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Gnocchi Goulash Recipe - Easy Comfort Dinner in 60 Minutes.

Gnocchi Goulash

Tender gnocchi nestled in a rich Hungarian-style goulash sauce with beef, bell peppers, and aromatic paprika spices. A comforting one-pot dinner ready in 60 minutes.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: European, Hungarian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1.1 lbs beef goulash meat or beef shank cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 2 medium onions diced
  • 2 bell peppers any color, diced
  • 2 medium carrots sliced into rounds
  • 3 garlic cloves finely chopped
  • 1 tablespoon paprika powder sweet or smoked, Hungarian preferred
  • 1 teaspoon ground cumin optional
  • 1 teaspoon dried thyme
  • 2 cups beef broth low-sodium preferred
  • 3/4 cup tomato paste or crushed tomatoes
  • 14 oz fresh gnocchi from refrigerated section
  • Salt and black pepper to taste
  • 1 to 2 tablespoons fresh parsley chopped, for garnish
  • 1 pinch red chili flakes optional

Equipment

  • Large Dutch oven or deep skillet
  • Large pot for cooking gnocchi
  • Wooden spoon
  • Sharp knife and cutting board

Method
 

  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 until a nice caramelized crust forms. Remove the beef and set aside on a plate.
  2. 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.
  3. Stir in paprika, cumin, and thyme, coating the vegetables completely. Cook for 30 seconds until the spices smell aromatic and toasted.
  4. 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.
  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.
  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.

Notes

For best results, brown the meat well to develop deep flavor. The goulash can be made ahead and refrigerated for up to 3 days. Flavors deepen overnight. Add a splash of broth when reheating if sauce has thickened. Fresh gnocchi from the refrigerated section works best, but shelf-stable gnocchi can be substituted with slightly longer cooking time.