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Recipes // Side Dishes // Gnocchi Bolognese

Gnocchi Bolognese

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Ingredients For The Gnocchi:

  • 1 lb. Russet potatoes
  • 1 large egg
  • 1 cup sifted flour
  • .75 cup grated Parmesan cheese

Ingredients For The Bolognese :

  • 1 large white onion
  • 1 carrot
  • 1 stalk of celery
  • 1-1 1/2 lbs. pasta
  • 1/4 lb. diced prosciutto
  • 1 lb. ground beef
  • 1 lb. ground pork
  • 1 lb. ground veal
  • 1 large can San Marzano Italian tomatoes, handed crushed
  • 1 garlic clove finely chopped
  • 1 bay leaf
  • 2 fresh scallion stalks, chopped
  • 2-3 fresh Basil leaves, chopped
  • S&P to taste
  • Parmesan cheese - optional

Directions:

  1. Peel potatoes and boil until tender.
  2. While still hot, put potatoes through ricer, set aside and let cool thoroughly.
  3. On a board, form a mountain with cool riced potatoes.
  4. Add sifter flour, Parmesan, salt, and pepper.
  5. Make a hole in the top of the mountain and add the egg into the hole.
  6. Work the egg from the inside out. Mix the egg into the potatoes until well mixed.
  7. Cover with a slightly damp cloth and let the dough rest for at least 30 minutes.
  8. Roll the dough into long rolls about the diameter of a quarter and cut into 3/4" pieces.
  9. Dust with flour and freeze until ready to cook.
  10. Place Gnocchi in a pot of boiling water and cook until they begin to float.
  11. Once the Gnocchi float, remove from the water with a strainer or slotted spoon, place directly in desired sauce and serve immediately.

 

Bolognese Recipe

Serves 4

Ingredients:

  • 1 Lg. White onion
  • 1 Carrot
  • Stalks of celery
  • 1-1 ½ lbs. cooked gnocchi pasta
  • ¼ lb. Diced Prosciutto
  • 1 lb. Ground beef
  • 1 lb. Ground pork
  • 1 lb. Ground veal
  • 1 Lg. Can San Marzano Italian tomatoes, handed crushed
  • 1 Garlic clove finely chopped
  • 1 Bay leaf
  • 2 Fresh scallion stalks, chopped
  • 2-3 Fresh Basil leaves, chopped
  • S&P to taste
  • Parmigiano Cheese - optional

Directions:

  1. Coarsely dice and mix together the onion, carrot & celery.  Set aside.
  2. Prepare pasta according to package directions**. Drain pasta well and set aside.
  3. In a large saucepan cook the Prosciutto until crispy.
  4. Add beef, pork and veal to the pan and cook through, making sure it is well mixed. 
  5. Drain off fat and add garlic, bay leaf and mirepoix (onion, celery, carrot mixture) to the meat.  Cook for 15 minutes, stirring frequently.
  6. Add tomatoes and simmer over low heat for 2 hours, stirring occasionally.
  7. Add cooked pasta with a small amount of the Bolognese sauce, then top with remaining sauce.
  8. Serve at once.
  9. **If you are using the pasta immediately, do not allow pasta to fully cook.  It will continue cooking while it sits and when you add it to the hot sauté pan. 
  10. If you would like to prepare your pasta in advance, place the colander of drained pasta under cold running water.  Once the pasta is completely cooled, place it loosely in a bowl and toss with a few drops of canola oil.  Cover & refrigerate until you are ready to use.   When ready to use bring a large pot of water to a boil.  Add cooked cold pasta to boiling water stir well for about 1 minute.  Drain and immediately add to pan (see step 7 above).
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