Gnocchi And Pork Bolognese Sauce Recipes

GNOCCHI WITH MEAT SAUCE

Steps:

• In a large saucepan, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, diced tomatoes and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes to allow flavors to blend., Place potato flakes in a large bowl; stir in boiling water until blended. Stir in eggs. Add flour and salt all at once; stir just until combined. Divide into fourths; turn each onto a floured surface. Roll into 3/4-in.-thick ropes; cut ropes into 3/4-in. pieces., Bring a large saucepan of water to a boil. Cook gnocchi in batches for 30-60 seconds or until gnocchi float. Remove with a slotted spoon. Place in a large bowl; top with sauce. Gently stir to coat. Sprinkle with cheese if desired.

GNOCCHI BOLOGNESE WITH RICOTTA

Steps:

• In a saucepan over medium-high heat, add the olive oil and heat to the verge of smoking. Add the ground meat and cook, stirring, for 2 minutes. Reduce the heat to medium and continue to stir and cook until the meat is medium well, about 5 minutes. Next, deglaze the pan with the wine, stirring and scraping. Then add the onions and continue to cook until well cooked off, an additional 5 minutes.
• To the same pan, add the red sauce, thyme, garlic and salt and pepper to taste. Continue to cook over medium heat until the sauce comes to a boil; reduce the heat to low and simmer for 30 minutes.
• Add the cream and cook on low heat for 10 minutes. Add the cooked gnocchi and stir with a spoon to allow the sauce to coat the gnocchi. This should take 2 minutes.
• To serve, spoon the sauced gnocchi into a bowl, top with the ricotta and finish with Parmesan cheese.

GNOCCHI IN A BOLOGNESE SAUCE RECIPE BY TASTY

Steps:

• Heat oil in a large skillet and sauté the onion till golden. Add the mince and brown it in batches by tossing it with the onion.
• Add the rest of the ingredients except the wine and allow the sauce to simmer and thicken for at least 20 minutes.
• Next, add the wine and continue to simmer the sauce.
• Meanwhile cook 500 grams (1 pound) of gnocchi until 'al dente' in a pot of boiling water.
• Serve the gnocchi with a generous ladle or two of the bolognese sauce and top with mozzarella, if desired.

GNOCCHI WITH LIGHT BOLOGNESE SAUCE

Steps:

• In a large skillet with a tightly fitting lid, heat the olive oil over high heat. Add the meat and cook, breaking up chunks with a spatula until it browns, about 7 minutes. Remove the meat with a slotted spoon and set aside.
• Return the skillet to medium heat and add the pancetta. Cook, stirring frequently, until it is just cooked through, about 2 minutes. Add the carrot, onion, celery and garlic and cook until tender, about 4 minutes. Return the meat to the skillet. Add the wine, stock, thyme, tomato paste, salt and pepper and bring to a boil. Lower to a simmer, cover and cook 40 minutes.
• Uncover the skillet and stir in the flour. Cook 2 minutes. Slowly stir in the milk and simmer gently until the mixture thickens, about 2 minutes. Season to taste with salt.
• Meanwhile, cook the gnocchi according to directions. Place on a platter, cover with the sauce and serve with Parmesan on the side.

PANCETTA GNOCCHI WITH BOLOGNESE SAUCE

Steps:

• Cover the dried porcini mushrooms with 1 1/2 C of boiling water and allow to sit for 20 minutes. Strain through a fine mesh strainer and reserve the liquid. Rinse the mushrooms to rid them of any dirt and finely chop.
• Place large heavy bottomed pan over medium heat. Add 2 Tbl of olive oil and the pancetta. Cook for 2 minutes until pancetta starts to brown. Add the onion, celery and carrots, cooking for 5 minutes more until the vegetables start to soften. Add the ancho pepper, garlic and porcini mushrooms. Season with a little salt and cook until vegetables are soft. Remove the vegetables and set aside.
• Using the same pan, heat the remaining 2 Tbl of olive oil. Add the skirt steak and ground pork. Season with salt and black pepper. Cook over medium high heat until the meat begins to brown, about 15 minutes. Turn the heat down to medium and add the vegetables, wine, bay leaves and thyme. Cook until the liquid evaporates and the mixture begins to brown. Be sure to scrape the brown glaze off of the bottom of the pan. Add 1 cup of the porcini liquid, half of the veal stock and the tomato paste. Cook at a slow simmer, partially covered until liquid begins to thicken. The next few steps take 30 - 40 minutes and are what gives the sauce a rich texture and depth of flavor. Add milk, 2 TBL at a time, stirring the sauce well to incorporate. Continue to cook the sacue gently, adding a few tablespoons of milk when needed. Reduce until the sacue begins to brown again. Add the remaining porcini liquid an dveal stock, stirring and scraping well. The sauce is done when its texture is velvety and the meat is completely tender, about 1 1/2 hours.
• To make the gnocchi, combine the garlic, pancetta and butter in the work bowl of a food processor fitted with a steel blade. Process until the mixture becomes creamy in texture. IN a separate bowl, mix the bread crumbs, flour and 1/2 C of the Parmesan cheese. Transfer to a work surface and shape into a mound. Make a hollow in the center of the mound. Put the garlic and pancetta mixture into the hollow and add the nutmeg, eggs and season with salt and black pepper. Draw the sides of the mound together and knead until it is well mixed. Cut into four equal pieces. Lightly flour the work surface. Using your hands, roll the gnocchi dough out into long thin trips about 1/2 inch in diameter. Then, using a paring knife cut into 1 inch pieces. Bring a large pot of salted water to a simmer. Add gnocchi and cook until they return to the surface, about 4 minutes. Strain through a colander and serve with the bolegnese sauce. Sprinkle with the remaining parmesan cheese.

SWEET POTATO GNOCCHI WITH LIGHT BOLOGNESE SAUCE

Steps:

• Preheat oven to 400°F Use a fork to poke holes in all potatoes. Bake on a cookie sheet, lined with foil, for 45 minutes. Remove potatoes from oven, let cool, remove skins and slice. Add potato slices to a food processor fitted with a standard blade and purée for 3 minutes or until smooth.
• To make gnocchi, put potato purée in a large bowl and mix in 2 cups flour, a 1/4 cup at a time (you will get a very sticky consistency). Dust hands with a bit of flour and form purée into teaspoon-sized oval-shaped balls. You will periodically need to dust your hands with more flour while making balls. Once all balls are made (you will have 90 to 100), take a fork and, pressing lightly, make indentations around the circumference of the balls, being careful not to flatten them. Dust 2 plates or a cookie sheet with flour and place gnocchi on them to air-dry so they will not be quite as fragile.
• While gnocchi are drying, fill a large stockpot with water and bring to a boil over medium-high. Once dry, add gnocchi to stockpot in small batches of about 10 to 15. When they float to the surface, after about 3 minutes, remove gnocchi with a slotted spoon.
• To make sauce, heat a medium saucepot over medium-high. Let heat for 1 minute, then mist with cooking spray. Add onion, celery and carrots and sauté for 3 to 4 minutes. Add turkey and stir, breaking meat up into pieces with a spoon or spatula as it cooks, about 5 minutes.
• Once turkey is cooked, add remaining 2 tbsp flour. Whisk in milk and stir until thickened.
• Pour in tomatoes, tomato paste and 1/2 cup water. Reduce heat to medium-low and stir. Add Italian seasoning and basil. Season with salt and pepper, if desired, and cook for another 5 minutes.
• To serve, place 1 cup gnocchi in a bowl and top with 1 cup sauce. Garnish with additional basil, if desired.