Gnocchi Bolognese

By Heath Dumesny - Former Head Chef, Locale Restaurant
Feature recipe for July 2014

Seves 6

GNOCCHI

  • 1kg potatoes
  • 3 cups plain flour
  • 1 tsp salt
  • 2 egg yolks

BOLOGNESE

  • ¼ cup chopped bacon
  • 1 onion, chopped
  • ½ carrot, grated
  • ½ stalk of celery, finely diced
  • 45g butter
  • 2 tbsp oil
  • 225g minced veal
  • 1 bay leaf
  • salt and pepper
  • 2 cups red wine, such as Deen De Bortoli Vat 8 Shiraz
  • 350g ripe or canned tomatoes, chopped
  • ½ cup tomato paste
  • chicken broth or stock

To make the sauce, heat butter and oil in a pan and sauté bacon, onion, carrot and celery. Add veal mince, bay leaf, salt and pepper. Once meat has browned, add red wine and turn up heat to reduce, add tomatoes and tomato paste. Bring to the boil, then lower heat and simmer for 2 hours uncovered, adding broth if needed.

Meanwhile, boil unpeeled potatoes for the gnocchi in lightly salted water until tender. Remove skins while still hot (use a tea towel to protect your fingers), then mash well and transfer to a bowl to cool. Once cool, stir in ¾ of the flour, 1 tsp of salt and the egg yolks. Turn dough out onto a floured surface and knead until firm and rollable. Depending on the moisture content of the potatoes, you may need to add more flour. Test the consistency of the dough by dropping a small piece into rapidly boiling water. If it falls apart knead in more flour, a small amount at a time, to ensure it doesn't become rubbery and tough. Roll pieces of dough into long sausages about 1cm in diameter. Cut each roll into 2cm lengths and press each piece with a fork to roughen the surface. Cook half the gnocchi in rapidly boiling water, dropping them in one at a time. Remove with a slotted spoon as they surface. Once all are removed, repeat for the remainder of the gnocchi.

Remove bay leaf from the sauce and serve over gnocchi.

Enjoy with Melb Lucia

Back