Go Back
Gnocchi Al Ragu in a large white bowl.

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.
5 from 1 vote
Print Pin
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.

Video