Gnocchi Thursday with Bolognese
4.5 hours
serves 4
serves 4
Pillowy potato gnocchi tossed in a slow-cooked bolognese ragù. In Italy, Thursday is gnocchi day.
Moderate
Ingredients
*Gnocchi
850 g floury potatoes
150 g plain flour (+ extra for dusting)
1 egg yolk
½ tsp salt
*Bolognese2 tbsp olive oil
150 g pancetta, finely chopped
1 onion, diced
1 carrot, diced
1 celery stalk, diced
400 g beef mince
125 ml white wine
200 g chopped tomatoes
2 tbsp tomato paste
125 ml stock
125 ml milk
Salt + pepper
Parmigiano, to serve
*Gnocchi
850 g floury potatoes
150 g plain flour (+ extra for dusting)
1 egg yolk
½ tsp salt
*Bolognese2 tbsp olive oil
150 g pancetta, finely chopped
1 onion, diced
1 carrot, diced
1 celery stalk, diced
400 g beef mince
125 ml white wine
200 g chopped tomatoes
2 tbsp tomato paste
125 ml stock
125 ml milk
Salt + pepper
Parmigiano, to serve
Method
Boil potatoes whole in salted water until tender. Peel and rice while warm. Add flour, egg yolk and salt, then gently mix into a soft dough. Roll into ropes, cut into 2 cm pieces (gnocchi) and dust lightly with flour. If you have gnocchi roller you can gently press them as you roll them onto the board to create the iconic ridges. Otherwise they will be just fine without!
For the bolognese, cook pancetta in olive oil until golden. Add onion, carrot and celery and cook low and slow until soft. Add beef mince and brown well.
Pour in wine and let it reduce. Stir in tomatoes, tomato paste and stock. Season lightly and simmer gently for 3–4 hours, stirring occasionally.
Add the milk and cook for another hour until the ragù is rich, silky and deeply flavoured.
Cook gnocchi in salted boiling water until they float. Transfer straight into the sauce with a splash of pasta water and toss gently.
Finish with plenty of parmigiano and black pepper
Boil potatoes whole in salted water until tender. Peel and rice while warm. Add flour, egg yolk and salt, then gently mix into a soft dough. Roll into ropes, cut into 2 cm pieces (gnocchi) and dust lightly with flour. If you have gnocchi roller you can gently press them as you roll them onto the board to create the iconic ridges. Otherwise they will be just fine without!
For the bolognese, cook pancetta in olive oil until golden. Add onion, carrot and celery and cook low and slow until soft. Add beef mince and brown well.
Pour in wine and let it reduce. Stir in tomatoes, tomato paste and stock. Season lightly and simmer gently for 3–4 hours, stirring occasionally.
Add the milk and cook for another hour until the ragù is rich, silky and deeply flavoured.
Cook gnocchi in salted boiling water until they float. Transfer straight into the sauce with a splash of pasta water and toss gently.
Finish with plenty of parmigiano and black pepper