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Gnocchi Bolognese


  • 1 pound 95% lean ground beef

  • 2 16oz Packages Gnocchi

  • 28oz Canned Tomatoes in Puree

  • 3 Tbsp Tomato Paste

  • 2 Tbsp Olive Oil

  • 1 cup Milk

  • 1.5 Tbsp Beef Broth Concentrate

  • 1 Tbsp Worcestershire Sauce

  • 1 Onion, Finely Chopped

  • 3 Carrots, Finely Chopped

  • 2 Cloves Garlic, Minced

  • 2 Tbsp Parsley

  • Salt, Pepper, Oregano


  1. Heat 2 Tbsp olive oil in a skillet over medium-high heat. Add the onion and carrot and cook, stirring occasionally, until softened (5 minutes).

  2. Add the garlic and cook until fragrant (1 minutes). Add the beef, salt and pepper and cook, stirring occasionally, until beef is no longer pink (4 minutes).

  3. Add the tomatoes with their juices, milk, beef broth concentrate, Worcestershire sauce, oregano, salt and pepper. Bring to a boil, then reduce the heat to a simmer and cook until the sauce thickens (15-20 minutes).

  4. Meanwhile, bring a large pot of salted water to a boil. Add the gnocchi and cook as the label directs. Reserve 1/4 cup gnocchi water, then drain the rest.

  5. Combine the gnocchi and sauce mixture.

  6. Separate into 5 containers. Top each serving with parsley.

Nutrition information: 5 servings, 500 calories, 12g fat, 67g carb, 32g protein


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