Quick and Easy

Potato gnocchi with bolognese sauce

Stefania Ugolini, owner and chef of Auckland's Pasta & Cuore restaurant shares her sensational handmade potato gnocchi with bolognese sauce recipe
Potato gnocchi with bolognese sauceTodd Eyre
6
1H 45M

Ingredients

Bolognese sauce
Potato gnocchi

Method

Bolognese sauce

1.Cook celery, carrot and onion in a saucepan on medium-low heat in the butter and a little extra virgin olive oil, stirring regularly.
2.When onion is transparent, add beef and pork mince. Cook on medium-high heat until browned then add wine. Season with salt and pepper and cook until wine evaporates.
3.Add tomatoes, mix them in well and add the bayleaf. Lower heat and simmer for at least 1 hour with the lid on, stirring occasionally. Remove the lid and continue cooking until the sauce has reduced by half.

Potato gnocchi

4.Peel and roughly chop potatoes then cook in salted, boiling water until tender. Drain well in a colander.
5.Place flour on a wooden board or clean bench and mash the drained potatoes into the flour while they are still warm. Shape mixture into a cone shape and make a large shallow well in the middle. Add egg to the well with a good pinch of salt. Mix into potato mixture with a spatula then knead into a ball of dough.
6.Take small chunks of dough and roll into 2.5cm-thick logs. Cut log into 2cm lengths and place on a tray dusted with flour. Keep rolling and cutting until all the dough is used up. Leave gnocchi to rest for 20 minutes before cooking.
7.Bring a large pot of salted water to the boil. Add the gnocchi, stir gently and remove with a slotted spoon when they rise to the surface. Add gnocchi directly to the bolognese sauce, mix through and serve sprinkled with parmesan.

Related stories