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Potato Thyme Gnocchi with Bolognese

Serves: 4

Ingredients

Gnocchi
* Kosher salt
* 2 teaspoons coarse salt
* 1 pound russet potatoes, washed
* 1 cup of flour
* 3 larger egg yolks
* 1 tablespoon fresh goat cheese
* 2 teaspoons fresh thyme, picked leaves
* ¼ cup Parmesan cheese
* 1 teaspoon salt
* ½ teaspoon fresh ground black pepper
* ½ cup of flour for making gnocchi

Bolognese
* 1 tablespoon olive oil
* ¼ ground salami
* ½ pound ground pork
* ½ pound ground veal
* ½ cup onion, small diced
* ¼ cup carrots, small diced
* ¼ cup celery, small diced
* 1 clove garlic, minced
* 2 teaspoons ground oregano
* 1 cup plum tomatoes, peeled, seeded, and diced
* 1 tablespoon tomato paste
* 1 cup red wine
* 1 cup milk salt and finely ground black pepper
* 1 tablespoon olive oil
* ¼ cup Parmesan cheese

Preparation

Gnocchi
Preheat the oven to 425° F. Spread a generous layer of the Kosher salt on a sheet tray. Place the potatoes on the Kosher salt and bake for 45 minutes until cooked and easy to pierce with a knife or toothpick. When the potatoes are easy to handle, split them in half and scoop out the inside of the potatoes. Take a ½ cup of flour and sprinkle it on the work surface you will use to make the gnocchi. Process the potatoes through a ricer or food mill onto the floured work surface. In a mixing bowl whisk together the egg yolks, goat cheese, thyme, Parmesan cheese, salt and pepper. Make a dimple for the egg mixture in the mound of potatoes. Pour the egg mixture into the dimple. Sprinkle the rest of the flour over the top of the potatoes and slowly incorporate all the ingredients. Gently kneed the dough until it has come together and has a slightly firm texture. Do not overwork the gnocchi dough.

On a floured work surface take the dough and cut it into 4 pieces. Roll the dough into ½ inch thick strands of dough. Cut ½ inch long pieces. Place the finished gnocchi on a sheet tray lined with parchment paper and dusted with flour. When you are ready to cook the gnocchi place a large pot of salted water on the stove and bring to a boil. Reduce the water to a simmer and cook the gnocchi in a couple of batches. Drop the gnocchi in the water and cook for 60 to 90 seconds. When the gnocchi float to the top, they are done. Use a skimmer to take the gnocchi out of the water and place on a sheet tray lined with parchment paper and a little olive oil.

Bolognese
In a deep-sided sauté pan over medium heat add the olive oil. When the oil is hot, add the salami and cook for 4 minutes until crispy. Add the pork and the veal; stir the meat to keep from sticking until the meat is browned. Drain off the excess fat. Reduce the heat to medium. Add the onions, carrots, celery, garlic, and oregano. Sweat the vegetables in the meat until soft. Stir in the tomatoes and tomato paste and cook for 10 minutes. Add the wine and reduce by half its volume. Add the milk; reduce the heat to a simmer. Season to taste with salt and ground black pepper.
To serve place a sauté pan over high heat. When the oil is hot, carefully add the gnocchi. Crisp the gnocchi until golden brown. Ladle the Bolognese over the gnocchi and cook the two together for a minute over low heat.

To Serve

Place a spoonful of gnocchi and Bolognese in a bowl, garnish with Parmesan cheese and serve.