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Gnocchi bolognese
Gnocchi bolognese
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Delicate dumplings with rich bolognese and parmesan.
Ingredients:
  • 6 pancetta slices, chopped
  • 1 onion, chopped
  • 1 rosemary sprig, leaves chopped
  • 2 garlic cloves
  • 500g beef mince
  • 250ml red wine
  • 1 tsp dried oregano
  • 190g jar sundried tomato paste
  • 600ml tomato passata (sugo)(see note)
  • 2 fresh bay leaves (see note)
  • 500g gnocchi
  • Finely grated parmesan, to serve
  • Fresh flat-leaf parsley, to serve
Instructions:
  • Preheat the oven to 180°C for the perfect baking temperature.
  • Combine pancetta, onion, rosemary, and garlic in a food processor, and pulse until finely chopped. Heat oil in a flameproof casserole over medium heat. Add the pancetta mixture and cook for 5-6 minutes until the onion softens. Brown the beef for 8-10 minutes, breaking up any lumps with a wooden spoon. Pour in the wine and simmer until reduced. Stir in oregano, tomato paste, and passata, then season. Add bay leaves, cover, and bake in the oven for 30 minutes.
  • Cook gnocchi in boiling, salted water per package directions. Drain and toss in half of the sauce and parmesan. Serve in bowls, topping with remaining sauce, parmesan, and garnish with parsley.

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