Gnocchi Bolognese

Gnocchi Bolognese
Staff Writer

Davio's Restaurant

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. 

8
Servings
786
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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

Directions

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.

 

Nutritional Facts

Total Fat
47g
67%
Sugar
14g
16%
Saturated Fat
17g
71%
Cholesterol
162mg
54%
Carbohydrate, by difference
42g
32%
Protein
46g
100%
Vitamin A, RAE
37µg
5%
Vitamin B-12
4µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
6mg
8%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
280mg
28%
Choline, total
55mg
13%
Fiber, total dietary
4g
16%
Fluoride, F
26µg
1%
Folate, total
28µg
7%
Iron, Fe
5mg
28%
Magnesium, Mg
63mg
20%
Niacin
9mg
64%
Pantothenic acid
1mg
20%
Phosphorus, P
548mg
78%
Riboflavin
1mg
91%
Selenium, Se
46µg
84%
Sodium, Na
900mg
60%
Vitamin D (D2 + D3)
1µg
7%
Water
215g
8%
Zinc, Zn
8mg
100%

Gnocchi Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Gnocchi Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Gnocchi Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.