Gnocchi Bolognese

By á-68271

Entree

Ingredients

• 1 large white onion
• 1 carrot
• 1 stalk celery
• 1/4 pound diced prosciutto
• 1 pound ground beef
• 1 pound ground pork
• 1 pound ground veal
• 1 garlic clove finely chopped
• 1 bay leaf
• 1 (28-ounce) can San Marzano Italian tomatoes,
• hand-crushed
• 1 pound russet potatoes
• 1 cup sifted flour
• 3/4 cup grated Parmesan cheese
• Salt and pepper to taste
• 1 large egg
• 2 fresh scallion stalks, chopped
• 2 to 3 fresh basil leaves, chopped

Preparation

Step 1

1. To make the sauce, coarsely dice and mix together
the onion, carrot and celery. Set aside.
2. In a large saucepan, cook the prosciutto until crisp.
Add beef, pork and veal to the pan, and cook through,
making sure it is well-mixed.
3. Drain off fat and add garlic, bay leaf and the onion,
celery and carrot mixture to the meat. Cook for 15 minutes,
stirring frequently. Add tomatoes and simmer
over low heat for 2 hours, stirring occasionally.
4. To make the gnocchi, peel potatoes and boil until
tender. While still hot, put potatoes through ricer; set
aside and let cool thoroughly.
5. On a board, form a mound of cool riced potatoes.
Add sifted flour, Parmesan, salt and pepper.
6. Make a hole in the top of the mound and add the
egg into the hole. Working from the outside of the
mound, mix the potatoes into the egg until well-mixed.
Cover dough with a slightly damp cloth and let rest for
at least 30 minutes.
7. Roll the dough into long rolls about the diameter of
a quarter and cut into %-inch pieces. Dust with a little
flour and freeze until ready to cook.
8. Place gnocchi in a pot of boiling water and cook until
they float. Remove with slotted spoon, place in the
sauce, garnishwith scallions and basil and serve immediately.