Gnocchi Bolognese
What can we say about this delightful dish that we love? A slightly crunchy texture is brought about by the celery and carrots that are used in this delicious bolognese. It's up to you to judge!
Other recipes
Ingredients
Portions:
4
150 g
minced beef
200 g
potatoes
50 g
flour
1 piece
pasteurised liquid egg
1 piece
onion, finely chopped
1 piece
orange carrot, diced
1 piece
celery branch, diced
1 clove
garlic, minced
150 ml
tomato coulis
30 g
Parmigiano Reggiano, grated
salt
ground white pepper
thyme
10 g
flat-leaf parsley, chopped
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Boil and mash the 200 g potatoes until smooth. Allow to cool slightly.
- Combine the mashed potatoes, 50 g flour, and 1 piece pasteurised liquid egg in a bowl. Mix and knead to form a dough.
- Roll the dough into logs and cut into small pieces to form gnocchi. Set aside.
- In a pan, sauté 1 piece finely chopped onion, 1 piece diced carrot, and 1 piece diced celery branch in a little oil until slightly crunchy.
- Add 1 clove minced garlic and 150 g minced beef to the pan. Cook until the beef is browned.
- Pour in 150 ml tomato coulis, sprinkle with salt, ground white pepper, and thyme. Simmer for 10 minutes.
- Cook the gnocchi in boiling water until they float, then drain and add to the sauce. Stir to coat.
- Serve the gnocchi Bolognese topped with 30 g grated Parmigiano Reggiano and 10 g chopped flat-leaf parsley.