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 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 IN LIGHT TOMATO SAUCE
This light sauce perfectly accompanies the delicious potato dumplings. Have two servings without the guilt :} A little work but well worth it.
Provided by HelenG
Categories Potato
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Prepare the sauce:.
- Saute onion and garlic in olive oil a few minutes.
- Add remaining ingredients except basil and simmer about 1 hour.
- Add basil just before serving.
- Now the Gnocchi:.
- Wash potatoes in skin and boil 10-20 minutes (depends how big they are) in large pot until done (like mashed potatoes).
- Drain and let cool a little.
- Remove peels and mash.
- Stir in flour, butter, salt and egg making a stiff dough.
- Transfer to floured surface and knead a couple minutes until smooth.
- Roll dough into 3/4 inch pieces and cut into 1 inch pieces.
- Push each gently with fork prongs (helps hold the sauce).
- Drop into salted boiling water.
- Cook until they float.
- Drain.
- Transfer to serving dish.
- Sprinkle with cheese.
- Don't forget the basil.
- Top with sauce.
Nutrition Facts : Calories 275.9, Fat 5.6, SaturatedFat 1.9, Cholesterol 40.3, Sodium 811.4, Carbohydrate 50.6, Fiber 5.3, Sugar 7.4, Protein 7.3
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
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