Gnocchi Bolognese

gnocchi

I had a few russet potatoes just sitting there, and I wanted to cook a Sunday dinner without pasta…so I decided on gnocchi. Gnocchi can be tricky since they can disintegrate in boiling water if you don’t use enough flour, or they can be gummy due to too much flour. I used 1 cup of flour and 1 egg for this recipe and it worked – so I’m sticking with it! Make sure you sift the flour so that it’s not clumpy, and use a potato ricer. A potato ricer breaks the potato down and makes the gnocchi fluffy, and it helps get as much moisture out of the potato when you rice it while it’s hot. I’ve seen recipes where you bake the potatoes or boil them – either works. 

Ingredients:

For the Gnocchi

  • 2 Russet Potatoes
  • 1 Egg
  • 1 Cup Flour

For the Bolognese:

  • 3 Carrots, peeled
  • 3 Celery stalks, rinsed
  • 1 Onion
  • 2 Cloves Garlic
  • 2 Cups Hearty Red Wine
  • 4 Cups Water
  • 1 Bay Leaf
  • 1 LB Ground Beef/Veal/Pork Mix
  • Salt/Pepper to season
  • 1 6 oz Can Tomato Paste

Directions:

  1. Make the bolognese sauce in advance Click here for my bolognese recipe from when I made bolognese stuffed peppers.
  2. Clean/Rinse potatoes then cut in half
  3. Place potatoes in a pot of cold water. Bring pot to a boil and add 1 TSP Salt, and boil for 45 minutes.
  4. Take potatoes out of the water and let them cool for 10 minutes until you can handle them (but don’t let them cool completely)
  5. Peel the skin off the potatoes, then rice the potatoes with a potato ricer on a flat clean surface
  6. Add 1 egg beaten on top of the potato (form a well in the middle)
  7. Add 3/4 cup of flour and start mixing them together until a dough forms
  8. Divide the dough into 8 pieces, and roll each piece into a log (adding flour as needed) and cut into small pieces to form gnocchi
  9. Boil a pot of water, salted, and add the gnocchi (they will take 2-3 minutes to cook). I add about 20 gnocchi at a time.
  10. While the water is boiling, heat a small sauté pan on med-high heat with 1 TBS olive oil
  11. When the gnocchi are floating, transfer them to the sauté pan and sear them quickly for 20 seconds. While they are searing, add 1/4 cup of bolognese sauce and mix together.
  12. Plate the gnocchi and top with parmesan cheese.

raw

 

 

One thought on “Gnocchi Bolognese

  1. Wow this looks so good! I can’t believe that’s all the ingredients. I have a ricer and didn’t know I could use it for gnocchi!!! I’m ashamed to say I’ve never come to your website. But I am here now & I just love the simplicity and cleanliness of your posts! I’ll defintely be coming here more to check out your recipes. You’re always killing it with your feed and I look forward to what you’re cooking! Hoping I can pull this off!

    Like

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