Homemade Idaho® Potato Gnocchi - Bolognese

Ingredients:

  • Gnocchi
  • 3 Idaho® russet potatoes, 80 count, peeled
  • 1/2 cup milk
  • 4 tablespoons unsalted butter
  • 1 teaspoon salt
  • 1 cup flour
  • 2 eggs
  • additional flour for dusting the potato dough mixture
  • Bolognese
  • 1/2 lb Diced pancetta
  • 2 lb Ground veal
  • 1 Onion, minced
  • 1 Carrot, minced
  • 1 rib Celery, minced
  • 1 cup White wine
  • 1/2 qt Heavy cream
  • 2 cups Crushed tomatoes
  • 1 clove Minced garlic
  • Nutmeg to taste
  • Salt and pepper to taste
  • Broccoli Cream Sauce (optional)
  • 1 tablespoon fresh garlic
  • 1 tablespoon olive oil
  • 1 cup fresh cream
  • 1/2 cup Romano cheese
  • 4 grates of nutmeg
  • salt and pepper to taste

Directions:

For the Gnocchi
  1. Potato Gnocchi: Steam 3 potatoes, let rest, and rice the peeled potatoes when tender, in a bowl, mix with 1/2 cup milk, 4 Tbsp unsalted butter, I tsp salt and 1 cup flour. After a ball is formed, add 2 eggs, 1 at a time.
  2. Form the Gnocchi: Roll the dough into 3/4 inch ropes 1 foot long. Sprinkle with flour and cut the dough into 1/2 inch lengths. Place on a floured parchment paper lined sheet tray and freeze.
  3. Cook the Gnocchi: Drop the gnocchi into boiling salted water. They are done when they just begin to float. Toss with a sauce of choice.
For the Bolognese
  1. Sauté the pancetta in a heavy bottomed rondeau then add the veal and the white wine.
  2. Add the mirepoix, tomatoes, and the heavy cream
  3. Reduce the heat to a simmer and let the volume reduce by 1/3
  4. Add the nutmeg and the garlic.
For the Broccoli Cream Sauce
  1. Sauté the garlic and add in the fresh cream, Romano cheese and nutmeg.
  2. Salt and pepper to taste.
Print Recipe

Source:
Johnnys Bistro
Johnny's Bistro
Cleveland, OH

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