I made these after work while my daughter played with pots and pans. That tells you how easy it is! And..it’s perfect for the fall. There are loads of gnocchi recipes with different flours, ricotta cheese…my version keeps it as simple as possible. I usually make the bolognese first, than let it simmer on low while I makw the gnocchi. Or you can make the dough the day before and store in the fridge. But not more than one day, this needs to be fresh!
2 sweet potatoes (baked in the oven 30 mins until soft, skins peeled)
3 garlic cloves, minced
1/2tsp fresh ground nutmeg
1/2tsp sea salt (I use pink himalayan)
2C all purpose flour, plus more for dusting
Bring a big pot of water to a boil. In a large bowl, smash the potatoes with a fork. Add in garlic, nutmeg, salt and egg.
Add a bit of the flour, than knead. Add a bit of the flour, than knead. Repeat until you use all the flour. The dough should be soft and smooth, not sticky.
Slice the dough in half and roll into long cylinders. Using a dough scraper or knife, chop into 1-inch (bite sized pieces).
Use a gnocchi press (pictured) or fork…gently roll the gnocchi to create a subtle texture. Drop the gnocchi into the boiling water. Take out when they rise to the top of the water. Drizzle with a very light ammount of flavored olive oil (I use basil).
Italian restaurants do an amazing job of screwing this recipe up. It’s usually soooo heavy and loaded with garlic that you could pass out. You don’t need 500 pieces of garlic, pork, veal or other random meats. Keep it simple. And it should be fresh!!! Not made and stored weeks ago. It’s so easy to make and cheap, there’s absolutely no reason to freeze something like this. Ok, done my rant 😉 I’ve been making my bolognese this way for years so it’s pretty fool proof. You can add crushed pepper if you like a pop of spice!!
4 carrots, diced
3 garlic cloves, minced
2 celery pieces, diced
1/2 of a white onion, diced
1 package, ground beef (85/15)
5 plum tomatoes, diced (or a can of organic salt free diced tomatoes)
2T tomato paste
2 sprigs (stems removed) fresh rosemary
3T fresh parsley, chopped
Red wine, a splash (about 1 1/2T)
Olive oil, a swirl
S&P, a pinch
Place a swirl of olive oil in a pan on medium heat. Add the carrots, celery, onion and garlic. Sautee until slightly soft (don’t brown!!!)
Add the ground beef and cook through. Add the tomatoes, paste, herbs and wine splash. Let simmer on very low while you make the gnocchi.