Happy Thanksgiving everyone! I hope you all are nice and relaxed and full on turkey like I am right now. I had a great day spent with family, and I am now binging Scandal on Netflix, drinking wine and working on my blog. Not a bad Thursday! I have to take a minute to reflect on how thankful I am though for my family, friends, cats, job, home and all of you who read my posts and try out my recipes. I’m also super thankful for this Handmade Gnocchi with Bolognese Sauce because dayum it’s fire. I feel like people are intimidated by gnocchi and in all reality it’s easy AF. It’s also my all time favorite pasta. But we’ll start with the Bolognese Sauce.
For this mouth-watering sauce you will need butter, pancetta, olive oil, carrot, onion, celery, garlic, ground beef, salt, pepper, tomato paste, dry red wine, crushed tomatoes, chicken stock, bay leaves, fresh thyme, fresh parsley, half and half and fresh Parmigiano-Reggiano.
Sauté pancetta in butter and olive oil for 3-5 minutes.
Add carrot, onion, celery and garlic. Sauté for about 8 minutes stirring frequently.
Add ground beef, season with salt and pepper and brown. Mix with vegetables. Drain fat. Stir in tomato paste and cook another minute. Add wine and cook around 5-6 minutes.
Add crushed tomatoes, chicken stock, bay leaves, fresh time and more salt and pepper. Bring to boil. Cover. Reduce heat to simmer for two hours.
Stir in half and half and fresh parsley. yummmm. Now onto the gnocchi:
You shall need potatoes, flour and an egg. Start by boiling potatoes for about 15 minutes. Let cool.
Mash up potatoes and mix with flour and egg.
Roll out potato mixture like short thick snakes on a floured surface (i.e. baking sheet). Cut into smaller, gnocchi like shapes – they don’t have to be perfect. In fact, the less perfect/even they are the more they lend to the handmade feel. Bring salted water to boil, add chopped gnocchi and boil for 2-3 minutes.
Immediately serve gnocchi topped with your sauce, fresh Parm and parsley. This recipe is perfect for a date night or to impress some guests! Try it out! Happy holidays!!
**this gnocchi recipe serves about four, however be prepared for sauce leftovers. It works great with any other type of pasta as well for leftovers and also freezes well!**
- 1 tbsp. butter
- 1 tbsp. olive oil
- 4-6 oz pancetta
- ½ cup chopped carrot
- ½ cup diced onion
- ½ cup chopped celery
- 2-3 minced garlic cloves
- 1 lb ground beef
- 3 tbsp. tomato paste
- 1 cup dry red wine
- 1-28 oz can crushed tomatoes
- 1-32 oz box chicken stock
- 2 bay leaves
- 1 tbsp. fresh thyme
- 1 tsp. salt
- 1 tsp. fresh ground pepper
- 1 cup half & half
- 1 tbsp. fresh parsley
- 3 potatoes
- 2 cups flour
- 1 egg
- Fresh Parmigiano-Reggiano
- Add butter and olive oil to a large stockpot over medium heat.
- Once butter has melted and oil has heated add pancetta. Sauté about 5 minutes.
- Add carrot, onion, celery and garlic. Sauté 8 minutes stirring frequently.
- Add ground beef, season with a little salt and pepper, combine with vegetables and drain fat.
- Stir in tomato paste and cook for a minute.
- Add wine, stir and cook 5-6 minutes.
- Add tomatoes, chicken stock, bay leaves, thyme, salt and pepper.
- Bring to boil, cover, reduce heat and simmer for 2 hours.
- Boil potatoes in salted water for about 15 minutes. Let cool then mash down.
- Mix potatoes with flour and egg.
- Roll out potato mixture into short thick snack like shapes on a floured surface.
- Cut into smaller, bite-sized gnocchi shapes.
- When sauce is almost done bring a salted pot of water (same as used for potatoes) back to boil. Add gnocchi and boil 2-3 minutes. Drain.
- When sauce is done remove bay leaves, stir in half and half and parsley.
- Top gnocchi with sauce, fresh parm and parsley.