This easy weeknight dinner recipe features mouthwatering, light, and fluffy Mayonnaise-based gnocchi with a rich and hearty Mushroom Meat Sauce the whole family will love!
😍 If you haven’t had this mayonnaise-based Gnocchi before, get ready to swoon! This Mayonnaise Gnocchi is surprisingly simple to prepare and only requires a few ingredients you probably already have. Enjoy!!!😉
How to Make Gnocchi
Note: The full instructions are provided in the recipe card below.
In a large nonstick saucepan, combine the milk, chicken flavor bouillon, and mayonnaise; bring to a boil. Using a wooden spatula, slowly start incorporating the flour while stirring continuously and vigorously into the milk mixture to form a rough dough until it releases from the pan.
Turn dough onto an electric stand mixer fitted with a paddle attachment and beat until silky and smooth (about 5 minutes on medium-low speed).
Alternatively, you can transfer the dough to a flat surface and knead it by hand while it is warm but not hot until it is silky and smooth, about 8 to 10 minutes.
Flatten the dough into an even square. Cut the dough into 6 pieces. Roll a piece into a ⅓-inch-thick rope. Cut the rope into ⅓-inch pieces.
Press one piece of dough firmly with your thumb against a gnocchi board or the back tines of a fork, rolling the dough as you pull it along to create a shell shape. Continue with the remaining dough, dusting the pasta with flour as needed to prevent sticking.
Bring a pot of water to a boil for blanching. Add the raw dough to the water. Boil until they float to the top. Remove it from the water and cool.
For the Meat Sauce: Heat a large sauté pan over medium-high heat. Add the bacon and cook until the fat has rendered and the bacon is crisp about 5 minutes.
Remove the bacon from the pan and reserve, leaving the fat behind. Add the ground beef, beef bouillon, red pepper, ground black pepper, and kosher salt to taste, and break up the beef into small pieces.
Continue to cook until the meat has browned; add the onions, poblano pepper, carrots, and tomatoes to the hot pan and cook until the vegetables soften, about 5 minutes.
Add the garlic and cook for 1 minute more. Pour in the wine and cook until the wine has almost completely evaporated. Add the crushed tomatoes and sugar and stir.
Cover, and bring to a simmer. Cook for 20 minutes; remove the lid, and add the reserved bacon and mushrooms. Cook an additional 10-20 minutes or until the mushrooms are fully cooked and the sauce is thickened or the desired consistency.
Taste and season with additional kosher salt and pepper, if needed. Serve tossed with a bit of the mushroom meat sauce or spoon over it, garnish with cilantro on top, and serve. Enjoy!!!
Related Recipes:
- Easy Baked Pasta with Creamed Spinach
- Classic Spaghetti with Tomato Sauce
- Greek Spaghetti
- Creamy Pasta with mushroom and Caramelized Onions
- Tuna Pasta Casserole
- Beef Braciole with Buttered Pasta
📖 Recipe
Easy Gnocchi
Ingredients
- 2 cups all-purpose flour , sifted
- 500 ml whole milk
- 2 Cubes of Knorr chicken bouillon or 2 teaspoons Knorr granulated chicken flavor bouillon
- 4 tablespoons mayonnaise
for the Meat Sauce:
- 8 ounces thick-cut bacon , diced
- 1 pound lean ground beef 90/10
- 1 large onion , finely chopped
- 1 large Poblano pepper or bell pepper , finely chopped
- 1 large carrot , finely chopped
- 6 fresh tomatoes , diced
- Kosher salt and ground black pepper
- 5 cloves garlic , minced
- 16 ounces (0.6 kg) baby Bella mushrooms or white mushrooms and sliced
- One 28-ounce can crushed tomatoes
- ½ cup red wine (I used Malbec)
- ½ tablespoon sugar
- 2 teaspoon Knorr Granulated Bouillon Beef.
- 1 teaspoon red pepper flakes , to taste
- ½ teaspoon ground black pepper , to taste
- ½ cup red wine (I used Malbec)
- ½ bunch cilantro , parsley, or basil, finely chopped, for garnish
Instructions
- In a large nonstick saucepan, combine the milk, chicken flavor bouillon, and mayonnaise; bring to a boil. Using a wooden spatula, slowly start to incorporate the flour while stirring continuously and vigorously into the milk mixture to form a rough dough until it releases from the pan.
- Turn dough out onto an electric stand mixer fitted with a paddle attachment and beat until silky and smooth (about 5 minutes on medium-low speed). Alternatively, you can transfer the dough to a flat surface and knead the dough by hand while it is warm but not hot, until it is silky and smooth about 8 to 10 minutes.
- Flatten the dough into an even square. Cut the dough into 6 pieces. Roll a piece into a ⅓-inch-thick rope. Cut the rope into ⅓-inch pieces. Press one piece of dough firmly with your thumb against a gnocchi board or the back tines of a fork, rolling the dough as you pull it along to create a shell shape. Continue with the remaining dough, dusting the pasta with flour as needed to prevent sticking.
- Bring a pot of water to a boil for blanching. Add the raw gnocchi dough to the water. Boil until they float to the top. Remove the gnocchi from the water and cool.
- For the Meat Sauce: Heat a large sauté pan over medium-high heat. Add the bacon and cook until the fat has rendered and the bacon is crisp, about 5 minutes. Remove the bacon from the pan and reserve, leaving the fat behind.
- Add the ground beef, beef bouillon, red pepper, ground black pepper, and kosher salt to taste, and break up the beef into small pieces. Continue to cook until the meat has browned; add the onions, poblano pepper, carrots, and tomatoes to the hot pan and cook until the vegetables soften about 5 minutes. Add the garlic and cook 1 minute more.
- Pour in the wine and cook until the wine has almost completely evaporated. Add the crushed tomatoes and sugar and stir. Cover, and bring to a simmer. Cook for 20 minutes, then remove the lid and add the reserved bacon and mushrooms.
- Cook an additional 10-20 minutes or until the mushrooms are fully cooked, and the sauce is thickened or desired consistency. Taste and season with additional kosher salt and pepper, if needed. Serve tossed with a bit of the mushroom meat sauce or spoon over the gnocchi, garnish with cilantro on top and serve. Enjoy!!!
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
