Gnocchi Bolognese with Arugula

Gnocchi Bolognese with Arugula

Gnocchi Bolognese with Arugula


For Gnocchi:
1 Pound Russet Potatoes
1 Egg
1+ Cups Flour
1 tsp Salt

1 Pound Ground Pork
1 Pound Ground Veal (or Beef)
4 Ounces Pancetta
1 Yellow Onion
2 Celery Stalks
3 Carrots
8 Cloves Garlic
1 6-ounce can Tomato Paste
1 Cup White Wine
1 Cup Milk
1 tsp Dry Thyme
1 tsp Dry Oregano
Salt and Pepper to taste

½ Cup Parmesan
1 Pound Arugula


Boil the potatoes with the skin on until knife tender, about 1 hour. Allow to cool slightly then remove the peel and run potato through a ricer. Add the egg and salt and mix well. Put in the flour and mix until a nice dough has formed. Every potato is different, so you may need a bit more flour to achieve the right texture.

Cut off pieces of the dough and roll out to form a long cylinder shape about 1 inch thick. Cut this into 1-inch long pieces. Run each of these pieces over the tines of a fork to form grooves in your gnocchi. Repeat with all the dough.

Salt a pot of water and bring to a strong simmer. Drop in the gnocchi a few at a time and cook until they float. This will take between 30 seconds and a minute. Remove and cool. Repeat with all the gnocchi.

Alternately, there are a number of good premade gnocchi available at the supermarkets these days if you do not feel like making fresh.

For the Bolognese, put the vegetables, garlic and pancetta in a food processor and pulse until all are very finely chopped. Heat a large sauce pot and place the vegetables in and sauté until translucent, about 10 minutes. Add the pork and beef or veal and cook until all the pink is gone. Pour in the tomato paste, wine, and milk. Mix well and bring to a boil. Reduce heat and simmer for 1 hour, or until mixture starts to thicken. Stir occasionally to keep from sticking to the pan. Season with salt, pepper, and the dry herbs. Cook for 5 more minutes.

To serve heat a sauté pan over medium high heat. Add olive oil and gnocchi and cook until gnocchi are nice and golden brown. Scoop in some Bolognese sauce and toss well. Add the arugula and just toss to mix. Divide among 4 bowls and top with parmesan.

Wine Pairings