Gnocchi And Pork Bolognese Sauce
Serves: 4
Ewell Douglas
1 January 1970
Based on User reviews:
49
Spice
60
Sweetness
51
Sourness
42
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
910 g
Baking Potatoes (whole)2 tbsps
Garlic (minced)1 sprig
Thyme (fresh)1 tsp
Parsley (minced fresh)1
Salt1 cup
Heavy Cream1 tsp
Grapeseed Oil450 g
Ground Pork1 cup
Red Wine1 medium
Onion (cut into small dice)1 tbsp
Basil (chopped fresh)Directions:
1
Preheat the oven to 350 degrees F
2
Bake the potatoes in their skins until fork tender, 45 to 50 minutes
3
Remove from the oven and slice the potatoes open to cool the insides
4
After cooling, scoop out the potatoes and discard the skins
5
Run the potatoes through a ricer or food mill into a large bowl
6
(If you don't have a ricer, thoroughly mash the potatoes by hand with a masher
7
) Add the flour, egg yolks, garlic, herbs and a pinch of salt to the processed potatoes
8
Mix by hand until you have a pliable ball of dough
9
The flour might need to be adjusted at this time
10
If so, add a small amount at a time until the dough is smooth and pliable
11
(Do not over mix or you will get a tough dough
12
) Lightly flour a flat surface and portion the dough into 6 equal parts
13
Take 1 part and roll it out gently with your hands until you have a log about 3/4-inch in diameter
14
Carefully roll the log with your fingertips while exerting the lightest pressure outwards, not down, to draw the dough out, until you have a 10-inch log
15
The dough can then be sliced into 1-inch pieces and placed on a floured pan or wax paper
16
Repeat until all the dough has been rolled out and cut
17
(Once the gnocchi is portioned, it can be frozen
18
Place the gnocchi on the floured pan in the freezer and let set
19
Remove from the pan and place in a sealed container or bag
20
) In a large saucepan, bring the Bolognese Sauce and heavy cream to a simmer
21
Bring 6 quarts of water to a boil and drop 20 gnocchi into the water at a time
22
When the gnocchi float to the surface, remove with a slotted spoon, draining well, and add to the Bolognese Sauce
23
Repeat with the remaining gnocchi
24
Continue to cook for 3 minutes in the sauce
25
Remove with a slotted spoon and portion into serving dishes
26
Heat the oil in a large skillet until warmed
27
Add the ground pork and cook until browned, 6 to 8 minutes
28
Reduce the heat to medium and stir in the wine, onions, and garlic
29
Cook until the onions are translucent, about 10 minutes
30
Add the peppers, tomatoes, basil, and thyme
31
Bring the mixture to a slow rolling simmer, reduce the heat to low, cover, and simmer for 15 minutes
32
Add the cream and warm through, about 5 minutes
33
Season with salt and pepper, to taste