Gnocchi Bolognese with Ricotta

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  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 30 min
  • Yield: 4 servings (makes extra sauce)
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1/4 cup extra-virgin olive oil

1 pound ground meat of choice (beef, veal or pork)

1/2 cup red wine 

1 large yellow onion, diced 

8 cups (2 quarts) prepared red sauce, such as marinara 

3 tablespoons minced fresh thyme

2 cloves garlic, thinly sliced or minced 

Salt and freshly ground black pepper

2 cups heavy cream 

4 cups cooked gnocchi

1/2 cup ricotta 

1/4 cup grated Parmesan 


  1. In a saucepan over medium-high heat, add the olive oil and heat to the verge of smoking. Add the ground meat and cook, stirring, for 2 minutes. Reduce the heat to medium and continue to stir and cook until the meat is medium well, about 5 minutes. Next, deglaze the pan with the wine, stirring and scraping. Then add the onions and continue to cook until well cooked off, an additional 5 minutes.
  2. To the same pan, add the red sauce, thyme, garlic and salt and pepper to taste. Continue to cook over medium heat until the sauce comes to a boil; reduce the heat to low and simmer for 30 minutes.
  3. Add the cream and cook on low heat for 10 minutes. Add the cooked gnocchi and stir with a spoon to allow the sauce to coat the gnocchi. This should take 2 minutes.
  4. To serve, spoon the sauced gnocchi into a bowl, top with the ricotta and finish with Parmesan cheese.
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