Potato Dumplings with Meat Sauce — Gnocchi al Ragù Bolognese
A weekend-comfort variant of the Bolognese pairing — pillowy potato gnocchi tossed in slow-cooked beef and pork ragù, the soft dumplings absorbing the sauce and finished with butter and Parmigiano.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Finely dice pancetta, carrot, celery, and onion. Measure olive oil, butter, white wine, warm milk, passata, warm beef stock, nutmeg, salt, and pepper. Have bay leaves ready.
Saute
Heat olive oil and 2 tbsp butter in a saucepan over medium heat. Cook pancetta 3 minutes until rendered. Add carrot, celery, onion; cook 8 minutes over medium-low heat until soft.
Build 1
Raise heat to medium-high. Add ground beef and pork; brown 6–7 minutes until no pink remains. Pour in white wine; simmer 3 minutes until evaporated.
Simmer 1
Add warm milk and nutmeg; simmer on low 12 minutes until milk absorbs. Stir in passata, beef stock, bay leaves, salt, and pepper.
Simmer 2
Reduce heat to very low. Cover partially and cook 90 minutes, stirring every 15 minutes, until ragù is rich and dark. While ragù cooks, bring 4L water to gentle boil, salt with 3 tsp.
Boil
Drop gnocchi into salted water. They sink then rise to surface in 2–3 minutes. Cook 30 seconds more after rising. Lift gnocchi with slotted spoon directly into ragù. Add 3 tbsp pasta water and 2 tbsp finishing butter; discard bay leaves.
Finish and plate
Toss gnocchi gently over low heat 1 minute, lifting through sauce to coat without breaking. Divide between two plates. Top with grated Parmigiano Reggiano and black pepper. Serve at once.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.