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Ingredients for 4 people
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- 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
Le Ricette
Potato Gnocchi with Bolognese Sauce
di Academia Barilla
PREPARATION TIME
95 min
95 min
DIFFICULTY
Medium
Medium
TYPE
First course
First course
Tags
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
Ingredients
Patata Quarantina
The Patata Quarantina bianca genovese (white potato of Genoa) is the most well known of the traditional potatoes grown in the Apennine Mountains in Liguria.
The Patata Quarantina bianca genovese (white potato of Genoa) is the most well known of the traditional potatoes grown in the Apennine Mountains in Liguria.
Preparation 90 minutes preparation + 5 minutes cooking
Wash potatoes and place in a pot with salted water. Potatoes should be covered completely, but not by more than 1 inch. Bring to a boil and simmer for about 30 minutes or until the potatoes are easily pierced with the tip of a knife. When cool enough to handle, peel and mash them or pass through a ricer. Place on a floured work surface.
Combine warm mashed potatoes with flour, egg and salt. Divide the dough into 3 parts. Depending on the consistency of the potatoes, a small amount of flour may be needed. 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.
Using a floured knife, cut into 3/4 inch cylinders. Press each one against the floured tines of a fork with your floured thumb, using a forward motion towards the tip of the tines. Drop the prepared gnocchi on a floured towel. Repeat this process for the remaining dough. Wash and finely chop the celery, carrot and onion.
Heat oil and butter in a pan over medium heat, add minced vegetables and brown. Add ground beef and bay leaf and cook for an additional 10 minutes. Add wine and allow to reduce until almost dry. Stir in tomato purée.
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. Season with salt and pepper to taste, and remove from the heat.
Cook gnocchi in plenty of boiling salted water. Remove with a slotted spoon when they rise to the surface. Serve with meat sauce and and some Parmigiano Reggiano.
Prodotti tipici (1)
The Patata Quarantina bianca genovese (white potato of Genoa) is the most well known of the traditional potatoes grown in the Apennine Mountains in Liguria.
Tags: Summer, Fruits and vegetables
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