Ragu Gnocchi
Prep time 10mins
Cook time 50mins
Serves or Makes: 4

Recipe Card


  • 1/2 medium white onion, chopped
  • 1 celery stalk, chopped
  • 1 small carrot, peeled and chopped
  • 3 garlic cloves, minced
  • 1/4 teaspoon chili flakes
  • 2 tablespoons Tuttorosso Tomato Paste
  • 1 pound ground beef
  • 4 ounces pancetta, cubed
  • Kosher salt and freshly ground pepper, to taste
  • 1/4 cup beef broth
  • 1 (28 ounce) can Tuttorosso San Marzano Style Hand Crushed Tomatoes
  • 1/2 cup freshly grated parmesan cheese
  • 2 tablespoons fresh basil, chopped
  • 1 pound potato gnocchi
  • 1 tablespoon olive oil


  • Step 1

    In a large pan over medium to low heat add the olive oil. Once heated add the onion, celery, and carrots. Add a heavy pinch of salt (approx ¼ tsp) and cook down for 10 minutes until soft, mixing every minute or so.

  • Step 2

    Add in the garlic and chili flakes and cook for another 2-3 minutes until the garlic is fragrant and soft.

  • Step 3

    Add in the Tuttorosso Tomato Paste, beef, pancetta, and season with salt and pepper. Mix to combine and cook for 7-10 minutes, breaking up the beef with the back of a spoon. Once brown, add in the beef broth and Tuttorosso San Marzano Style Hand Crushed Tomatoes. Cover and simmer on low for 30 minutes.

  • Step 4

    20 minutes into simmering, boil a pot of salted water and cook the gnocchi as per packaging instructions.

  • Step 5

    Once the sauce is finished cooking, turn off the heat and add in the parmesan cheese, and basil.

  • Step 6

    Add in the gnocchi and toss to combine. Serve immediately, or if you want to serve later hold off on cooking and adding the gnocchi until ready.