Gnocchi Bolognese

Staff Writer
Gnocchi Bolognese
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
935
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Pound russet potatoes, peeled
  • 1 large egg
  • 1 Cup sifted flour
  • 3/4 Cups grated Parmesan cheese, plus more to taste
  • 1 large white onion, diced
  • 1 carrot, diced
  • 1 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
  • 1 clove garlic, finely chopped
  • 1 bay leaf
  • 2 scallions, chopped
  • 3 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.

 

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.

Nutritional Facts

Total Fat
37g
57%
Sugar
7g
N/A
Saturated Fat
14g
72%
Cholesterol
149mg
50%
Protein
54g
100%
Carbs
94g
31%
Vitamin A
145µg
16%
Vitamin B12
3µg
54%
Vitamin B6
1mg
59%
Vitamin C
20mg
34%
Vitamin D
1µg
N/A
Vitamin E
1mg
6%
Vitamin K
25µg
31%
Calcium
213mg
21%
Fiber
6g
25%
Folate (food)
65µg
N/A
Folate equivalent (total)
65µg
16%
Iron
5mg
28%
Magnesium
126mg
32%
Monounsaturated
16g
N/A
Niacin (B3)
12mg
58%
Phosphorus
678mg
97%
Polyunsaturated
3g
N/A
Potassium
1294mg
37%
Riboflavin (B2)
0.6mg
34.7%
Sodium
1151mg
48%
Thiamin (B1)
0.8mg
52.5%
Trans
1g
N/A
Zinc
8mg
50%

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