Gnocchi Al Ragu is a great weeknight dinner that is ready in about an hour, that is full of Italian flavors and great when you want to switch up spaghetti night. 

If you’ve never had potato gnocchi in place of pasta, it’s amazing. These soft little dumplings go well with most sauces and cook quicker than pasta does. 

Even though we are only simmering the homemade sauce for a little bit of time, it’s packed with flavor and is pure comfort food. 

I would also recommend trying gnocchi in my vegan alfredo sauce or this homemade veggie marinara sauce. 

Ingredients:

• extra-virgin olive oil
• Veggies: onion, carrot, celery
• Salt and black pepper
• lean ground beef – when using beef with a higher fat content, you may want to drain the excess grease before adding the minced garlic. 
• Garlic cloves – if desired, use store-bought minced garlic. 
• red wine
• tomato puree
• potato gnocchi
• Optional toppings: parmesan cheese, chopped herbs

How to Make Gnocchi Al Ragu

Add the oil to a large stock pot over medium heat. Cook the salt, onions, carrot, and celery until soft. 

Stir in the ground beef and pepper, cooking until there’s just a little pink left. 

Add the garlic and cook for 30 seconds. 

Pour in the red wine, use a wooden spoon to scrape the browned bits from the bottom of the pan. 

Add the tomato puree and bring to a simmer. Cover and continue cooking for 45 to 60 minutes. 

When the sauce is almost finished, prepare the gnocchi according to the package instructions. 

Plate the gnocchi, top with sauce, and a sprinkle of cheese and garnish with fresh herbs. 

How to Store 

Leftover Gnocchi Al Ragu will stay fresh in an airtight container for up to 4 in the refrigerator. 

To freeze, keep the sauce separate. Freeze in a container or bag. When ready, thaw the ragu overnight in the refrigerator. Heat over low heat and stir in the cooked gnocchi before serving. 

Substitutions and Variations 

Meat: You can also use half pork with the beef for extra Italian flair. 

Gluten-free: go with gluten free gnocchi. 

Lower carb: Trader Joe’s has amazing cauliflower gnocchi that would work well in this recipe. 

Vegan: skip the beef and/or use my tofu gnocchi recipe in the place of potato gnocchi. 

What is Gnocchi?

Gnocchi are a type of Italian dumpling, traditionally made from a mixture of potato, flour, and egg. These small, soft dough lumps are shaped into little pillows and then boiled until they float to the surface, when they are cooked through. The texture of gnocchi is pleasantly soft and slightly chewy, with a subtle flavor that makes them a versatile base for many different sauces and toppings, such as the rich meaty ragu, creamy cheese sauces, or simple herb and butter combinations.

While the classic version of gnocchi is made with potatoes, variations exist that use other ingredients such as ricotta cheese, semolina, or even bread crumbs, each lending a unique texture and flavor to the dumplings. Gnocchi can be found in various sizes and shapes, though they are commonly small and round with ridges on one side to help them hold sauce better.

Can You Make Gnocchi Al Ragu in the Crockpot? 

Yes! Brown the meat and veggies, then transfer to the slow cooker. Cook the sauce on low for 6-8 hours or on high for 2-4 hours. 

When it’s almost ready, prepare the gnocchi and serve. You can also stir in the gnocchi to the sauce and let it soak up the flavors a little before serving. 

More Easy and Tasty Pasta Recipes: 

• Smoked Salmon Pasta Salad
• One Pot Pasta
• Harissa Pasta
• Pasta Pomodoro with Burrata
• Tahini Pasta

Gnocchi Al Ragu

Gnocchi Al Ragu is a great weeknight dinner that is ready in about an hour, that is full of Italian flavors and great when you want to switch up spaghetti night.

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Course: Main Course

Cuisine: American, Italian

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 onion diced
• 1 carrot diced
• 1 celery stalk diced
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 pound lean ground beef
• 3 cloves garlic minced
• ½ cup red wine
• 1 can 28 ounces tomato puree
• 1 pound potato gnocchi
• Optional toppings: parmesan cheese chopped herbs

Instructions

• In a large pot over medium heat, add oil. Add onions, carrot, celery, and salt and cook until translucent, 3-5 minutes.
• Add pepper and beef and saute until beef is mostly cooked through, 5-7 minutes.
• Add garlic and cook for 30 seconds till fragrant.
• Add red wine and deglaze the pan, scraping up any brown bits.
• Add tomato puree and bring to a simmer. Cover and cook 45 to 60 minutes.
• Cook gnocchi according to package directions (typically salted boiling water).
• Serve gnocchi with ragu and optional toppings.

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