"We are combining 2 comfort classics into one must-make dish this season. This ragu gnocchi is the epitome of comfort food combining pillowy, chewy gnocchi with a meaty, and hearty tomato sauce. Ready in just an hour this dish is exactly what you need to get through these colder months."
Ragu Gnocchi
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Prep time: 10mins
Cook time: 50mins
Serves or Makes: 4
Recipe Card
ingredients
- 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
Method
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.
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