Sauté the Base Vegetables: Start by heating olive oil in a large pan over medium heat. Add chopped onion, garlic, and carrot, then cook until softened and fragrant. This step builds the flavor base and gives the sauce its rich, balanced taste.
Brown the Meat: Add the ground meat into the pan and break it apart with a spoon. Cook until browned and no pink remains, stirring often so it cooks evenly and mixes well with the vegetables.
Build the Sauce: Stir in tomato paste first, letting it cook for a minute to deepen its flavor. Then pour in crushed tomatoes, add oregano, salt, and pepper, and mix everything together until smooth.
Let It Simmer: Lower the heat and let the sauce simmer gently for about 20 to 25 minutes. Stir now and then so it does not stick, and allow the flavors to blend into a thick, rich sauce.
Cook the Gnocchi: Bring a pot of salted water to a boil and add the gnocchi. Once they float to the surface, they are ready. This usually takes only a few minutes, so keep an eye on them.
Drain and Combine: Carefully drain the gnocchi and transfer them straight into the simmering Bolognese sauce. Toss gently so each piece gets coated without breaking apart.
Let Everything Set Together: Cook the gnocchi in the sauce for another minute or two on low heat. This helps them absorb flavor and gives the dish a more unified texture.
Serve Warm: Spoon into bowls and top with grated parmesan and fresh herbs if using. Serve immediately while the gnocchi stays soft and the sauce is hot and rich.
