Gnocchi Bolognese

Davio's Restaurant


  • 1 Pound  russet potatoes, peeled
  • large egg
  • 1 Cup  sifted flour
  • 3/4 Cups  grated Parmesan cheese, plus more to taste
  • large white onion, diced
  • carrot, diced
  • stalk celery, diced
  • 1 1/2 Pound  pasta
  • 1/4 Pound  diced prosciutto
  • 1 Pound  ground beef
  • 1 Pound  ground pork
  • 1 Pound  ground veal
  • One  28-ounce can San Marzano tomatoes, hand crushed
  • clove garlic, finely chopped
  • bay leaf
  • scallions, chopped
  • basil leaves, chopped
  •   Salt and pepper, to taste

Davio's in Boston is known for their classic Italian specialties, and for Taste of the NFL's event in 2012, chef Steve DiFillippo and former New England Patriot Steve Grogan created this hearty gnocchi Bolognese for guests to try. 


Boil the potatoes until tender. While still hot, put them through a ricer, set aside, and let them cool thoroughly. On a board, form a mountain with the cool riced potatoes. Add the flour, Parmesan, salt, and pepper. Make a hole in the top of the mountain and add the egg into the hole. Work the egg from the inside out. Mix the egg into the potatoes until well mixed. Cover with a slightly damp cloth and let the dough rest for at least 30 minutes. Roll the dough into long rolls about the diameter of a quarter and cut into ¾-inch pieces. Dust with flour and freeze until ready to cook.

Place gnocchi in a pot of boiling water and cook until they begin to float. Once the gnocchi float, remove from the water with a strainer or slotted spoon, place directly in desired sauce and serve immediately.

For the Bolognese,  mix together the onion, carrot, and celery. Set aside. Drain the pasta well and set aside. In a large saucepan, cook the prosciutto until crispy. Add the beef, pork, and veal to the pan and cook through, making sure it is well mixed. Drain off the fat and add the garlic, bay leaf, and mirepoix (onion, celery, carrot mixture) to the meat. Cook for 15 minutes, stirring frequently. Add the tomatoes and simmer over low heat for 2 hours, stirring occasionally. Add cooked pasta with a small amount of the Bolognese sauce, then top with remaining sauce. Serve at once.



Calories per serving:

934 calories

Dietary restrictions:

High Fiber Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added, No Sugar Added

Daily value:



  • Fat 297g 456%
  • Carbs 748g 249%
  • Saturated 114g 572%
  • Fiber 48g 192%
  • Trans 9g
  • Sugars 53g
  • Monounsaturated 125g
  • Polyunsaturated 23g
  • Protein 431g 862%
  • Cholesterol 1,194mg 398%
  • Sodium 5,491mg 229%
  • Calcium 1,777mg 178%
  • Magnesium 1,038mg 260%
  • Potassium 10,382mg 297%
  • Iron 42mg 234%
  • Zinc 61mg 406%
  • Phosphorus 5,443mg 778%
  • Vitamin A 1,337µg 149%
  • Vitamin C 173mg 288%
  • Thiamin (B1) 6mg 421%
  • Riboflavin (B2) 5mg 279%
  • Niacin (B3) 93mg 464%
  • Vitamin B6 10mg 477%
  • Folic Acid (B9) 557µg 139%
  • Vitamin B12 26µg 428%
  • Vitamin D 9µg 2%
  • Vitamin E 10mg 52%
  • Vitamin K 467µg 584%
Have a question about nutritional data? Let us know.
Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...