Gnocchi Bolognese Recipe

Inspired by Pane Vino On The River

Time1h

Serves4

Beef, pork & veal simmered in tomato sauce, tossed with hand-made potato gnocchi, topped with fresh ricotta

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Ingredients

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Gnocchi and Sauce Ingredients

2 cups Potatoes

1 1/2 cups 00 bread flour

1 unit Egg

7.05 oz (200 grams) Ground beef

7.05 oz (200 grams) Ground pork

7.05 oz (200 grams) Ground veal

14 1/8 oz (400 grams) Canned crushed tomatoes

1 unit Onion, finely chopped

2 cloves Garlic, minced

2 tablespoons olive oil

1 teaspoon Dried oregano

to taste Celtic sea salt

to taste black pepper

1 cup Fresh ricotta

to taste Fresh basil, for garnish

Method

Preparation and Cooking Instructions

Make the Gnocchi

1. Boil the potatoes in salted water until tender. Drain and let cool slightly. Peel and mash the potatoes until smooth.

Form the Gnocchi Dough

2. In a bowl, combine the mashed potatoes, flour, egg, and a pinch of salt. Mix until a soft dough forms. If it's too sticky, add more flour as needed.

Shape the Gnocchi

3. Divide the dough into small pieces and roll each piece into a rope about 1/2 inch thick. Cut into 1-inch pieces and optionally press with a fork to create ridges.

Cook the Gnocchi

4. Bring a large pot of salted water to a boil. Add the gnocchi in batches and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.

Prepare the Bolognese Sauce

5. In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent.

Add the Meats

6. Add the ground beef, pork, and veal to the skillet. Cook until browned, breaking it apart with a spoon.

Simmer with Tomatoes

7. Stir in the crushed tomatoes, oregano, salt, and pepper. Simmer for 30 minutes, stirring occasionally.

Combine Gnocchi and Sauce

8. Gently toss the cooked gnocchi with the Bolognese sauce until well coated.

Serve

9. Serve the gnocchi topped with fresh ricotta and garnish with basil.