Creamy Gnocchi Bolognese

Prep Time


Creamy Gnocchi Bolognese

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1/2 cup Olive Oil
18 cups Yellow Onions, julienned
2/3 cup Garlic, large minced
5 cups Frozen Peas
5 cups Vegetable Stock or Water
1 - 10# can Red Gold Plant Based Bolognese
1 tbsp Red Chili Flakes
2 1/4 tsp Kosher Salt
1 tsp Black Pepper, ground
2 1/4 cups Heavy Whipping Cream
9 lbs Gnocchi, uncooked
2 1/2 cups Parmesan Cheese


  1. Heat a large rondeau over medium high heat and add olive oil.
  2. Add onions and stir to coat.
  3. Reduce heat to medium low, and continue cooking onions, stirring every 2-3 minutes until onions have started to caramelize (about 30 minutes).
  4. Add the garlic to the onions and cook for 30 seconds.
  5. Add the frozen peas and cook for 1 minute.
  6. Add the vegetable stock and deglaze the pan, scraping the bottom of the pan to remove the brown bits.
  7. Add the Red Gold Plant Based Bolognese, chili flakes, salt and black pepper and bring to a boil.
  8. Lower to a simmer and cook for 5 minutes.
  9. Add the cream and stir to combine.
  10. Cook gnocchi according to packaging instructions.
  11. Add the cooked gnocchi to sauce and stir to combine.
  12. Remove from heat, pour into 2” full size hotel pans and garnish with parmesan cheese.