u003cstrongu003eGnocchi al Ragùu003c/strongu003e (Gnocchi with Meat Sauce)u003cbru003eu003cbru003e

Ingredients

• 30 ml (2 tbsp.)extra-virgin olive oil
• 1carrot, finely chopped
• 1celery stalk, finely chopped
• 1/2medium white onion, finely chopped
• A heavy pinchsea salt
• 227 g (8 oz.)ground beef
• 120 ml (1/2 cup)dry red wine
• 397 g (14 oz.)whole peeled tomatoes, crushed by hand
• 454 g (1 lb.)fresh Gnocchi di Patate (recipe linked below) or store-bought
• About 25 g (1/4 cup)finely grated Parmigiano-Reggiano

Instructions

1. 1

   Warm the oil

   Heat the olive oil in a medium pot over low heat.

2. 2

   Soften the vegetables

   Once the oil begins to shimmer, add the carrot, celery, onion and a heavy pinch of salt. Cook for 15 to 20 minutes, until the vegetables are very soft.

3. 3

   Brown the beef

   Add the ground beef, raise the heat to medium-high and cook for 8 to 10 minutes, until well browned.

4. 4

   Reduce the wine

   Pour in the wine and scrape the bottom of the pot. Cook for 2 to 3 minutes, until the liquid has reduced by half.

5. 5

   Simmer the sauce

   Add the tomatoes and bring the sauce to a rolling boil. Lower the heat and simmer for 20 to 25 minutes, until the tomatoes have lost their raw flavour.

6. 6

   Season the water

   Bring a large pot of water to a rolling boil. Add salt until the water tastes like a seasoned soup.

7. 7

   Cook the gnocchi

   Gently add the gnocchi and cook for 3 to 4 minutes, until they float and no longer taste raw.

8. 8

   Transfer to sauce

   Use a spider or large slotted spoon to transfer the gnocchi into the pot of sauce.

9. 9

   Coat and serve

   Swirl and gently mix the gnocchi to coat them in sauce. Serve immediately, sprinkled with the Parmigiano-Reggiano.

What is gnocchi al ragù?

Gnocchi al ragù brings Italian potato dumplings together with a meat-based tomato sauce. This version is adapted from Katie Parla’s Rome: A Culinary History, Cookbook, and Field Guide to the Flavors that Built a City.

The combination works because the soft gnocchi catch the rich sauce, while the finely chopped vegetables, browned beef and reduced wine give it depth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 470 calories, 24g protein, 49g carbs, 18g fat.

The gnocchi provide most of the carbohydrates, while the beef contributes much of the protein and some of the fat; olive oil and Parmigiano-Reggiano add further fat. Pair a serving with a green salad or other vegetables for a more balanced plate.

Build the base gently

Soft vegetables: cook the carrot, celery and onion over low heat for the full 15 to 20 minutes. They should become very soft without taking on much colour.

Well-browned beef: raise the heat after adding the meat and let it brown before stirring in the wine. This gives the sauce a savoury foundation.

Reduce before simmering

Wine: scrape the pot as it cooks so the browned bits mix into the liquid. Let it reduce by half in 2 to 3 minutes before adding the tomatoes.

Tomatoes: crush them by hand as directed, then simmer until their raw flavour has mellowed. The sauce is ready for the gnocchi once it tastes rounded rather than sharply tomatoey.

Cook gnocchi until tender

Boiling water: salt it until it tastes like a seasoned soup, as the recipe instructs. Bring it to a rolling boil before adding the gnocchi.

Doneness: cook for 3 to 4 minutes, looking for the gnocchi to float and lose their raw flavour. Transfer them with a slotted spoon rather than draining the pot.

Coat without breaking

Gentle mixing: add the cooked gnocchi to the sauce and swirl the pot or fold carefully. Gnocchi are soft, so vigorous stirring can break them apart.

Serve promptly: finish with Parmigiano-Reggiano and bring the dish to the table straight away, while the gnocchi are tender and coated.

What to serve alongside

A crisp green salad or simply dressed leafy vegetables provide a fresh contrast to the rich sauce. Crusty bread is also useful for mopping up any sauce left in the bowl.

Keep additional salt in mind when choosing sides: the sauce, pasta water and cheese all contribute seasoning.

Recipe notes & tips

• Chop the carrot, celery and onion finely so they soften evenly in the sauce.
• Give the vegetables their full 15 to 20 minutes over low heat to become very soft.
• Let the beef brown well before adding the wine.
• Keep the gnocchi water at a rolling boil and add the dumplings gently.
• Use a spider or slotted spoon to move the gnocchi directly into the sauce.
• Mix with a light hand so the cooked gnocchi stay intact.

Variations

• Use another red wine: choose a dry red wine you would be happy to drink with the meal.
• Add herbs: stir chopped parsley over the finished dish for a fresh note.
• Make it spicier: add a pinch of chilli flakes to the sauce as it simmers.
• Try another hard cheese: finely grate another aged Italian cheese in place of the Parmigiano-Reggiano.
• Use a different gnocchi: store-bought potato gnocchi work in place of the fresh version.

Common mistakes to avoid

• Rushing the vegetables: they need 15 to 20 minutes over low heat to become very soft.
• Adding wine too soon: brown the beef first so it develops colour before the liquid goes in.
• Skipping the reduction: cook the wine until it has reduced by half before adding the tomatoes.
• Overcooking the gnocchi: check at 3 minutes and stop once they float and lose their raw flavour.
• Draining the gnocchi: lift them out with a spider or slotted spoon and transfer them straight to the sauce.
• Stirring too hard: swirl or fold gently to coat the gnocchi without breaking them.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a pan over low heat, adding a small splash of water if the sauce has thickened; the gnocchi may soften further.

Frequently asked questions