Gnocci Bolognese Food

BOLOGNESE BAKED GNOCCHI

Steps:

• Make bolognese according to recipe instructions.
• Preheat the oven to 200°C/390°F.
• Bring a large pot of salted water to a boil. Add the gnocchi and cook until it floats. Strain the gnocchi then add to the bolognese.
• Transfer to a casserole dish. Top with mozzarella then place in the oven.
• Bake the gnocchi for 10-15 minutes until the hot and bubbling.
• Remove from the oven and allow to rest for 5 minutes before serving.

MINI-GNOCCHI BOLOGNESE

Steps:

• Preheat the broiler. Heat the olive oil in a medium ovenproof nonstick skillet over medium-high heat. Add the onion and carrot and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook until softened, 1 minute. Add the beef, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until no longer pink, about 4 minutes. Add the tomatoes with their juices, oregano, 1/4 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a simmer and cook until the sauce thickens, 15 to 20 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add the gnocchi and cook as the label directs. Reserve 1/4 cup cooking water, then drain. Toss the gnocchi with the butter and reserved cooking water in a large bowl until coated; stir in the parsley and season with salt and pepper.
• Spread the gnocchi in an even layer over the beef mixture in the skillet and sprinkle with the mozzarella. Broil until the gnocchi are browned in spots and the cheese is melted, about 3 minutes. Sprinkle with more parsley.

GNOCCHI BOLOGNESE WITH RICOTTA

Steps:

• In a saucepan over medium-high heat, add the olive oil and heat to the verge of smoking. Add the ground meat and cook, stirring, for 2 minutes. Reduce the heat to medium and continue to stir and cook until the meat is medium well, about 5 minutes. Next, deglaze the pan with the wine, stirring and scraping. Then add the onions and continue to cook until well cooked off, an additional 5 minutes.
• To the same pan, add the red sauce, thyme, garlic and salt and pepper to taste. Continue to cook over medium heat until the sauce comes to a boil; reduce the heat to low and simmer for 30 minutes.
• Add the cream and cook on low heat for 10 minutes. Add the cooked gnocchi and stir with a spoon to allow the sauce to coat the gnocchi. This should take 2 minutes.
• To serve, spoon the sauced gnocchi into a bowl, top with the ricotta and finish with Parmesan cheese.

GNOCCHI BOLOGNESE WITH SPINACH

Steps:

• Fry the mince in the oil for a few mins. Tip in the tomatoes and herbs. Fill one of the empty cans with water, add this to the beef, then bring to the boil. Simmer for 20 mins.
• Tip half the spinach into a colander and pour over boiling water to wilt, then repeat with the second half. Squeeze out as much moisture from the spinach as you can, then leave to drain in the colander. When the beef is almost ready, cook the gnocchi, then drain. Heat the grill to high.
• Stir the gnocchi and spinach into the beef, season, then tip into a large ovenproof dish. Tear the mozzarella into chunks, scatter over, then grill until golden and bubbling.

GNOCCHI IN A BOLOGNESE SAUCE RECIPE BY TASTY

Steps:

• Heat oil in a large skillet and sauté the onion till golden. Add the mince and brown it in batches by tossing it with the onion.
• Add the rest of the ingredients except the wine and allow the sauce to simmer and thicken for at least 20 minutes.
• Next, add the wine and continue to simmer the sauce.
• Meanwhile cook 500 grams (1 pound) of gnocchi until 'al dente' in a pot of boiling water.
• Serve the gnocchi with a generous ladle or two of the bolognese sauce and top with mozzarella, if desired.