Bolognese with gnocchi
| Recipe By: | Abigail Donnelly |
| Serves: | 6 |
| Cooking Time: | 2 1/2 hours |
| Prep Time: | 40 minutes |
Ingredients
- 1 cup cake flour
- Maldon sea salt
- 8 free range egg yolks
- 6 potatoes
- 3/4 - 1 cup Parmesan, finely grated
- sea salt and freshly ground black pepper, to taste
- 2 tbsp Canola oil
- 250 ml beef stock
- 2 tbsp tomato paste
- 2 cups tomato purée
- 1 cup dry white wine
- 100 g black olives, pitted and chopped
- 3 leeks, finely chopped
- 250 g lean beef mince
- 250 g pork mince
- 1/2 red onion, chopped
- 1 bay leaf
- 1 sprig fresh rosemary leaves
- 1 sprig sage leaves
- 4 tbsp olive oil
- 4 tbsp Butter
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Cooking Instructions
- Heat the butter and olive oil in a large pan over a medium heat. Add the sage and fry for 20 seconds. Remove from the pan and do the same with the rosemary and bay leaves.
- Add the onion to the herb-infused oil and sauté until soft. Add the pork and beef mince and brown, then return the herbs to the pan.
- Add the leeks, black olives and white wine and simmer. Once the wine has reduced by half, add the tomato passata, tomato paste, beef stock and sugar.
- Combine all the ingredients and season to taste. Reduce the heat to low and simmer for 1½ hours, stirring occasionally.
- To make the gnocchi, preheat the oven to 180°C. Roast the potatoes whole for 45 minutes, or until cooked through. Remove from the oven and cool. When cool enough to handle, peel and push the flesh through a potato ricer or grate using the fine side of a grater.
- Place the potato into a bowl and add the egg yolks and salt. Sift in half the flour and knead to incorporate.
- Slow sift in the remaining flour, a little at a time. Once all the flour has been added, the dough should be soft and spring back when pressed with your index finger. If the dough still feels wet, add 1 T flour at a time until it is no longer sticky.
- Bring a saucepan of salted water to the boil. Divide the dough into 4 pieces, then roll into thin sausages and cut into 1.5 cm pieces.
- Blanch the gnocchi in the salted, boiling water for 3–4 minutes, or until they rise to the surface. Remove using a slotted spoon and drizzle with olive oil to prevent them from sticking together.
- To serve, spoon the Bolognese sauce over the gnocchi and top with grated Parmesan.
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