Print

Millionaire Gnocchi: Indulgent Beef & Cheesy Perfection!

Print Recipe

Dive into the luxurious experience of Millionaire Gnocchi, where tender potato gnocchi meet a rich, slow-simmered beef sauce. This dish transforms simple ingredients into an indulgent treat that feels like a million bucks.

Ingredients

  • Store-bought potato gnocchi
  • Ground beef (80/20 chuck recommended)
  • Onion, finely diced
  • Carrots, finely diced
  • Celery, finely diced
  • Fresh garlic, minced
  • Crushed tomatoes
  • Tomato paste
  • Beef broth (low sodium)
  • Heavy cream (or mascarpone)
  • Good quality Parmesan cheese, grated
  • Balsamic vinegar
  • Dried oregano
  • Bay leaves
  • Fresh basil (for garnishing)
  • Olive oil
  • Salt
  • Black pepper

Instructions

  1. Start Your Soffritto: Grab a large, heavy-bottomed pot or Dutch oven. Drizzle in a couple of tablespoons of olive oil over medium heat. Add your finely diced onion, carrots, and celery. Sauté gently, stirring occasionally, for about 8-10 minutes until they soften and the onions become translucent.
  2. Brown the Beef: Increase the heat slightly to medium-high. Add the ground beef to the pot, breaking it up with a spoon. Cook, stirring often, until the beef is thoroughly browned and no pink remains, about 8-10 minutes.
  3. Build the Flavor Core: Push the beef and vegetables to one side of the pot. Add the minced garlic to the cleared space and cook for about 1 minute until fragrant. Stir in the tomato paste and cook it for another 2-3 minutes, stirring constantly. Now, stir everything together.
  4. Simmer the Ragu: Pour in the crushed tomatoes, beef broth, and the splash of balsamic vinegar. Add the bay leaves and dried oregano. Stir everything well, making sure to scrape up any browned bits from the bottom of the pot. Bring the sauce to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for at least 1.5 to 2 hours.
  5. Finish the Ragu: Once your ragu has simmered to perfection and is wonderfully rich and thick, remove the bay leaves. Stir in the heavy cream (or mascarpone) until it's fully incorporated. Stir in about half a cup of freshly grated Parmesan cheese until it melts smoothly into the sauce. Taste and adjust seasoning with salt and black pepper as needed.
  6. Cook the Gnocchi: While the ragu is finishing, bring a large pot of salted water to a rolling boil. Add the gnocchi and cook according to package directions. Gnocchi typically cook very quickly; they’re done once they float to the surface.
  7. Combine and Serve: Using a slotted spoon, carefully transfer the cooked gnocchi directly into the pot with your Millionaire Ragu. Gently toss to coat the gnocchi completely in the luscious sauce. Serve immediately in warm bowls, garnished with more freshly grated Parmesan cheese and a sprinkle of fresh basil leaves.
  8. Optional Baked Finish: For an extra layer of decadence, transfer the gnocchi and sauce to an oven-safe baking dish. Top generously with shredded mozzarella cheese. Bake in a preheated oven at 375°F (190°C) for 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden.

Nutrition

Keywords: The key to a truly 'millionaire' ragu is patience. Don't rush the simmering process. Taste your ragu at various stages to adjust salt and pepper. Gnocchi are best served immediately after they've been cooked and tossed in the sauce.

Find it online: https://homebitesia.com/millionaire-gnocchi-indulgent-beef-cheesy-perfection/