Cooking with Nunzio: Potato Gnocchi alla Bolognese

Potato Gnocchi alla Bolognese

Yesterday’s post was Cooking with Nunzio – Collingswood Farmer’s Market; in which we shared the bounty of Jersey Fresh produce along with Chef Nunzio’s Cooking Class at Nunzio’s Restaurant in Collingswood, NJ. Today we’re sharing Chef Nunzio’s first of three Famous Gnocchi of Italy! On today’s menu: Potato Gnocchi alla Bolognese. These gnocchi are light and fluffy topped with a Classic Bolognese Sauce that can only come from Italy!

Chef Nunzio

Potato Gnocchi alla Bolognese
Recipe by Chef Nunzio Patruno
6 medium Idaho potatoes
3/4 cup all purpose flour
2 egg yolks
1 pinch salt
1/2 lb each ground veal, beef & pork
1 small onion, finely chopped
2 celery stalks, finely chopped
1 carrot, finely chopped
2 garlic cloves, finely chopped
2 bay leaves
1 glass red wine
1 tablespoon tomato paste
1 can (28 oz) tomatoes
salt & pepper
Parmigiano cheese
2 oz extra virgin olive oil
fresh basil (for garnish)

Let’s start with the Bolognese sauce. Heat a sauce pot with the extra virgin olive oil.
Potato Gnocchi alla Bolognese
Add the onions, celery, carrots & garlic and cook until golden.
Potato Gnocchi alla Bolognese
Add the ground veal, beef and pork and stir with a wooden spoon; cooking for 5 – 10 minutes.
Potato Gnocchi alla Bolognese
Add the wine and allow it to evaporate.
Potato Gnocchi alla Bolognese
Thereafter, add the tomato paste and the can of tomatoes. Stir the sauce and cook for 45 minutes at medium heat; occasionally stirring. At the end whisk the sauce to crush the remaining chunks. Set aside.
Potato Gnocchi alla Bolognese
Meanwhile, prepare the Potato Gnocchi. Cook the potatoes until tender; cool slightly and peel.
Potato Gnocchi alla Bolognese
Press the peeled potatoes through a food mill. Allow the potatoes to cool.
Potato Gnocchi alla Bolognese
Add the flour, egg yolk and salt.
Potato Gnocchi alla Bolognese
Lightly mix all together and knead slightly; creating a ball. (Do not overmix or add too much flour!)
Potato Gnocchi alla Bolognese
Roll the dough on a flat surface with the palm of your hand creating a 3/4 inch thick rope.
Potato Gnocchi alla Bolognese
Cut the rope with a knife into 3/4 inch pillows. As you cut the gnocchi lightly dust them with flour and set aside. Repeat with remaining dough until all dough has been used.
Potato Gnocchi alla Bolognese
Bring a medium pot of salted water to boil and cook the gnocchi for two minutes. As the gnocchi rise to the top of the water, remove each with a skimmer.
Potato Gnocchi alla Bolognese
Set the gnocchi aside on a platter and let cool. Drizzle with a little bit of extra virgin olive oil.
Potato Gnocchi alla Bolognese
Serve the gnocchi with the Bolognese sauce and drizzle with extra virgin olive oil, sprinkle with Parmigiano cheese and garnish with some basil.
Potato Gnocchi alla Bolognese
Thank you Chef Nunzio from Nunzio’s Restaurant for this delicious meal!



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10 thoughts on “Cooking with Nunzio: Potato Gnocchi alla Bolognese

  1. It looks wonderful, Linda! We’ve just came back from Bologna where we had this sauce in lasagna, with tortellini and it was absolutely wonderful, so I could almost taste your sauce, just looking at the picture 🙂 I can’t wait to try it at home. Thank you for the authentic recipe!

    Liked by 1 person

    1. Lucky you!! I’m heading back to Italy in October – can’t wait!! It was such a pleasure being able to watch a real chef in action – I’m so glad I shared my experience with everyone! Hope you enjoy his gnocchi & sauces – they were fantastic! 💗💗

      Liked by 1 person

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