Italian Goulash With Gnocchi
A quick and easy Italian goulash made with beef sausages, bell peppers, and gnocchi, cooked in a rich paprika sauce. This one-pot goulash is ready in 30 minutes flat!
Servings: 6 servings
Calories: 487kcal
Ingredients
- 1 tbsp olive oil extra virgin
- 1 yellow onion finely diced
- 1 lb beef sausages 1-inch slices
- 3 bell peppers green and red, sliced
- 2 garlic cloves minced
- 2 tbsp ground paprika
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/4 tsp red pepper flakes
- 1/2 tsp ground pepper
- 2 cups beef stock
- 14 oz crushed tomatoes or diced
- 1 lb gnocchi
- salt & pepper to taste
- 1/4 cup grated parmesan cheese to serve, optional
Instructions
- In a large skillet or Dutch oven, heat the olive oil over medium-high heat until shimmering. Add the finely diced yellow onion and sliced sausages. Cook for 5 minutes until the onion is translucent and the sausage pieces are browned.1 tbsp olive oil, 1 yellow onion, 1 lb beef sausages, 3 bell peppers
- Add the sliced bell peppers and minced garlic and cook another 2 minutes until fragrant.2 garlic cloves
- Reduce the heat and season the mixture with ground paprika, dried oregano, dried basil, red pepper flakes, and ground black pepper. Stir well to combine.2 tbsp ground paprika, 1 tsp dried oregano, 1 tsp dried basil, 1/4 tsp red pepper flakes, 1/2 tsp ground pepper
- Pour in the stock and canned tomatoes. Bring the mixture to a gentle simmer over medium-low heat for 15 minutes.2 cups beef stock, 14 oz crushed tomatoes
- Add the gnocchi to the sauce and cook for 1 minute. You don't want the gnocchi to be fully cooked as it continues to cook in the hot sauce.1 lb gnocchi
- Season to taste with salt and extra pepper. Serve the Italian goulash hot, topped with grated parmesan cheese (optional)salt & pepper, 1/4 cup grated parmesan cheese
Notes
Undercook gnocchi: Undercook the gnocchi to avoid it becoming mushy once served.
Extra liquid: Add extra stock if the stew becomes too dry while cooking.
Watch the salt: Taste and adjust salt last as some sausages and stock can easily make the dish too salty.
Storage: Store any leftover goulash in an airtight container in the refrigerator but keep in mind that the gnocchi will get very soft over time. If you're making the goulash with gnocchi I don't recommend freezing it. Freeze any larger batches without pasta or gnocchi if want to meal prep this recipe.
Nutrition
Calories: 487kcal | Carbohydrates: 41g | Protein: 19g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Cholesterol: 61mg | Sodium: 1134mg | Potassium: 763mg | Fiber: 6g | Sugar: 7g | Vitamin A: 3223IU | Vitamin C: 85mg | Calcium: 120mg | Iron: 6mg
