Description
Dive into the luxurious world of Millionaire Gnocchi, where pillowy potato gnocchi meets a rich beef ragu and creamy, cheesy finish. This dish is the ultimate comfort food upgrade, perfect for any special occasion or cozy night in.
Ingredients
Scale
- 1.5 pounds (around 680g) of potato gnocchi
- 1 pound (450g) of ground beef (80/20 lean-to-fat ratio)
- 1 medium onion, finely chopped
- 3–4 cloves of minced garlic
- 28 oz (794g) can of crushed tomatoes
- 2 tablespoons of tomato paste
- 1 cup (240ml) of beef broth
- 1 teaspoon of dried oregano
- 1 teaspoon of dried basil
- 1/4 teaspoon of red pepper flakes (optional)
- 1/2 cup (120ml) of heavy cream
- 1/2 cup of freshly grated Parmesan cheese
- 1 cup of shredded mozzarella cheese
- 1 tablespoon of olive oil (for browning beef)
- 1 tablespoon of olive oil (for sautéing onion)
Instructions
- First things first, get a large, heavy-bottomed skillet or a Dutch oven hot over medium-high heat. Add 1 tablespoon of olive oil, then add your 1 pound (450g) of ground beef. Break it up with a spoon and cook until it's beautifully browned all over, about 7-8 minutes. Drain off any excess fat and transfer the beef to a bowl, leaving about 1 tablespoon of fat in the pan.
- Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the pan, along with your chopped onion. Sauté the onion for about 5-7 minutes, stirring occasionally, until it's softened and translucent. Then, toss in your minced garlic and cook for another minute until fragrant.
- Stir in the 2 tablespoons of tomato paste and cook for 1-2 minutes, stirring constantly. Pour in the 1 cup (240ml) of beef broth, scraping up any delicious browned bits from the bottom of the pan.
- Add the 28 oz (794g) can of crushed tomatoes, dried oregano, dried basil, optional red pepper flakes, and a pinch of sugar (if using) to the pan. Return the cooked ground beef to the skillet. Stir to combine. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 30 minutes, stirring occasionally.
- While the sauce is simmering, bring a large pot of salted water to a rolling boil. Add your 1.5 pounds (680g) of potato gnocchi. Once they float to the surface, they're usually ready. This typically takes only 2-3 minutes. Use a slotted spoon to transfer the cooked gnocchi directly into your simmering ragu, reserving about 1/2 cup of the gnocchi cooking water.
- Gently stir the gnocchi into the ragu. Add the 1/2 cup (120ml) of heavy cream and 1/2 cup of grated Parmesan cheese. If the sauce seems too thick, add a splash or two of the reserved gnocchi cooking water until it reaches your desired consistency.
- For that ultimate Millionaire Gnocchi experience, transfer the gnocchi and sauce to a 9×13 inch baking dish. Sprinkle the 1 cup of shredded mozzarella cheese evenly over the top. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
- Let the Millionaire Gnocchi rest for a few minutes after it comes out of the oven. Garnish with fresh parsley or basil, and serve immediately with extra Parmesan cheese on the side.
- Prep Time: 15 mins
- Cook Time: 1 hour
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 800
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 45 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 100 mg
Keywords: Don't overcook the gnocchi; they cook very quickly. Let the ragu simmer for longer for deeper flavors. Use freshly grated Parmesan for the best flavor.