GNOCCHI IN A BOLOGNESE SAUCE RECIPE BY TASTY
Here's what you need: olive oil, garlic cloves, onion, lean mince, red wine, chicken stock, passata, tomato paste, white sugar, worcestershire sauce, dried bay leaves, mixed herbs like oregano, thyme, basil and parsley, salt and pepper
Provided by Su Saga
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oil in a large skillet and sauté the onion till golden. Add the mince and brown it in batches by tossing it with the onion.
- Add the rest of the ingredients except the wine and allow the sauce to simmer and thicken for at least 20 minutes.
- Next, add the wine and continue to simmer the sauce.
- Meanwhile cook 500 grams (1 pound) of gnocchi until 'al dente' in a pot of boiling water.
- Serve the gnocchi with a generous ladle or two of the bolognese sauce and top with mozzarella, if desired.
Nutrition Facts : Calories 500 calories, Carbohydrate 33 grams, Fat 23 grams, Fiber 5 grams, Protein 35 grams, Sugar 15 grams
GNOCCHI BOLOGNESE WITH RICOTTA
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h10m
Yield 4 servings (makes extra sauce)
Number Of Ingredients 12
Steps:
- In a saucepan over medium-high heat, add the olive oil and heat to the verge of smoking. Add the ground meat and cook, stirring, for 2 minutes. Reduce the heat to medium and continue to stir and cook until the meat is medium well, about 5 minutes. Next, deglaze the pan with the wine, stirring and scraping. Then add the onions and continue to cook until well cooked off, an additional 5 minutes.
- To the same pan, add the red sauce, thyme, garlic and salt and pepper to taste. Continue to cook over medium heat until the sauce comes to a boil; reduce the heat to low and simmer for 30 minutes.
- Add the cream and cook on low heat for 10 minutes. Add the cooked gnocchi and stir with a spoon to allow the sauce to coat the gnocchi. This should take 2 minutes.
- To serve, spoon the sauced gnocchi into a bowl, top with the ricotta and finish with Parmesan cheese.
GNOCCHI WITH LIGHT BOLOGNESE SAUCE
Provided by Molly O'Neill
Categories dinner, weekday, pastas, main course
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- In a large skillet with a tightly fitting lid, heat the olive oil over high heat. Add the meat and cook, breaking up chunks with a spatula until it browns, about 7 minutes. Remove the meat with a slotted spoon and set aside.
- Return the skillet to medium heat and add the pancetta. Cook, stirring frequently, until it is just cooked through, about 2 minutes. Add the carrot, onion, celery and garlic and cook until tender, about 4 minutes. Return the meat to the skillet. Add the wine, stock, thyme, tomato paste, salt and pepper and bring to a boil. Lower to a simmer, cover and cook 40 minutes.
- Uncover the skillet and stir in the flour. Cook 2 minutes. Slowly stir in the milk and simmer gently until the mixture thickens, about 2 minutes. Season to taste with salt.
- Meanwhile, cook the gnocchi according to directions. Place on a platter, cover with the sauce and serve with Parmesan on the side.
Nutrition Facts : @context http, Calories 521, UnsaturatedFat 13 grams, Carbohydrate 43 grams, Fat 26 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 9 grams, Sodium 577 milligrams, Sugar 5 grams, TransFat 1 gram
GNOCCHI AND PORK BOLOGNESE SAUCE
Provided by Robert Irvine : Food Network
Time 2h17m
Yield 6 servings, about 60 gnocchi
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F.
- Bake the potatoes in their skins until fork tender, 45 to 50 minutes. Remove from the oven and slice the potatoes open to cool the insides. After cooling, scoop out the potatoes and discard the skins. Run the potatoes through a ricer or food mill into a large bowl. (If you don't have a ricer, thoroughly mash the potatoes by hand with a masher.) Add the flour, egg yolks, garlic, herbs and a pinch of salt to the processed potatoes. Mix by hand until you have a pliable ball of dough. The flour might need to be adjusted at this time. If so, add a small amount at a time until the dough is smooth and pliable. (Do not over mix or you will get a tough dough.)
- Lightly flour a flat surface and portion the dough into 6 equal parts. Take 1 part and roll it out gently with your hands until you have a log about 3/4-inch in diameter. 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. The dough can then be sliced into 1-inch pieces and placed on a floured pan or wax paper. Repeat until all the dough has been rolled out and cut. (Once the gnocchi is portioned, it can be frozen. Place the gnocchi on the floured pan in the freezer and let set. Remove from the pan and place in a sealed container or bag.)
- In a large saucepan, bring the Bolognese Sauce and heavy cream to a simmer. Bring 6 quarts of water to a boil and drop 20 gnocchi into the water at a time. When the gnocchi float to the surface, remove with a slotted spoon, draining well, and add to the Bolognese Sauce. Repeat with the remaining gnocchi. Continue to cook for 3 minutes in the sauce. Remove with a slotted spoon and portion into serving dishes.
- Heat the oil in a large skillet until warmed. Add the ground pork and cook until browned, 6 to 8 minutes. Reduce the heat to medium and stir in the wine, onions, and garlic. Cook until the onions are translucent, about 10 minutes. Add the peppers, tomatoes, basil, and thyme. Bring the mixture to a slow rolling simmer, reduce the heat to low, cover, and simmer for 15 minutes. Add the cream and warm through, about 5 minutes. Season with salt and pepper, to taste.
BAKED GNOCCHI BOLOGNESE WITH MOZZARELLA
This is a very comforting meal. It's tasty & rich for sure. It's a nice change for dinner parties, family dinners, or just even as a pasta/spaghetti substitute. You can even make this ahead of time up to the point where it needs to be baked - you can just cover & chill until ready to bake.
Provided by BlondieItaliana
Categories European
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Saute' ground beef, onion and garlic in a nonstick pan and fry gently for 5-6 minutes, stirring often.
- Stir in the mushrooms and cook another 5-6 minutes until the meat is browned.
- Pour in marinara sauce & bring to the boil, season with salt & pepper, then cover and simmer for 15 minutes.
- Meanwhile, prepare gnocchi per package directions & drain well.
- Next, spoon half the Bolognese mixture into a large baking or casserole dish, then top with the gnocchi. Add the remaining Bolognese sauce and then spoon the formaggio cheese sauce over the top.
- Sprinkle with the mozzarella to coat top.
- Bake on the top shelf of the oven for 30-35 minutes, until golden and bubbling.
- Serve immediately.
Nutrition Facts : Calories 309.2, Fat 16.8, SaturatedFat 7.4, Cholesterol 89.3, Sodium 370.2, Carbohydrate 9.4, Fiber 1.8, Sugar 5.5, Protein 29
GNOCCHI WITH MEAT SAUCE
This dish from my mother-in-law is the Italian version of a meat-and-potatoes meal. I recently served it to friends who immediately wanted the recipe. -Karin Nolton, Ortonville, Michigan
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a large saucepan, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, diced tomatoes and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes to allow flavors to blend., Place potato flakes in a large bowl; stir in boiling water until blended. Stir in eggs. Add flour and salt all at once; stir just until combined. Divide into fourths; turn each onto a floured surface. Roll into 3/4-in.-thick ropes; cut ropes into 3/4-in. pieces., Bring a large saucepan of water to a boil. Cook gnocchi in batches for 30-60 seconds or until gnocchi float. Remove with a slotted spoon. Place in a large bowl; top with sauce. Gently stir to coat. Sprinkle with cheese if desired.
Nutrition Facts : Calories 344 calories, Fat 5g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 1124mg sodium, Carbohydrate 57g carbohydrate (7g sugars, Fiber 5g fiber), Protein 18g protein.
GNOCCI BOLOGNESE
Gnocci is an excellent alternative to spahetti in this perfect family dinner dish.
Provided by tashax3
Time 1h15m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Preheat the oven to 180°C, gas mark 4. Place the ground beef, onion and garlic in a nonstick pan and fry gently for 5-6 minutes, stirring all the time, until the onion is starting to soften.
- Stir in the mushrooms and cook for a further 5-6 minutes until the meat is browned. Pour over the tomato and herb sauce, add a small amount of wine and bring to boil, season with salt and black pepper, then cover and simmer for 15 minutes.
- Meanwhile, cook the gnocchi in a pan of boiling water according to pack instructions. Drain well.
- To assemble the dish, spoon half the Bolognese mixture into a large shallow ovenproof dish, then top with the gnocchi. Add the remaining Bolognese sauce. Sprinkle with the mozzarella.
- Bake on the top shelf of the oven for 30-35 minutes, until golden. Serve immediately.
SWEET POTATO GNOCCHI WITH LIGHT BOLOGNESE SAUCE
This recipe is from Clean Eating magazine. I just love gnocchi, and love sweet potatoes, so this has to be a winning combo!
Provided by Shelby Jo
Categories European
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F Use a fork to poke holes in all potatoes. Bake on a cookie sheet, lined with foil, for 45 minutes. Remove potatoes from oven, let cool, remove skins and slice. Add potato slices to a food processor fitted with a standard blade and purée for 3 minutes or until smooth.
- To make gnocchi, put potato purée in a large bowl and mix in 2 cups flour, a 1/4 cup at a time (you will get a very sticky consistency). Dust hands with a bit of flour and form purée into teaspoon-sized oval-shaped balls. You will periodically need to dust your hands with more flour while making balls. Once all balls are made (you will have 90 to 100), take a fork and, pressing lightly, make indentations around the circumference of the balls, being careful not to flatten them. Dust 2 plates or a cookie sheet with flour and place gnocchi on them to air-dry so they will not be quite as fragile.
- While gnocchi are drying, fill a large stockpot with water and bring to a boil over medium-high. Once dry, add gnocchi to stockpot in small batches of about 10 to 15. When they float to the surface, after about 3 minutes, remove gnocchi with a slotted spoon.
- To make sauce, heat a medium saucepot over medium-high. Let heat for 1 minute, then mist with cooking spray. Add onion, celery and carrots and sauté for 3 to 4 minutes. Add turkey and stir, breaking meat up into pieces with a spoon or spatula as it cooks, about 5 minutes.
- Once turkey is cooked, add remaining 2 tbsp flour. Whisk in milk and stir until thickened.
- Pour in tomatoes, tomato paste and 1/2 cup water. Reduce heat to medium-low and stir. Add Italian seasoning and basil. Season with salt and pepper, if desired, and cook for another 5 minutes.
- To serve, place 1 cup gnocchi in a bowl and top with 1 cup sauce. Garnish with additional basil, if desired.
Nutrition Facts : Calories 602, Fat 3.5, SaturatedFat 0.8, Cholesterol 71.6, Sodium 748.2, Carbohydrate 102.8, Fiber 17.2, Sugar 10.5, Protein 47.2
GNOCCHI BOLOGNESE WITH SPINACH
A filling, cheesy bake that is great for lunch the nex day - if there's any left!
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 7
Steps:
- Fry the mince in the oil for a few mins. Tip in the tomatoes and herbs. Fill one of the empty cans with water, add this to the beef, then bring to the boil. Simmer for 20 mins.
- Tip half the spinach into a colander and pour over boiling water to wilt, then repeat with the second half. Squeeze out as much moisture from the spinach as you can, then leave to drain in the colander. When the beef is almost ready, cook the gnocchi, then drain. Heat the grill to high.
- Stir the gnocchi and spinach into the beef, season, then tip into a large ovenproof dish. Tear the mozzarella into chunks, scatter over, then grill until golden and bubbling.
Nutrition Facts : Calories 518 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 44 grams protein, Sodium 2.4 milligram of sodium
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- Into the browned beef, add tomato puree, garlic paste, hot sauce, chicken stock powder, brown sugar, Italian herbs, water, salt and black pepper and mix to combine. Add the chopped tomatoes, bay leaves, stir to combine and simmer for about 20 minutes.
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