Tonight I made Gnocchi with
Bolognese sauce for dinner. It was
quite labor intensive but every delicious bite was worth the work! On our trip to New York, we ate at this
delicious kosher restaurant called Tevere,
where I got gnocchi Bolognese that inspired this dish.
I adapted two recipes from
the food network web site. I made
Tyler Florence’s Bolognese sauce found here,
and the only change I made was to substitute (organic soy and dairy free,
pacific brand) chicken broth for the milk. The sauce is delicious and made plenty so I have tons to freeze
and use for other recipes. I am
thinking about trying dairy and soy free lasagna next.
For the Gnocchi, I used Mario Batali’s recipe found here. Instead of coating the gnocchi in
the oil (I didn’t read the recipe before starting, oops!) I put the half-cup of oil into the
gnocchi and I thought they tasted delicious this way. After I mixed all of the ingredients together, I kneaded the
dough thoroughly (until dry to the touch on the outside) on a cutting board. I then broke off palm-sized chunks of
dough, rolled them into a half-inch diameter tube, and then sliced them into half-inch
long dumplings. I didn’t roll them
on a fork or special gnocchi roller, because I found this step to be
unnecessary. Next, I boiled a pot
of water, or Jeff did for me, and put the gnocchi in about 15 at a time and
boiled them until they floated on top of the water. After they floated, we immediately removed them and put them
into the Bolognese sauce so they could soak up the goodness as they
cooled. Serve hot! They also reheat really well in the
microwave! I hope you enjoy the
results as much as we did!
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