One-Pot Cheesy Gnocchi Bolognese
This One-Pot Cheesy Gnocchi Bolognese is cozy, saucy, and completely irresistible — the kind of dinner that makes you feel like you accidentally nailed life on a random Wednesday night. We’re talking soft, pillowy gnocchi swimming in a rich, slow-simmered tomato-beef sauce and topped with golden, bubbling cheddar. All made in one pan, because obviously we’re not trying to wash extra dishes on a weeknight.
Let’s be honest: gnocchi doesn’t get enough credit. It’s technically pasta, but also kind of a potato? It’s chewy but tender, fancy but forgiving — basically, a carb that does it all. And when you simmer it directly in your bolognese instead of boiling it separately? It soaks up all that saucy flavor and becomes next-level delicious.
A little fun fact (because we love a good kitchen tidbit): “Bolognese” originated in Bologna, Italy, and is traditionally simmered for hours with red wine, pancetta, and milk. This version keeps all the cozy, meaty comfort but skips the 3-hour cook time — you’ll get that same deep flavor in under 40 minutes.
The flavor base starts with shallots, carrot, celery, and garlic — the holy quartet of any good sauce. Then we brown up the beef, stir in tomato paste (that’s where the richness comes from), add diced tomatoes, a splash of balsamic vinegar for tang, and just a whisper of sugar to balance it all out. After a little simmer, you drop in the gnocchi straight into the sauce — no separate pot, no strainer, no problem.
The best part? That final layer of cheddar. It melts into a gooey, golden blanket that makes this whole dish feel like comfort in a casserole dish. A few torn basil leaves on top and suddenly you’re eating something that feels restaurant-worthy — except you’re in sweatpants.
This one’s hearty, cheesy, and 100% weeknight hero material.
One-Pot Cheesy Gnocchi Bolognese
Ingredients
For the sauce:
- Avocado oil for cooking
- 1 lb ground beef
- 3 shallots finely diced
- 1 carrot finely diced
- 2 small stalks of celery finely diced
- 3 cloves garlic minced
- ½ tablespoon Italian seasoning
- 14 oz diced tomatoes
- 3 tablespoons tomato paste
- 1/2 tablespoon balsamic vinegar
- 1 teaspoon granulated sugar
- 1 cup beef stock
- Salt and black pepper to taste
For finishing:
- 1 pack 17.5 oz gnocchi
- 4.2 oz cheddar freshly grated
- Fresh basil leaves torn
Instructions
- Brown the beef. Heat a drizzle of avocado oil in a deep pan over medium-high heat. Add the ground beef and cook until fully browned. Transfer the cooked beef to a plate and set aside.
- Sauté the vegetables. In the same pan, add a little more avocado oil if needed. Add the shallots, carrot, and celery. Sauté for about 5–7 minutes, until softened and fragrant.
- Add garlic and beef. Stir in the minced garlic and return the cooked ground beef to the pan. Mix well and cook for another minute to combine flavors.
- Build the sauce. Add the Italian seasoning, diced tomatoes, tomato paste, balsamic vinegar, and sugar (if using). Pour in the beef stock and stir until everything is well combined. Bring to a boil, then reduce the heat to low, cover, and simmer for about 20 minutes, stirring occasionally, until the sauce is thick and rich.
- Cook the gnocchi. Add the gnocchi directly into the sauce and stir to coat. Cover and simmer for about 3 minutes, or according to package directions, until the gnocchi is tender. Stir occasionally to prevent sticking, and add a splash more stock if the sauce becomes too thick.
- Add cheese and broil. Taste the sauce and season with salt and black pepper as needed. Transfer everything to a baking dish (or keep it in the same pan if oven-safe). Top generously with the grated cheddar and place under the broiler for 3–5 minutes, until the cheese is melted, golden, and bubbly.
- Finish and serve. Serve immediately and enjoy that melty, saucy perfection.
