| Level: | Intermediate |
| Total: | 2 hr 17 min |
| Prep: | 1 hr |
| Cook: | 1 hr 17 min |
| Yield: | 6 servings, about 60 gnocchi |
Ingredients
- 2 pounds whole baking potatoes
- 4 cups all-purpose flour, plus more for dusting
- 2 egg yolks, beaten
- 1 teaspoon minced garlic
- 1 teaspoon minced fresh thyme
- 1 teaspoon minced fresh parsley
- Salt
- 3 cups Pork Bolognese Sauce, recipe follows
- 3/4 cup heavy cream
- 1 teaspoon grapeseed oil
- 1 pound ground pork
- 1/4 cup red wine
- 1 medium onion, cut into small dice
- 2 tablespoons minced garlic
- 1 large bell pepper, cored and cut into small dice
- 2 large ripe tomatoes, chopped, juices reserved
- 1 tablespoon chopped fresh basil
- 1 sprig fresh thyme
- 1/4 cup heavy cream
- Salt and freshly ground black pepper
Instructions
- Preheat the oven to 350 degrees F.
- Bake the potatoes in their skins until fork tender, 45 to 50 minutes. Remove from the oven and slice the potatoes open to cool the insides. After cooling, scoop out the potatoes and discard the skins. Run the potatoes through a ricer or food mill into a large bowl. (If you don’t have a ricer, thoroughly mash the potatoes by hand with a masher.) Add the flour, egg yolks, garlic, herbs and a pinch of salt to the processed potatoes. Mix by hand until you have a pliable ball of dough. The flour might need to be adjusted at this time. If so, add a small amount at a time until the dough is smooth and pliable. (Do not over mix or you will get a tough dough.)
- Lightly flour a flat surface and portion the dough into 6 equal parts. Take 1 part and roll it out gently with your hands until you have a log about 3/4-inch in diameter. Carefully roll the log with your fingertips while exerting the lightest pressure outwards, not down, to draw the dough out, until you have a 10-inch log. The dough can then be sliced into 1-inch pieces and placed on a floured pan or wax paper. Repeat until all the dough has been rolled out and cut. (Once the gnocchi is portioned, it can be frozen. Place the gnocchi on the floured pan in the freezer and let set. Remove from the pan and place in a sealed container or bag.)
- In a large saucepan, bring the Bolognese Sauce and heavy cream to a simmer. Bring 6 quarts of water to a boil and drop 20 gnocchi into the water at a time. When the gnocchi float to the surface, remove with a slotted spoon, draining well, and add to the Bolognese Sauce. Repeat with the remaining gnocchi. Continue to cook for 3 minutes in the sauce. Remove with a slotted spoon and portion into serving dishes.
- Heat the oil in a large skillet until warmed. Add the ground pork and cook until browned, 6 to 8 minutes. Reduce the heat to medium and stir in the wine, onions, and garlic. Cook until the onions are translucent, about 10 minutes. Add the peppers, tomatoes, basil, and thyme. Bring the mixture to a slow rolling simmer, reduce the heat to low, cover, and simmer for 15 minutes. Add the cream and warm through, about 5 minutes. Season with salt and pepper, to taste.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 822 |
| Total Fat | 34 g |
| Saturated Fat | 16 g |
| Carbohydrates | 100 g |
| Dietary Fiber | 6 g |
| Sugar | 6 g |
| Protein | 27 g |
| Cholesterol | 157 mg |
| Sodium | 1088 mg |
Reviews
Very fun recipe to make. First attempt at gnocchi and it was a great success! Be sure to read the comments and ease up on the flour. Delicious and a fun!
Awesome recipe
I made this just now EXECTLY as directed. It turned out VERY good. The Gnocchi, as already reported has too much flour in it. The 4 cups set off a light bulb and I should have read the reviews. I don’t know why chefs and websites post mistakes in the recipe I feel on purposed! Anyway, if you want to make this and it to turn out right, as indicated, flour needs to be added a little at a time. If you do as dirrection, I actually was able to use the dough, but it has to be mixed extremely thoourghly. In regard to fresh to ground conversions (all I had, use about 1/4th. If 1t, use 1/4t. I did not have heavy cream, so used 1/2c skim milk I had and 1/3c salted butter I had on-hand. or the 1 sprig of thyme, use 1/4t. Salt is about 1/4t in the potato and 1/2t in the sauce. That should do it. Enjoy! :
This is very yummy and easy to make.
SOOO mad right now!!! I have learned my lesson to read the reviews first. I was thinking 4 cups was way too much flour but I went ahead and poured it in and mixed. Then I checked the reviews and discovered why mine was so dry. I have no time to remake my gnocchi so now I will have to run out to get some sub-par pre-made gnocchi, yay.
Because I read the reviews before making this, I started with 2 cups of flour for the gnocchi. Wow, that was too much and so I added another egg yolk and then it came together. The sauce was very tasty.
I just made this and it turned out amazing, but I made some substitutions and omissions: first, I used fresh gnocchi from a pasta shop in town. Then, I used sweet Italian sausage instead of pork- it was what I had on hand: just make sure to take the casings off and chop it down to bite sized pieced before you brown it. Third, I used 16 oz of tomato sauce with basil, oregano, and garlic that I had in the cupboard. Fourth, I did not include bell peppers- just tossed in some red hot pepper instead! It turned out so great, for being half-improvised!! My fiance was extremely happy with it and so was I- I’ll definitely be making it again.
I have never seen green pepper in a bolognese sauce – and he didn’t use it in the show.
WARNING: This is an excellent recipe with a terrible typo. Don’t even think about using 4 cups of flour in this recipe. I followed that direction on my first attempt, and it was a disaster. Instead of a dough, it was just a pile of dry meal. Gnocchi should have as little flour as possible. Use no more than 2 cups of flour, and you will love this recipe. The bolognese is very unusual and very delicious made as directed, but since I like more tomato flavor, I’ve started using a 28 oz. can of diced tomatoes (very well drained) instead of the fresh tomato, plus 2 Tablespoons of tomato paste. It does require a lot of salt and pepper, so keep tasting until it’s just right.
I watched Robert’s show late one night in bed and it was really good, although i could have done without the snooty decorator that cries about money. I saw him give this dish to the restaurant though and have never made a bolognese and i don’t know why now. This dish was so flavorful and so natural and I ate it for dinner and I woke up feeling so much better than i can remember in a long time. Although i am not very efficient and it was my first time it did take me a long time to make, but i was able to eat a portion and freeze 2 more portions seperately. Such a wonderful homeade natural dish. Have your kids help you make this when you find that they are becoming disconnected from reality and have them work with their hands on this one.
Also i cannot emphasize how small the gnocci’s should be cut. They can be heavy and you should cut and roll them down so that the individual gnocci’s size is SLIGHTLY bigger than a marble. Maybe double the bolognese sauce recipe also.