Potato and Ricotta Gnocchi Bolognese
Potato and Ricotta Gnocchi Bolognese is one our favorite fall dinners. I start this dish by making a rich and hearty Bolognese sauce. Then, I make homemade gnocchi and mix them into the sauce. I love this dish for several reasons. First of all, I like that this Bolognese sauce can be made well in advance and be stored in the freezer. That way, I just need to heat up the sauce and it takes no time at all. Secondly, I like that the gnocchi can be made in advance, too. You can keep them in the refrigerator for a few days. And, lastly, I like how warm and comforting this meal is.
The Equipment I Used
- A Potato Ricer- You will need a potato ricer to rice the potatoes. Or, you can also use a food mill.
- A Dutch Oven- I use this to make my Bolognese sauce. But, you can use any large pot.
- A Food Scale- For best results, weigh your potatoes and flour.
The Ingredients Needed for Potato and Ricotta Gnocchi Bolognese
- Potatoes- I always use Yukon Gold Potatoes.
- Ricotta Cheese- If possible, use fresh ricotta cheese.
- Flour- Use all purpose flour for your gnocchi.
- Ground Beef- I like to use ground chuck for this recipe.
- Chicken Stock- Use homemade chicken stock, if possible. My recipe is below.
- Milk- Be sure to use whole milk for the sauce recipe.
- Wine- Use a white wine, like a Cabernet Sauvignon.
How I Made my Gnocchi and Sauce
- First, I made my Bolognese Sauce. I like to make this the day before I make the gnocchi.
- Next, I made the gnocchi. This can be made a couple of days in advance, too. Be sure to simmer them very gently.
If you like gnocchi, you need to try my rich and delicious Potato and Ricotta Gnocchi Bolognese.
Potato and Ricotta Gnocchi
Homemade gnocchi made with potato and ricotta cheese.
Equipment
- potato ricer
Ingredients
- 1½ pounds Yukon Gold potatoes
- 2 large eggs, beaten
- ⅔ cups whole milk ricotta cheese
- ¾ cup grated Parmesan cheese
- 1½ tsp. kosher salt
- 2 cups all purpose flour (240g)
Instructions
- Prick the potatoes all over with a fork and bake them in a 425 degree oven, directly on the rack for 40 minutes, or until tender when tested with a fork.
- When the potatoes are done baking, peel off the skins, and rice them into a large bowl. Add the cheeses, eggs, and salt. Stir gently together. Add the flour, and as gently as possible, knead the dough into a ball.
- Remove a golf ball sized piece of dough, and on a floured board, roll into a thin log, about a half inch thick. Cut the log into 3/4 inch pieces. I like to spread two logs worth of gnocchi pieces on a floured salad plate. Repeat with the rest of the gnocchi. You'll have about 6 to 8 platefuls when done.
- Boil a large pot of salted water. Drop in one plateful of gnocchi at a time. Using a slotted spoon, remove the gnocchi as soon as they rise to the top. Drain them in a colander and then lay out flat to dry completely. Repeat until all the gnocchi are cooked.
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Easy Homemade Bolognese Sauce
A rich Italian tomato sauce filled with ground beef, tomatoes, and vegetables.
Ingredients
- ¼ cup extra virgin olive oil
- 1 cup each chopped bacon and onions
- ¾ cup each diced carrots and celery
- 2 tbsp. minced garlic
- 1½ pounds ground chuck meat
- ¼ cup tomato paste
- 1½ tsp. kosher salt
- ½ tsp. ground black pepper
- 1 cup Cabernet Sauvignon or other red wine
- 2 cups chicken stock
- 1 cup whole milk
- 28 ounces canned crushed tomatoes
- ¾ cup Parmesan cheese rinds
- ½ tsp. crushed red pepper flakes
- 2 bay leaves
- ¼ tsp. nutmeg
- 2 tbsp. fresh thyme leaves
Instructions
- Heat a large Dutch oven on low heat. Add the oil, onions, bacon, carrots, celery, and garlic. Cook for about ten minutes, until all the vegetables are nice and soft, and the bacon is starting to brown. Stir frequently.
- Add the beef, and cook for about five minutes, just until it's no longer pink. Add the tomato paste, salt, and pepper and cook for three minutes. Add the wine and cook for five minutes.
- Add the chicken stock, milk, tomatoes, Parmesan rinds, red pepper flakes, and bay leaves. Simmer for an hour and a half, stirring frequently, and scraping down the sides of the pot.
- Remove the bay leaves and cheese rinds. Add the nutmeg and thyme.
- To serve with pasta, just stir about a quarter of the sauce into a pound of cooked pasta. Add extra Parmesan and fresh basil and serve. Freeze the rest of the sauce in three separate containers. Use for three more dinners.
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Chicken Stock
Homemade chicken stock
Ingredients
- 4½ lbs. chicken breasts and wings with skin and bones
- 10 cups water
- 2 peeled onions
- 2 peeled carrots
- 3 peeled parsley roots
- 1 tbsp. kosher salt
- 4 stalks celery
- 1 peeled parsnip
- 2 tbsp. garlic cloves
- 1 cup fresh parsley and fresh dill
Instructions
- Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
- Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
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