Gnocchi With Light Bolognese Sauce Recipes

BOLOGNESE BAKED GNOCCHI

Steps:

• Make bolognese according to recipe instructions.
• Preheat the oven to 200°C/390°F.
• Bring a large pot of salted water to a boil. Add the gnocchi and cook until it floats. Strain the gnocchi then add to the bolognese.
• Transfer to a casserole dish. Top with mozzarella then place in the oven.
• Bake the gnocchi for 10-15 minutes until the hot and bubbling.
• Remove from the oven and allow to rest for 5 minutes before serving.

GNOCCHI WITH LIGHT BOLOGNESE SAUCE

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.

GNOCCHI BOLOGNESE WITH RICOTTA

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.

GNOCCI BOLOGNESE

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

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.