Gnocchi Bolognese Recipe
Slow simmered veal meat sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Gnocchi
Bolognese Sauce
Method
Gnocchi
- 1
- 2
Make the Dough
Mash the potatoes in a large bowl. Add flour, egg, and salt, mixing until a soft dough forms. If too sticky, add more flour as needed.
- 3
Shape the Gnocchi
Divide the dough into quarters. Roll each piece into a long rope about 1/2 inch thick. Cut into 1-inch pieces, and use a fork to create ridges.
- 4
Cook the Gnocchi
Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
Bolognese Sauce
- 5
Sauté Vegetables
In a large skillet or saucepan, heat olive oil over medium heat. Add the chopped onion, carrot, and celery, cooking until softened, about 5-7 minutes.
- 6
Cook the Veal
Add the ground veal to the skillet. Cook, stirring often, until browned, about 8-10 minutes.
- 7
Add Aromatics
Stir in the minced garlic and cook for 1 minute until fragrant.
- 8
- 9
Simmer
Reduce heat to low and simmer the sauce for at least 30 minutes, stirring occasionally to let the flavors meld.
- 10
Serve
Toss the cooked gnocchi with the Bolognese sauce. Plate and sprinkle with grated Parmesan cheese and fresh basil before serving.