Gnocchi Nicoise

4 people
00h 15
00h 35

A great weeknight meal and I’m pretty sure I’m going to have to serve gnocchi more often – especially with this style of sauce!

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Ingredients and Method



  1. Heat oil in a medium skillet over medium-high heat until shimmery. Add the bacon and garlic; cook until the bacon starts to brown, about 4 minutes. Add the ground beef; cook to brown lightly, stirring, 3 minutes.
  2. Add the wine/brandy, shallots, carrots, celery and tomato paste; cook until the vegetables soften, about 4 minutes. Season with salt and pepper to taste.
  3. Crush the tomatoes into the pan with your hands and add any juices from the can. Stir in the chicken broth, bay leaf, orange peel and olives. Bring to a simmer and lower the heat; cover and cook 20 minutes. Uncover, increase the heat and bring to a boil to thicken sauce.
  4. Bring a large pot of salted water to a boil, add gnocchi and boil lightly until it starts to float to the top, about 1 - 2 minutes. Drain immediately to prevent the gnocchi from becoming mushy.
  5. Remove the orange peel and bay leaf from the sauce and season with more salt and pepper, if desired. Toss the gnocchi with the sauce.
  6. Serve immediately with grated parmesan. Crusty bread is perfect to make sure you get any sauce left on the plate!
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