Description
Enjoy the comforting taste of homemade Gnocchi Bolognese, featuring soft potato gnocchi smothered in a rich, savory Bolognese sauce. Perfect for a cozy dinner, this dish is sure to impress your family and friends!
Ingredients
Scale
- 2 pounds russet potatoes
- 1 ½ cups all-purpose flour (plus extra for dusting)
- 1 large egg
- 1 teaspoon salt
- 1/4 teaspoon nutmeg (optional)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 pound ground beef (or a mix of beef and pork)
- 1 can (14 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1/2 cup whole milk
- Fresh basil leaves for garnish (optional)
- Grated Parmesan cheese for serving
Instructions
- Start by boiling the potatoes. Place the whole, unpeeled russet potatoes in a large pot and cover them with cold water. Add a generous pinch of salt to the water. Bring it to a boil over medium-high heat and cook until the potatoes are fork-tender, about 30-40 minutes.
- Once the potatoes are cooked, drain them and let them cool slightly. When they are cool enough to handle, peel the skins off.
- Pass the peeled potatoes through a potato ricer or mash them in a bowl until smooth. Ensure there are no lumps.
- In a large mixing bowl, combine the riced potatoes with the flour, egg, salt, and nutmeg (if using). Mix gently with your hands until a dough forms, being careful not to overwork it.
- Turn the dough out onto a floured surface. Divide it into four equal portions. Roll each portion into a long rope, about 1/2 inch thick. Cut the rope into 1-inch pieces.
- To shape the gnocchi, press each piece of dough against the tines of a fork to create ridges. Place the shaped gnocchi on a floured baking sheet and dust them lightly with flour.
- In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent.
- Add the ground beef (or beef and pork mixture) to the skillet. Cook until browned and cooked through, about 8-10 minutes. Drain any excess fat if necessary.
- Stir in the crushed tomatoes, tomato paste, and beef broth. Add the dried oregano, dried basil, salt, and pepper. Bring to a simmer, then reduce the heat to low. Cook uncovered for about 30-40 minutes, stirring occasionally.
- After simmering, stir in the whole milk and let it cook for an additional 10 minutes to thicken. Taste and adjust seasoning if needed.
- While the Bolognese sauce is simmering, bring a large pot of salted water to a boil. Carefully add the gnocchi in batches, avoiding overcrowding.
- Cook the gnocchi until they float to the surface, about 2-3 minutes. Let them cook for an additional 30 seconds.
- Using a slotted spoon, transfer the gnocchi directly into the Bolognese sauce. Gently toss to coat.
- Let the gnocchi sit in the sauce for a minute to absorb flavors.
- Plate the gnocchi and sauce, garnishing with fresh basil leaves and a generous sprinkle of grated Parmesan cheese.
- Enjoy your Gnocchi Bolognese with a side of crusty bread and a fresh salad!
Notes
- Use starchy potatoes like russets for the best texture in your gnocchi.
- Don’t overwork the dough; it should be soft and slightly sticky.
- Leftover gnocchi can be frozen. Place them on a baking sheet in a single layer until frozen, then transfer to a freezer bag. Cook from frozen when ready to use.
- Customize the Bolognese sauce by adding mushrooms, bell peppers, or a splash of red wine for extra flavor.
- Prep Time: 30 minutes
- Cook Time: 60 minutes