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!

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.

Add the onions, celery, carrots & garlic and cook until golden.

Add the ground veal, beef and pork and stir with a wooden spoon; cooking for 5 – 10 minutes.

Add the wine and allow it to evaporate.

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.

Meanwhile, prepare the Potato Gnocchi. Cook the potatoes until tender; cool slightly and peel.

Press the peeled potatoes through a food mill. Allow the potatoes to cool.

Add the flour, egg yolk and salt.

Lightly mix all together and knead slightly; creating a ball. (Do not overmix or add too much flour!)

Roll the dough on a flat surface with the palm of your hand creating a 3/4 inch thick rope.

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.

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.

Set the gnocchi aside on a platter and let cool. Drizzle with a little bit of extra virgin olive oil.

Serve the gnocchi with the Bolognese sauce and drizzle with extra virgin olive oil, sprinkle with Parmigiano cheese and garnish with some basil.

Thank you Chef Nunzio from Nunzio’s Restaurant for this delicious meal!

Enjoy!

Linda~

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