· recipe ·
Gnocchi Bolognese
Soffritto is the finely chopped vegetable base of many Italian sauces. Cooking it patiently gives a meat ragù sweetness and depth before the tomatoes go in.
Time and servings
- Prep
- 40 min
- Cook
- 95 min
- Total
- 135 min
- Servings
- 4
Nutrition per serving
- Calories
- about 640
- Protein
- 36 g
- Fat
- 23 g
- Carbs
- 69 g
Build the soffritto
Start the ragù before making the gnocchi. Finely dice the onion, carrot, and celery and mince the garlic. Warm the olive oil over medium-low heat and cook the vegetables until soft, adding the garlic for the final minute.
Brown the beef
Increase the heat, add the ground beef and black pepper, and cook while breaking it into small crumbles until no pink remains and browned spots develop.
Add paste and wine
Stir in the tomato paste and cook for 1 minute. Add the red wine and simmer until its volume is reduced by about half.
Simmer the ragù
Crush the canned tomatoes into the pot. Maintain a low simmer with the lid ajar for about 40 minutes, stirring occasionally, until the ragù is thick but still spoonable. Prepare and shape the gnocchi while it simmers. Take the sauce off the heat once thickened and rewarm it before poaching.
Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Heat the cooking water
Use 3 quarts3 liters of water. Once the gnocchi are shaped, bring the cooking water to a gentle boil. Rewarm the ragù over low heat while the water heats. Add 1 1/2 tsp9 g of the salt to the water.
Poach the gnocchi
Lower the gnocchi into the gently boiling water and stir once. Lift them as they float and transfer them directly to the hot ragù.
Coat and serve
Fold the gnocchi through the ragù over low heat for 1 minute. Taste for salt, then serve with finely grated Parmesan.
