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Potato Gnocchi with Bolognese Sauce

di Academia Barilla

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Potato Gnocchi with Bolognese Sauce
1 hours


First course

Ingredients for 4 people

1 pound potatoes
¾ cup flour
1 egg
salt to taste
½ pound ground beef
2 tablespoons butter
½ small onion
1 small carrot
½ celery rib
3 ½ tablespoons extra virgin olive oil
7 ounces tomato purée
½ cup dry red wine
broth if needed
1 bay leaf
salt and pepper to taste
pinch of nutmeg
2/3 cup grated Parmigiano Reggiano cheese

Preparation 1 hours preparation + 5 minutes cooking
1. Wash potatoes and place in a pot with salted water

2. Potatoes should be covered completely, but not by more than 1 inch

3. Bring to a boil and simmer for about 30 minutes or until the potatoes are easily pierced with the tip of a knife

4. When cool enough to handle, peel and mash them or pass through a ricer

5. Place on a floured work surface

6. Combine warm mashed potatoes with flour, egg and salt

7. Divide the dough into 3 parts

8. Depending on the consistency of the potatoes, a small amount of flour may be needed

9. Working carefully with your hands and using plenty of flour to prevent the dough from sticking to the work surface, make a long, 3/4-inch thick rope from each piece

10. Using a floured knife, cut into 3/4 inch cylinders

11. Press each one against the floured tines of a fork with your floured thumb, using a forward motion towards the tip of the tines

12. Drop the prepared gnocchi on a floured towel

13. Repeat this process for the remaining dough

14. Wash and finely chop the celery, carrot and onion

15. Heat oil and butter in a pan over medium heat, add minced vegetables and brown

16. Add ground beef and bay leaf and cook for an additional 10 minutes

17. Add wine and allow to reduce until almost dry

18. Stir in tomato purée

19. Lower the heat and cook for about 40 minutes over low heat, adding a small amount of warm broth, if needed, to prevent the sauce from drying out too much

20. Season with salt and pepper to taste, and remove from the heat

21. Cook gnocchi in plenty of boiling salted water

22. Remove with a slotted spoon when they rise to the surface

23. Serve with meat sauce and and some Parmigiano Reggiano