Nutrition balance score
Unbalanced
Glycemic Index
51
Low
Glycemic Load
25
High
Nutrition per serving
Calories820.2 kcal (41%)
Total Fat49 g (70%)
Carbs49 g (19%)
Sugars10.7 g (12%)
Protein42.7 g (85%)
Sodium1550.5 mg (78%)
Fiber5 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1onion
medium, quartered
2carrots
peeled and roughly chopped
1celery stalk
roughly chopped
8 ozcremini mushrooms
6cloves garlic
2 Tbspolive oil
plus more for serving
4 ozspicy Italian sausage
casing removed if necessary
12 ozground beef
preferably 80/20
kosher salt
pepper
½ tspred pepper flakes
2bay leaves
3 Tbsptomato paste
⅓ cupred wine
1 x 28 ozcan whole peeled tomatoes
hand crushed
15 ozwhole milk ricotta cheese
½ cuppecorino romano
finely grated, plus more for serving
2eggs
1 tspsalt
¼ tspfreshly ground black pepper
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, breaking up the meat with a wooden spoon, until 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 until reduced.
Step 7
Pour in the crushed tomatoes and stir. Bring to a simmer, reduce to low and cover with a lid. Cook for at least 1 hour on low, or up to 4 hours. While sauce cooks, prepare the gnocchi.
Step 8
In a large bowl, add ricotta, eggs, pecorino, salt and pepper. Mix until combined.
Step 9
Add 3/4 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 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.
Step 16
Serve gnocchi topped with bolognese, olive oil, and grated pecorino romano. SOOOO GOOOD!
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