahead for even deeper flavor.

Common Questions

Can I use store-bought gnocchi for this recipe?

Yes, store-bought gnocchi works perfectly and saves time. Cook according to package directions until it floats, then drain and toss with the bolognese sauce.

Why roast the mirepoix and beef separately?

Roasting separately allows each component to develop its own caramelization and depth of flavor, which combines into a richer sauce in less time than traditional simmered bolognese.

Can I make the bolognese ahead of time?

Yes, the bolognese keeps refrigerated for up to 3 days and tastes even better the next day as flavors meld. Reheat gently on the stovetop before serving over fresh or stored gnocchi.

What if I don't have fresh basil?

Fresh parsley is already in the recipe and provides herbaceous flavor. You can use dried basil (1 tsp instead of fresh), or omit it and rely on the parsley and tomato paste for depth.

How do I know when the mirepoix is properly roasted?

The vegetables should be caramelized at the edges and slightly darkened, typically 15-20 minutes at high heat. They'll smell sweet and toasted when ready.