Gnocchi Bolognese

Here is how to Gnocchi (potato dumplings) just like an Italian grandmother.

Makes 6 servings

INGREDIENTS:

• 1 ½ lbs. Washington Russet potatoes
• Bolognese Sauce
• 1 cup all-purpose flour
• ½ teaspoon salt
• 2 egg yolks
• ¼ cup grated Parmesan cheese
  

For the Bolognese Sauce

• 2 teaspoons extra virgin olive oil
• 1 lb. 93% lean ground beef
• 1 onion, chopped
• 4 garlic cloves, minced
• 1 teaspoon dried basil
• 2 (14.5 oz.) cans petite diced tomatoes
• ¼ cup tomato paste
• ¼ teaspoon salt

DIRECTIONS

1. Preheat oven to 400°.
2. Scrub potatoes with vegetable brush under cold running water.  Prick potatoes with fork in several places.  Place on a baking sheet and bake until tender when pierced with a fork, about 1 hour.  Cool 10 minutes.  Peel potatoes and while still warm shred potatoes on a box grater over a rimmed baking sheet. Spread potatoes out and cool completely.
3. Meanwhile, prepare Bolognese Sauce and keep warm. (See directions below)
4. When potatoes are cooled, in a large bowl combine potatoes, flour and salt and toss well to coat potatoes with flour.  Add egg yolks and stir with fingers or a fork until evenly moistened.  Turn mixture out onto a lightly floured surface and knead several times to form dough.  Divide dough into 4 equal portions.  Roll each piece with your palms on a work surface to form a rope about ½-inch in diameter.  Cut each rope into ½-inch pieces.  Hold the tines of a fork at a 45-degree angle to the table with the concave part facing up.  Dip the tip of you thumb in flour.  Take on piece of dough and with the tip of your thumb, press the cough lightly against the tines of the fork as you roll it downward toward the tips of the tines.  As the dough wraps around the tip of your thumb, it will form into a dumpling with a deep indentation on one side and a ridged surface on the other.  Repeat with remaining pieces.
5. Over high heat, bring a large pot of lightly salted water to a boil.  In batches add gnocchi to the pot and cook until gnocchi rise to the surface.  Carefully remove with a slotted spoon and transfer to serving bowls.  Serve with Bolognese Sauce and sprinkle each bowl with 1 tablespoon cheese.

For the Bolognese Sauce

1. In a large nonstick skillet over medium-high heat, heat oil.  Add the beef and cook, breaking into smaller pieces with a wooden spoon, until no longer pink and any liquid evaporates, about 6 minutes.  Stir in onion, garlic and basil.  Cook, stirring occasionally, 2 minutes.  Add the tomatoes and tomato paste.  Bring to boiling, then reduce heat to medium and simmer until thickened, about 15 minutes.  Stir in salt.

Nutritional Analysis per serving:  360 calories, 23 g protein, 47 g carbohydrates, 10 g fat, 4 g saturated fat (24% of calories from fat), 108 mg cholesterol, 4 g fiber, 673 mg sodium.

Washington State Potatoes