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!!!😉
Jump to:
What is Gnocchi?
Gnocchi (pronounced "nyoh-kee") is Italian pasta made with potato, flour, and sometimes eggs. It's typically small, soft, and pillowy, slightly chewy. It can be served with various sauces, such as tomato sauce, pesto, or a butter and herb sauce. Various gnocchi is made with other ingredients, such as ricotta cheese or semolina flour.
Brief highlights of our Gnocchi recipe:
- Taste: 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! It combines the creaminess of mayonnaise with savory bacon and ground beef, creating a satisfying and flavorful dish.
- Texture: The Mayonnaise Gnocchi offers a delightful texture with its light and fluffy potato-based pasta. The Mushroom Meat Sauce complements it with a savory, meaty, and slightly crispy texture from the bacon, ground beef, and vegetables, creating a satisfying contrast.
- Method: To prepare this dish, make the Mayonnaise Gnocchi, which involves mixing milk, chicken flavor bouillon, mayonnaise, and flour to create a silky dough. Then, shape the gnocchi and cook them until they float to the top. For the Mushroom Meat Sauce, cook bacon, brown ground beef, and sauté vegetables before simmering with tomatoes, wine, and seasonings. Combine the two components for a delicious and comforting meal. Enjoy!
Gnocchi Ingredients
Note: The full ingredients list is provided in the recipe card below.
- All-purpose flour: It provides the structure and texture to the dough.
- Whole milk: It adds moisture to the dough and helps bind the ingredients together.
- Knorr chicken bouillon or Knorr granulated chicken flavor bouillon: These add a savory chicken flavor to the dough.
- Mayonnaise: It helps smooth the dough and adds richness to the flavor.
For the Meat Sauce:
- Bacon: Cured and smoked pork belly that adds salty, savory flavor to dishes.
- Lean ground beef: It serves as the main protein source in the meat sauce.
- Onion, Poblano pepper, and carrot: Vegetables add flavor, texture, and nutrition to the meat sauce.
- Fresh tomatoes: Add fresh tomato flavor and texture to the meat sauce.
- Garlic: A pungent bulb that adds flavor to many dishes.
- Baby Bella mushrooms or white mushrooms: A type that adds earthy flavor and texture to the meat sauce.
- Crushed tomatoes: Canned tomatoes, crushed or pureed, are often used as a base for sauces and soups.
- Red wine (Malbec): Used to deglaze the pan and add depth of flavor to the meat sauce.
- Sugar: Used to balance the acidity of the tomatoes in the meat sauce.
- Red pepper flakes: Dried and crushed red chili peppers that add heat and flavor to dishes.
- Cilantro, parsley, or basil: Fresh herbs add flavor and color to the dish.
Tools you'll need
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!!!
Substitutions
- Flour: To make a gluten-free version, use a gluten-free flour blend instead of all-purpose flour. You can also use whole wheat flour for a healthier option.
- Milk: You can use any milk, such as skim milk, 2% milk, or almond milk.
- Chicken bouillon: You can use chicken stock or broth if you don't have chicken bouillon.
- Mayonnaise: You can substitute mayonnaise with Greek yogurt or sour cream for a healthier option.
- Bacon: If you prefer a vegetarian option, skip the bacon and use olive oil to sauté the vegetables.
- Ground beef: You can use ground turkey or chicken instead of beef.
- Vegetables: You can use any vegetable, such as zucchini, eggplant, or spinach.
- Crushed tomatoes: You can use tomato sauce or diced tomatoes instead of crushed tomatoes.
- Red wine: You can skip the wine or use beef broth instead.
- Herbs: You can use any herbs, such as thyme, oregano, or chives.
Variations
- Pesto Alternative: Toss the cooked gnocchi with homemade or store-bought pesto sauce and top with freshly grated Parmesan cheese.
- Creamy mushroom Alternative: Make a creamy sauce by sautéing sliced mushrooms, garlic, and onions in butter until tender, then add heavy cream and Parmesan cheese. Toss the cooked gnocchi with the mushroom sauce and garnish with chopped parsley.
- Tomato and basil Alternative: Make a simple tomato sauce by sautéing garlic and onions in olive oil until tender, then add canned crushed tomatoes, salt, pepper, and chopped fresh basil. Toss the cooked gnocchi with the tomato sauce and serve with extra basil and grated Parmesan cheese.
- Gorgonzola Alternative: Make a creamy sauce by melting Gorgonzola cheese in heavy cream and adding salt and pepper to taste. Toss the cooked gnocchi with the Gorgonzola sauce and garnish with chopped walnuts and fresh parsley.
- Spinach and ricotta Alternative: Make ricotta gnocchi by mixing ricotta cheese, flour, eggs, salt, and pepper and rolling the dough into small balls. Blanch them in boiling water until they float to the surface, then sauté them in garlic butter and serve with sautéed spinach and grated Parmesan cheese.
How to Serve
To serve the recipe, toss the cooked gnocchi with a bit of the sauce, or spoon the sauce over the gnocchi. Sprinkle chopped cilantro, parsley, or basil on top for fresh flavor and color. You can also serve this dish with a side salad or crusty bread to mop up the extra sauce.
It pairs well with a glass of red wine like Malbec or Cabernet Sauvignon. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 3 months. Reheat the gnocchi and sauce in a saucepan or microwave, adding a splash of water or broth to loosen the sauce.
How to Store & Re-Heat
To store: Refrigerate them in separate airtight containers for 3-4 days. If you need to store them longer, freezing is an option. Freeze the gnocchi and sauce separately in freezer-safe containers or bags for 2-3 months. When ready to reheat, thaw them overnight in the refrigerator.
To reheat: You have a couple of options. Warm the meat sauce in a nonstick pan over medium heat for stovetop reheating, stirring occasionally until heated. In a separate pot, boil water and cook the thawed gnocchi until they float to the top, then drain. For microwave reheating, transfer the sauce to a microwave-safe bowl and heat in 30-second intervals, stirring in between, until thoroughly heated.
Make-Ahead
You can make the dough and store it in the refrigerator for up to 2 days before shaping and cooking. To store the dough, wrap it tightly in plastic wrap and refrigerate until ready to use. You can also make the mushroom meat sauce ahead of time and store it in the refrigerator or freezer for later use. To store the sauce, transfer it to an airtight container and store it in the refrigerator for up to 3-4 days or in the freezer for up to 3 months.
To assemble the dish, shape and cook them and reheat the mushroom meat sauce as needed. This is a great option to save time on the day of serving or meal prep for the week.
How to Freeze
To freeze the recipe, ensure they are cooled completely before separating them into individual freezer-safe containers or bags. Remove excess air, seal tightly, and label with the contents and date. Place them flat in the freezer. When ready to use, thaw in the refrigerator overnight and then reheat following the stovetop or microwave instructions mentioned earlier. Remember that freezing may slightly affect its texture, and the sauce may need additional seasoning after thawing and reheating.
Tips for Making The Best Homemade Gnocchi
- Use the right potatoes: Choose starchy potatoes like russets, which have a low moisture content, to ensure they stay light and fluffy.
- Don't overwork the dough: When mixing the dough, be careful not to overwork it, or it will become tough and dense.
- Flour your hands and work surface: To prevent the dough from sticking, dust your hands and work surface with flour before rolling and shaping it.
- Blanch them in boiling water: Boil them in a large pot of salted water until they float to the surface, then remove them with a slotted spoon and transfer them to a bowl of ice water to stop the cooking process.
- Keep the sauce simple: it pairs well with simple sauces like tomato sauce or butter and herbs, which allow the delicate flavor of the pasta to shine through.
- Experiment with different flavors: The dish is versatile and can be flavored with various herbs, spices, and cheeses. Add chopped fresh herbs like basil or rosemary to the dough or stir in grated Parmesan or Pecorino Romano cheese.
- Serve immediately: the dish is best served fresh and hot, so be sure to serve it as soon as it's cooked.
FAQ
What is the difference between potato gnocchi and ricotta gnocchi?
The potato version is made with mashed potatoes, flour, and sometimes egg, while the ricotta version is made with ricotta cheese, flour, and egg. Potato gnocchi has a denser texture, while the ricotta version is lighter and more delicate.
How do I know when the gnocchi is cooked?
It is cooked when it floats to the surface of the boiling water. Remove it from the water with a slotted spoon and transfer it to a bowl of ice water to stop the cooking process.
Can I make the recipe without an electric mixer or gnocchi board?
You can make it without an electric mixer or gnocchi board. Knead the dough by hand until smooth, then use a fork or the tines of a comb to create ridges.
Can I use gluten-free flour to make the recipe?
You can use gluten-free flour to make it. However, the texture may differ slightly from the traditional version made with wheat flour.
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
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.