Mini-Gnocchi Bolognese
Serves: 3
Roxane Raynor
1 January 1970
Based on User reviews:
38
Spice
59
Sweetness
43
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil2 cloves
Garlic (minced)450 g
Ground Beef1 tsp
Oregano (dried)2 tbsps
Unsalted ButterDirections:
1
Preheat the broiler
2
Heat the olive oil in a medium ovenproof nonstick skillet over medium-high heat
3
Add the onion and carrot and cook, stirring occasionally, until softened, about 5 minutes
4
Add the garlic and cook until softened, 1 minute
5
Add the beef, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until no longer pink, about 4 minutes
6
Add the tomatoes with their juices, oregano, 1/4 teaspoon salt and a few grinds of pepper
7
Bring to a boil, then reduce the heat to a simmer and cook until the sauce thickens, 15 to 20 minutes
8
Meanwhile, bring a large pot of salted water to a boil
9
Add the gnocchi and cook as the label directs
10
Reserve 1/4 cup cooking water, then drain
11
Toss the gnocchi with the butter and reserved cooking water in a large bowl until coated; stir in the parsley and season with salt and pepper
12
Spread the gnocchi in an even layer over the beef mixture in the skillet and sprinkle with the mozzarella
13
Broil until the gnocchi are browned in spots and the cheese is melted, about 3 minutes
14
Sprinkle with more parsley
15
Photograph by Ryan Dausch