Saturday, July 20 2024

Get ready to savor the comforting symphony of Gnocchi alla Bolognese, a dish that combines the simplicity of handmade gnocchi with the robust flavors of a savory, slow-cooked ragu.

Join me in the kitchen to make this gastronomic masterpiece that will transport you straight to the heart of Italy, where every bite tells a story of tradition, passion and love infused into every single ingredient.








For the gnocchi:

  • 2.2 lbs (about 4 medium-sized) potatoes
  • 2 cups all-purpose flour
  • 1 large egg
  • Salt to taste

For the Bolognese sauce:

  • 0.66 lbs ground meat (a mix of beef and pork)
  • 1 medium onion, finely chopped
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 14 oz canned crushed tomatoes
  • 1/2 cup red wine
  • 2 tablespoons tomato paste
  • Olive oil
  • Salt and pepper to taste
  • Nutmeg to taste





  1. Preparing the Gnocchi:

    • Boil the potatoes in salted water until they are tender. Drain, peel, and mash them with a potato masher.
    • In a bowl, mix the mashed potatoes with flour, egg, and a pinch of salt.
    • Knead the dough until it becomes smooth. Add more flour if necessary.
    • Divide the dough into small portions and roll them into cylinders. Cut each cylinder into smaller pieces to form the gnocchi.
    • Cook the gnocchi in boiling salted water until they float to the surface. Drain and set aside.
  2. Preparing the Bolognese Sauce:

    • In a large skillet, heat olive oil and add the chopped onion, carrots, and celery. Sauté over medium heat until the vegetables are tender.
    • Add the ground meat and cook until it is well-browned.
    • Pour in the red wine and let the alcohol evaporate.
    • Add the crushed tomatoes and tomato paste. Mix well.
    • Adjust salt, pepper, and add a pinch of nutmeg. Cover partially and simmer over low heat for at least an hour, stirring occasionally.
    • If needed, add a little water during cooking to keep the sauce moist.
  3. Serving:

    • Toss the cooked gnocchi with the prepared Bolognese sauce.

    • Serve hot, optionally adding grated cheese to taste.

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