Gnocchi Goulash is more than a recipe; it’s a one-pot solution for those nights when you need something satisfying without spending hours in the kitchen. I remember the first time I made this for my family on a particularly hectic Wednesday. Between soccer practice and homework chaos, I needed comfort food that wouldn’t keep me tied to the stove. The result? Pillowy gnocchi swimming in a rich, paprika-spiced sauce that had everyone asking for seconds.
Table of Contents
Ingredients for Gnocchi Goulash
I’ve made this recipe countless times, and I’ve learned that quality ingredients make all the difference here. The paprika especially – I always use a good Hungarian sweet paprika because it brings that authentic depth of flavor without overwhelming heat. My go-to is a smoked variety when I want a slightly bolder taste. Fresh gnocchi from the refrigerated section works beautifully, though shelf-stable works in a pinch.
- 1.1 lbs beef (goulash meat or beef shank, cut into 1-inch cubes) – I recommend choosing well-marbled meat for tenderness
- 2 tablespoons olive oil
- 2 medium onions (diced)
- 2 bell peppers (any color, diced) – In my experience, using one red and one yellow adds beautiful color
- 2 medium carrots (sliced into rounds)
- 3 garlic cloves (finely chopped)
- 1 tablespoon paprika powder (sweet or smoked) – My preference is Hungarian sweet paprika for authentic flavor
- 1 teaspoon ground cumin (optional)
- 1 teaspoon dried thyme
- 2 cups beef broth – I usually opt for low-sodium to control the salt level
- 3/4 cup tomato paste or crushed tomatoes
- 14 oz fresh gnocchi (refrigerated section preferred)
- Salt and black pepper to taste
- 1 to 2 tablespoons fresh parsley (chopped, for garnish)
- 1 pinch red chili flakes (optional for heat)
Step-by-Step Instructions
I recommend getting all your ingredients prepped before you start cooking. This makes the process smooth and stress-free, especially during the browning stage when timing matters.
Step 1: Heat olive oil in a large Dutch oven or deep skillet over medium-high heat until shimmering. Add beef cubes in a single layer without crowding, and brown them on all sides for about 6 to 8 minutes total. You want a nice caramelized crust for maximum flavor. Remove the beef and set aside on a plate.
Step 2: In the same pot, add onions and bell peppers. Sauté for 5 minutes until softened and the onions turn translucent. Add garlic and carrots, cooking for 2 more minutes until fragrant. The key here is not to rush – letting the vegetables soften properly builds the flavor base.
Step 3: Stir in paprika, cumin, and thyme, coating the vegetables completely. Cook for 30 seconds until the spices smell aromatic and toasted. This step releases the essential oils in the spices.
Step 4: Add tomato paste and beef broth, scraping up any browned bits from the bottom of the pot. Return the beef to the pot and bring everything to a gentle boil. Reduce heat to low, cover, and simmer for 35 to 40 minutes until the beef is fork-tender.
Step 5: While the goulash simmers, cook gnocchi according to package directions in a separate pot of boiling salted water, usually 2 to 3 minutes. They’ll float to the surface when done. Drain well.
Step 6: Gently fold the cooked gnocchi into the goulash sauce, letting them soak up the flavors for 3 to 4 minutes. Season with salt and pepper to taste, garnish with fresh parsley and optional chili flakes, then serve hot.
Perfect Pairings for Gnocchi Goulash
This hearty dish pairs wonderfully with sides that provide textural contrast and help balance the richness of the sauce.
Crusty Bread: A warm baguette or sourdough loaf is essential for soaking up every drop of that incredible sauce. The crispy crust and soft interior complement the tender gnocchi perfectly.
Fresh Green Salad: A simple mixed greens salad with a light vinaigrette cuts through the richness and adds a refreshing element. I like adding cucumber and cherry tomatoes for extra crunch.
Garlic Butter Steak Bites and Potatoes: If you’re feeding a crowd and want another beef option alongside your goulash, these steak bites make an excellent addition to the table.
Hearty Cheddar Garlic Herb Potato Soup: For a cozy dinner spread, serve a cup of this creamy potato soup as a starter before your Gnocchi Goulash.
Sour Cream Dollop: A spoonful of sour cream on top adds a tangy creaminess that’s traditional with goulash and balances the paprika’s warmth.
Pickled Vegetables: Hungarian cucumber salad or pickled peppers provide acidity that brightens each bite and cleanses your palate between forkfuls.
Autumn Wild Rice Soup: Another comforting option for fall and winter meals when you want to serve multiple courses.
Keeping It Fresh
Store leftover Gnocchi Goulash in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers even more delicious. The gnocchi will absorb more sauce as it sits, so you might want to add a splash of broth when reheating.
Reheat gently on the stovetop over medium-low heat, stirring occasionally and adding a few tablespoons of beef broth if the sauce has thickened too much. I recommend avoiding the microwave if possible, as stovetop reheating maintains the gnocchi’s texture better.
This dish can be frozen for up to 2 months, though the gnocchi texture may become slightly softer after thawing. If freezing, cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use a different type of meat?
Absolutely! Pork shoulder or chicken thighs work well as substitutes. Just adjust cooking time accordingly – chicken will need less time (about 25 minutes) while pork is similar to beef.
What if I can’t find fresh gnocchi?
Dried shelf-stable gnocchi works fine, though it requires a slightly longer cooking time. Follow the package instructions and add an extra minute or two for a softer texture.
Can I make this vegetarian?
Yes! Skip the beef and use vegetable broth, then add chickpeas or white beans for protein. You can also include mushrooms for a meaty texture and umami flavor.
Gnocchi Goulash
Ingredients
Equipment
Method
- Heat olive oil in a large Dutch oven or deep skillet over medium-high heat until shimmering. Add beef cubes in a single layer without crowding, and brown them on all sides for about 6 to 8 minutes total until a nice caramelized crust forms. Remove the beef and set aside on a plate.
- In the same pot, add diced onions and bell peppers. Sauté for 5 minutes until softened and the onions turn translucent. Add chopped garlic and sliced carrots, cooking for 2 more minutes until fragrant.
- Stir in paprika, cumin, and thyme, coating the vegetables completely. Cook for 30 seconds until the spices smell aromatic and toasted.
- Add tomato paste and beef broth, scraping up any browned bits from the bottom of the pot. Return the browned beef to the pot and bring everything to a gentle boil. Reduce heat to low, cover, and simmer for 35 to 40 minutes until the beef is fork-tender.
- While the goulash simmers, cook gnocchi according to package directions in a separate pot of boiling salted water, usually 2 to 3 minutes. They’ll float to the surface when done. Drain well.
- Gently fold the cooked gnocchi into the goulash sauce, letting them soak up the flavors for 3 to 4 minutes. Season with salt and pepper to taste, garnish with fresh parsley and optional chili flakes, then serve hot.
Notes
