Nutrition balance score
Unbalanced
Glycemic Index
49
Low
Glycemic Load
25
High
Nutrition per serving
Calories910.7 kcal (46%)
Total Fat54.5 g (78%)
Carbs51.5 g (20%)
Sugars11 g (12%)
Protein49 g (98%)
Sodium1866.5 mg (93%)
Fiber6 g (21%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1onion
medium, roughly chopped
2carrots
peeled and roughly chopped
1celery stalk
roughly chopped
8 ozcremini mushrooms
roughly chopped
6cloves garlic
smashed
2 Tbspolive oil
plus more for serving
6 ozspicy Italian sausage
casing removed if necessary
12 ozground beef
preferably 80/20
3 Tbsptomato paste
kosher salt
pepper
to taste
¼ tspred pepper flakes
more to taste
2bay leaves
½ cupred wine
1 x 28 ozcan whole peeled tomatoes
hand crushed
1 cupbeef broth
homemade or store bought
2parmesan rinds
if you have them
1 bunchthyme
small, tied together with twine
15 ozwhole milk ricotta cheese
high quality
½ cuppecorino romano
finely grated, plus more for serving
2eggs
1 tspsalt
¾ cupsall purpose flour
plus more for dusting
Semolina flour
for dusting
Instructions
Step 1
Begin by making the bolognese. Add onion, carrots, and celery to a food processor and pulse to a fine paste. Transfer to a bowl. Add mushrooms and garlic to a food processor and blend to a fine paste as well. Add to the bowl with the other veggies. Set aside.
Step 2
In a large pot, add olive oil and heat until hot. Add the sausage and ground beef and cook, without disturbing or moving the meat until it is brown on one side. Continue to cook, breaking up the meat until fully browned.
Step 3
Add in the vegetable mixture and cook stirring occasionally, until all the liquid in the vegetables reduces out and the mixture becomes dry. This will take about 10-15 minutes.
Step 4
Add in tomato paste, and cook for about 2 minutes.
Step 5
Season with salt and pepper. Add in red pepper flakes and bay leaves.
Step 6
Deglaze with red wine and cook for 1 minute. The wine won't really reduce here, more so just get absorbed by the tomato paste.
Step 7
Stir in the crushed tomatoes and broth. Add in parm rinds and thyme. Bring to a simmer, reduce to low and cover with a lid. Cook for at least 2 hours on low, or up to 4 hours. Uncover the pot halfway through the cooking. Right before serving, remove the bay leaves, thyme, and parm rinds and season with salt and pepper to taste.
Step 8
While the sauce cooks, prepare the gnocchi. In a large bowl, add ricotta, eggs, pecorino, and salt. Mix until combined.
Step 9
Add ¾ cup of flour to start and gently mix into the ricotta mixture. If needed, add 2-3 Tbsp more flour at a time until the mixture is sticky, but holds together when rolled gently between floured hands.*
Step 10
Using floured hands, form the mixture into a ball and cut into 8 equal pieces.
Step 11
On a floured surface, roll each piece into a 12 inch log. Cut logs into 1/2 inch pieces. **
Step 12
Transfer gnocchi to a sheet tray dusted with semolina flour. Repeat with all the dough.
Step 13
Transfer gnocchi to the fridge until you are ready to cook them off. ***
Step 14
Bring a large pot of water to a boil. Heavily season with salt.
Step 15
Drop gnocchi into boiling water (you can do this is batches if necessary), and cook until they float. Once floating, let simmer for about 1 minute more. Gently drain gnocchi. Drizzle with a touch of oil.
Step 16
Serve gnocchi topped with bolognese, olive oil, and grated pecorino romano.
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