Potato Gnocchi with Bolognese Sauce
An excellent recipe of handmade potato gnocchi, cooked to perfection with flour and served with a thick bolognese sauce, fresh cheese, and green onions.
75 min
Medium
Casera / Italiana-Mexicana
4 servings
The story behind
I'm sharing my grandmother's recipe with you. The combination of potatoes with thick Bolognese sauce and fresh cheese became a family favorite because of its great homemade flavor that works perfectly thanks to its traditional tastes.
Instructions
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11. Preparing the gnocchi base: In a large bowl, combine the warm mashed potato with the all-purpose flour and egg. Gently knead until a smooth, uniform dough forms.
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22. Shaping: Divide the dough into portions and roll them into 2cm diameter cylinders. Cut into 2cm pieces and gently mark them with a fork or wooden pastry stamp, achieving that traditional finish.
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33. Cooking: Cook the gnocchi in boiling salted water for 2-3 minutes, until they float to the surface.
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44. Sauce and presentation: In a large pot, sauté the red onion and sweetcorn in a little oil, achieving that homemade yet professional flavor. Add the thick Bolognese sauce and cook over low heat for 10 minutes. Add the cooked gnocchi and gently mix.
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55. Finishing: Serve a generous portion on a plate. Top with coarsely grated queso fresco and heavy cream.
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