One of the nice (really very nice) things about a sauce like Bolognese, is that you can make a large batch and then freeze little containers with just enough for one night. Then, without a ton of work, you can have spaghetti Bolognese, ravioli Bolognese, meat lasagna, eggplant parmesan…and you can also make gnocchi Bolognese, which is what I show you in this recipe video. I love these little tiny dumplings, and combined with Bolognese you get a lovely combination of meat and pasta all in one dish. In the video, I show you how to make the Bolognese, cook off the gnocchi (I bought them to save myself some time), and then combine the two. Hope you enjoy them as much as I do.
Recipe Overview and Keys to Success
To make the best Gnocchi Bolognese, you should try to make sure you to the following:
- Of all the overcooked pastas, overcooked gnocchi may be the worst. They turn into a gummy mush, so watch them closely. Fresh gnocchi only take a few minutes…essentially when they float they are done
- Combine the sauce and gnocchi together in a sauté pan to allow the gnocchi to soak up the sauce, and the sauce to thicken a bit. If you need to thin it out, just add a bit of water
- Once mixed together, and nice and hot (which will only take minute), kill the heat, add a bit of parmesan and fresh olive oil; toss to combine and serve.
RECIPE FOR GNOCCHI BOLOGNESE
Ingredients (for 2 people)
- 1 cup Bolognese Sauce
- 1 16 ounce package gnocchi
- 3 – 4 tablespoons grated parmesan cheese
- Olive oil
Making Gnocchi Bolognese
- While I show you how to make the Bolognese Sauce step by step in the video, I’m too lazy ;-0 to write it out fully here. Head over to the page linked above for the full recipe.
- Get a couple quarters of water boiling on the stove top; salt the water
- Put your Bolognese sauce on the simmer, then add the gnocchi to the boiling salted water
- Once the gnocchi float, remove them from the water, and turn the heat on the Bolognese to high
- Combine the two, and toss the gnocchi in the Bolognese for about a minute
- Turn the heat off, and add a splash of olive oil, and couple tablespoons of parmesan cheese – a bit of chopped basil would be nice too
- Toss to combine, and serve it up
Wine Recommendation: I’m not looking for pricey bottles to pair with Bolognese sauce. I like a medium bodied red, with good acid, and fairly low tannins (which aren’t great with tomato). Why not make it an Italian night, and go with a Chianti, or some other Sangiovese. Cheers!!