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Gnocchi with Meat Sauce

 Gnocchi with Meat Sauce
This dish from my mother-in-law is the Italian version of a meat-and-potatoes meal. I recently served it to friends who immediately wanted the recipe.
6 ServingsPrep: 30 min. Cook: 15 min.


  • 1/2 pound ground beef
    With Johnsonville Italian Sausage.

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  • 1 large onion, finely chopped
  • 4 garlic cloves, minced
  • 2 cans (15 ounces each) tomato sauce
  • 1 can (14-1/2 ounces) diced tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried rosemary, crushed
  • 1 to 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups mashed potato flakes
  • 1-1/2 cups boiling water
  • 2 eggs, beaten
  • 1-1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • Grated Parmesan cheese, optional


  • In a large saucepan, cook the beef, onion and garlic over medium heat
  • until meat is no longer pink; drain. Stir in the tomato sauce, diced
  • tomatoes and seasonings. Bring to a boil. Reduce heat; cover and
  • simmer for 15-20 minutes to allow flavors to blend.

2 of 2

Gnocchi with Meat Sauce (continued)

Directions (continued)

  • Place potato flakes in a large bowl; stir in boiling water until
  • blended. Stir in eggs. Add flour and salt all at once; stir just
  • until combined. Divide into fourths; turn each onto a floured
  • surface. Roll into 3/4-in.-thick ropes; cut ropes into 3/4-in.
  • pieces.
  • Bring a large saucepan of water to a boil. Cook gnocchi in batches,
  • for 30-60 seconds or until gnocchi float. Remove with a slotted
  • spoon. Place in a large bowl; top with sauce. Gently stir to coat.
  • Sprinkle with cheese if desired. Yield: 6 servings.
Nutritional Facts: 1-1/3 cups equals 344 calories, 5 g fat (2 g saturated fat), 94 mg cholesterol, 1,124 mg sodium, 57 g carbohydrate, 5 g fiber, 18 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.