Gnocchi alla Bolognese

Gnocchi alla Bolognese
Ingredients for gnocchi alla Bolognese
Gnocchi alla Bolognese, here are the ingredients needed for 4 people:

gnocchi:
1 kg potatoes (preferably floury)
250 g soft wheat flour (and a little more for the work surface)
1 egg
1 pinch of salt
A little grated nutmeg (optional, to add a touch of flavor)
Bolognese sauce:
500 g minced meat (you can opt for beef or chicken, avoiding pork)
1 medium onion, finely chopped
2 cloves of garlic, minced
1 carrot, grated or diced
1 stick of celery, cut into small cubes
400 g peeled tomatoes (canned or fresh depending on the season)
1 tablespoon of tomato paste
1 tablespoon of olive oil
1 teaspoon of sugar (to balance the acidity of the tomatoes)
Salt and pepper to taste
1 teaspoon of herbes de Provence (or a mix of basil and oregano)
1 bay leaf
1 glass of water or vegetable stock (instead of wine)
1 tablespoon of tomato paste (optional, for a greater concentration of flavor)
These ingredients are easy to find in any supermarket and you can adapt the quantities depending on the number of people you want to serve. If you want to make this dish even creamier, you can add a touch of crème fraîche to the Bolognese sauce before serving.
Preparation for Gnocchi alla Bolognese
Preparation of the gnocchi:
Cooking the potatoes: Start by washing the potatoes thoroughly. Cook them in a large pot with salted water for about 30-40 minutes, until they are tender. You can check the cooking by sticking a fork into the flesh of the potatoes: it should go in easily.
Mash the potatoes: once the potatoes are cooked, drain them and let them cool slightly. Then, peel them while they are still hot and mash them with a potato masher or a fork. It is important to obtain a smooth puree without lumps.
Prepare the gnocchi dough: on a work surface, make a well with the mashed potatoes. Add the egg, flour, a pinch of salt and a little grated nutmeg, if desired. Mix gently with your fingertips until the dough is smooth. Do not overwork the dough to prevent it from becoming too elastic.
Form the gnocchi: divide the dough into several portions. Roll each portion until it forms a long salami about 1 cm in diameter. Then cut the sausages into small pieces of 2-3 cm. To give the gnocchi their characteristic shape, press each piece of dough with a fork, applying light pressure to form a small depression.
Prepare the gnocchi: Heat a large pot with plenty of salted water. When the water boils, add the gnocchi in small quantities to prevent them from sticking together. When the gnocchi rise to the surface, they are cooked. Remove them with a slotted spoon and set aside on a plate.
Preparing the Bolognese sauce:
Sauté the vegetables: In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion, garlic, grated carrot, and celery. Cook for about 5 to 7 minutes, until the vegetables are tender and lightly browned.
Cooking the meat: Add the ground meat to the skillet with the vegetables and cook over medium-high heat until the meat is well browned, breaking it up with a wooden spoon to prevent large lumps from forming.
Add the tomatoes: Add the crushed tomatoes, tomato paste, Provencal herbs, bay leaf, and sugar. Mix well. Simmer for about 30-40 minutes, stirring occasionally. The sauce should thicken and the flavors should develop.
Adjust the sauce: Taste and adjust with salt, pepper, or a little more sugar if necessary. If the sauce is too thick, add a little water or vegetable stock to loosen it.
Assemble the dish:
Toss the gnocchi with the sauce: Once the gnocchi are cooked and the sauce is ready, add the gnocchi to the Bolognese sauce. Toss gently to coat the gnocchi well with the sauce.
To serve: Serve immediately in soup plates, garnishing with grated Parmesan cheese, if desired, for extra flavor and deliciousness.
The gnocchi Bolognese is now ready to enjoy! This tasty and comforting dish is sure to please the whole family.
Mistakes to Avoid for Gnocchi Bolognese
When making gnocchi Bolognese, it is easy to make some common mistakes that can compromise the consistency of the gnocchi or the body of the sauce. Here are the main mistakes to avoid to always be successful with this recipe:
Undercooked potatoes: the potatoes must be well cooked before being mashed. If the gnocchi dough
If the gnocchi is overcooked or drained poorly, it will be too wet and the gnocchi may be too sticky and difficult to work with.
Using too much flour: It’s tempting to add too much flour to make the dough easier to work with, but this can make the gnocchi tough.
Not cooking gnocchi for the right amount of time: A common mistake is to leave the gnocchi in boiling water for too long. As soon as they float to the surface, they’re done. If you leave them in for longer, they may break down in the water.
Cooking the sauce too quickly: The Bolognese recipe requires slow cooking for the flavors to develop. If you try to cook it too quickly, the sauce will be less rich and flavorful. It’s essential to let the sauce simmer for at least 30 minutes so the meat can blend well with the tomatoes and other ingredients.