Beef Ragu with Parmesan Gnocchi & Mushrooms

Beef Ragu with Parmesan Gnocchi & Mushrooms

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Beef Ragu with Parmesan Gnocchi & Mushrooms

Beef Ragu with Parmesan Gnocchi & Mushrooms

This Beef Ragu with Parmesan Gnocchi & Mushrooms brings together melt-in-your-mouth shredded beef, earthy mushrooms, and pillowy gnocchi enriched with Parmesan. It’s slow cooking at its finest — simple ingredients transformed into something extraordinary. Whether you’re cooking for yourself, your family, or someone special, this dish delivers heart, depth, and satisfaction in every bite.
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Prep Time 45 minutes
Cook Time 3 hours 45 minutes
Total Time 4 hours 30 minutes
Course Main Course
Cuisine Italian
Servings 6 Servings

Equipment

Ingredients
  

For the Beef & Mushroom Ragu:

  • 2 pounds beef chuck
  • 2 medium red onions chopped
  • 6 garlic cloves crushed
  • 8 ounces mushrooms sliced (cremini, button, or mixed)
  • 3 cups tomato purée about 26 ounces
  • 2 fresh rosemary sprigs
  • 5 fresh thyme sprigs
  • 2 bay leaves
  • 2 cups beef stock
  • 2 teaspoons sugar
  • Salt and black pepper to taste
  • Olive oil for searing

For the Parmesan Gnocchi:

  • 2 pounds baking potatoes Russet or another fluffy potato
  • ½ cup finely grated Parmesan
  • 2 egg yolks
  • 1 –1½ cups all-purpose flour
  • Salt to taste

Instructions
 

Start the Ragu:

  • Preheat your oven to 325°F (160°C).
  • Heat a drizzle of oil in a heavy oven-safe pot.
  • Pat the beef dry and season well with salt and pepper.
  • Sear the beef on all sides until deep golden and caramelized. Remove and set aside.
  • In the same pot, add the onions and garlic. Cook until soft and fragrant.
  • Add the sliced mushrooms and cook 5–7 minutes, until lightly browned and reduced in size.
  • Stir in the tomato purée, rosemary, thyme, bay leaves, beef stock, sugar, salt, and pepper.
  • Return the beef (along with its juices) to the pot.
  • Cover with a lid and transfer to the oven.
  • Braise for 3–4 hours, or until the beef is fall-apart tender.

Make the Parmesan Gnocchi:

  • Place whole potatoes on a baking sheet and bake 45–60 minutes, until very tender.
  • Let them cool slightly, then cut open and scoop the flesh into a bowl.
  • Add the Parmesan and mash until smooth.
  • Mix in the egg yolks.
  • Gradually add flour—about ½ cup at a time—until a soft dough forms.
  • Use only as much flour as needed to avoid tough gnocchi.
  • Break the dough into sections and roll each into long ropes.
  • Cut into small pieces about ½ inch thick.
  • Place on a tray dusted with semolina or flour.
  • Optional: Roll each piece gently over a fork to create grooves.

Finish the Ragu:

  • When the beef is tender, remove it from the pot.
  • Shred the meat, discarding excess fat or connective tissue.
  • Return the shredded beef to the sauce.
  • Simmer on the stovetop for a few minutes to thicken.
  • Taste and adjust with salt, pepper, or a pinch of sugar if needed.

Cook the Gnocchi:

  • Bring a large pot of salted water to a boil.
  • Drop the gnocchi into the water.
  • When they float to the surface, they’re ready—this takes just a minute or two.
  • Use a slotted spoon to transfer them directly into the ragu.

Serve:

  • Ladle the mushroom-rich beef ragu and tender gnocchi into bowls.
  • Top with extra Parmesan and chopped parsley, if you like.
  • Comforting, hearty, and full of deep flavor!
Keyword #northeastnosh #beefragu #gnocchi #parmesangnocchi #comfortfood #food #foodie
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