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

  • 1 hr 45 mins cooking
  • Serves 6
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Bolognese sauce
  • 1 stalk celery, finely diced
  • 1 medium carrot, finely diced
  • 1 medium onion, finely diced
  • 1 tablespoon butter
  • extra virgin olive oil
  • 250 gram beef mince
  • 250 gram pork mince
  • 250 millilitre white wine
  • 800 gram chopped tinned tomatoes
  • 1 bayleaf
Potato gnocchi
  • 750 gram white-fleshed potatoes
  • 225 gram flour, plus extra for dusting
  • 3 tablespoon beaten egg


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.

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