One-pan Gnocchi Bolognese

A good bolognese sauce that simmers away for hours on the stove is one of my family’s favourite things to eat. It is the ultimate, satisfying comfort food with so much to love. It’s freezer-friendly, feeds a crowd, can be loaded with nourishing vegetables and is outrageously delicious.

This One-pan Gnocchi Bolognese is a faster variation of the classic and is all made in one-pan (no need to pre-cook the gnocchi!), perfect for weeknight dinners with minimal clean-up! The sauce is rich and hearty, full of big savoury flavours, yet made with simple ingredients, many of which you probably already have in the pantry! Finished with stretchy, melty mozzarella cheese, this is sure to become a regular on your meal plan rotation. 

Can you make One-pan Gnocchi Bolognese ahead of time?

Yes, One-pan Gnocchi Bolognese can be frozen for up to 2 months. Thaw completely in the fridge overnight before reheating in the microwave.

Watch how to make One-pan Gnocchi Bolognese

Is One-pan Gnocchi Bolognese suitable for leftovers?

One-pan Gnocchi Bolognese can be refrigerated for up to 3 days; reheat in the microwave.

One-pan Gnocchi Bolognese

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4.6 from 10 reviews

In this hearty One-pan Gnocchi Bolognese you cook the pasta in the sauce all in one pan, which means minimal clean-up!

• Total Time: 44 mins
• Yield: 4 1x

Ingredients

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• 2 tbsp olive oil
• 1 red or brown onion, finely diced
• 2 garlic cloves, freshly minced
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 500 g (1 lb 2 oz) minced (ground) beef 
• 1 tsp sea salt flakes
• ½ tsp cracked black pepper
• 1 tbsp tomato paste (concentrated puree)
• 800 g (1 lb 12 oz) canned crushed tomatoes
• 1 tsp beef stock (bouillon) powder
• 1 tsp caster (superfine) sugar
• 1 cup (250 ml) water
• 2 sprigs fresh oregano or thyme (can be substituted with 1 tsp of dried oregano or thyme) 
• 1 bay leaf
• 500 g (1 lb 2 oz) fresh gnocchi (see note 1)
• 50 g (13/4 oz) mozzarella, sliced into bite-sized pieces or freshly shredded

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Instructions

1. Heat the olive oil in a large, heavy-based frying pan over medium–low heat.
2. Add the onion, garlic, carrot and celery. Cook for 3–5 minutes until softened and fragrant.
3. Increase the heat to high. Add the beef, salt and pepper. Cook the beef for 3–5 minutes until it changes colour from pink to brown, breaking it up with your spoon as you go.
4. Stir through the tomato paste, then add the crushed tomatoes, beef stock powder, caster sugar, water, oregano or thyme and bay leaf. Simmer for 20 minutes with the lid on. Remove the herb sprigs and bay leaf.
5. Stir the gnocchi through the sauce and cook with the lid on for 2 minutes or until the gnocchi has softened (see note 2).
6. Top with the mozzarella, place the lid on and cook for a further 2 minutes until the cheese is soft and gooey. Serve and enjoy!

Notes

Note 1 – Fresh gnocchi in the refrigerated section of the supermarket is required for this recipe, or any gnocchi that takes less than 5 minutes to cook, according to the packet instructions.

 

Note 2 – The gnocchi will release its starch as it cooks, which will thicken the sauce. It will also thicken as it sits. If the sauce is too thick, simply add 1/4 cup (60 ml) of water, or enough to reach your desired consistency. If it is too thin, cook over high heat with the lid off for an additional 2 minutes.

MAKE AHEAD

Refrigerate for up to 3 days. Freeze for up to 2 months. Thaw completely in the fridge overnight before reheating in the microwave.

LEFTOVERS

Refrigerate for up to 3 days. Freeze for up to 2 months. Thaw completely in the fridge overnight before reheating in the microwave.

• Author: Nicole
• Prep Time: 10 mins
• Cook Time: 34 mins
• Category: bolognese
• Method: pan
• Cuisine: Italian