Gnocchetti Recipe
bolognese, parmesan, fennel pollen, chive
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Ingredients
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Gnocchetti (small potato dumplings)
Bolognese sauce
Finishing & garnish
Method
Gnocchetti (small potato dumplings)
- 1
- 2
- 3
Make dough
Sprinkle the salt, pepper, 1 cup flour and semolina over the cooled potato. Make a well in the center and add the egg yolk. Using your hands or a bench scraper, gently bring the mixture together just until a soft, slightly sticky dough forms. Add up to an additional 1/4 cup flour only as needed — the dough should be cohesive but not heavy. Do not overwork.
- 4
Shape gnocchetti
Divide the dough into 4 pieces. Roll each piece into a long rope about 1/2-inch (1.3 cm) thick on a lightly floured surface. Cut the ropes into 3/4-inch (2 cm) pieces. To form gnocchetti: press each piece lightly against a gnocchi board or the tines of a fork and roll it toward you to create small ridged shells, or simply press with your thumb to create an indent. Dust finished gnocchetti lightly with flour on a tray to prevent sticking.
Bolognese sauce
- 5
Sweat aromatics & render pancetta
In a wide, heavy skillet or saucepan, heat olive oil and 1 tablespoon butter over medium heat. Add finely diced onion, carrot, and celery and cook gently for 6–8 minutes until softened but not browned. Add the chopped pancetta and cook 3–4 minutes until it releases fat. Stir in minced garlic and cook 30 seconds until fragrant.
- 6
Brown the meats
Increase heat to medium-high and add the ground beef and pork. Break up with a spoon and cook until the meat loses its raw color and small browned bits form, about 6–8 minutes. Season with salt and pepper.
- 7
Deglaze and simmer
Stir in tomato paste and cook 1–2 minutes to caramelize. Pour in the white wine and simmer until mostly evaporated, scraping up browned bits. Add the milk and cook until reduced slightly, about 2–3 minutes. Stir in crushed tomatoes, stock, bay leaf, and dried oregano. Bring to a gentle simmer, reduce heat to low, partially cover, and simmer gently 30–40 minutes, stirring occasionally, until thickened and flavors meld. Adjust seasoning to taste and remove bay leaf before serving.
Cook gnocchetti & finish
- 8
Cook gnocchetti
Bring a large pot of salted water to a rolling boil. Working in batches, add gnocchetti — they will sink then float. Once they float, cook an additional 30–60 seconds until cooked through. Use a slotted spoon to transfer gnocchetti directly into a warm, wide sauté pan with the finished bolognese sauce (reserve 1/2 cup of the cooking water).
- 9
Toss with sauce
Over low heat, add 1 tablespoon butter and 1/4 cup grated Parmigiano-Reggiano to the pan with gnocchetti and bolognese. Toss gently to coat, adding a splash of reserved pasta water as needed to loosen and create a glossy emulsion, about 1–2 minutes. Taste and adjust salt and pepper.
- 10
Plate & garnish
Divide gnocchetti and bolognese among serving plates. Finish each portion with a generous sprinkle (about 1–2 tablespoons) of grated Parmigiano-Reggiano, a light dusting of fennel pollen (about 1/8–1/4 tsp per plate), and a scattering of finely snipped chives. If desired, finish with a tiny pinch of coarse salt and an extra crack of black pepper.
