Gnocchi Bolognese with Ricotta
- Level: Easy
- Yield: 4 servings (makes extra sauce)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1053
- Total Fat
- 73
- Saturated Fat
- 37
- Carbohydrates
- 54
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 40
- Cholesterol
- 278
- Sodium
- 1158
- Total: 1 hr 10 min
- Active: 30 min
Ingredients
1/4 cup extra-virgin olive oil
1 pound ground meat of choice (beef, veal or pork)
1/2 cup red wine
1 large yellow onion, diced
8 cups (2 quarts) prepared red sauce, such as marinara
3 tablespoons minced fresh thyme
2 cloves garlic, thinly sliced or minced
Salt and freshly ground black pepper
2 cups heavy cream
4 cups cooked gnocchi
1/2 cup ricotta
1/4 cup grated Parmesan
Directions
- In a saucepan over medium-high heat, add the olive oil and heat to the verge of smoking. Add the ground meat and cook, stirring, for 2 minutes. Reduce the heat to medium and continue to stir and cook until the meat is medium well, about 5 minutes. Next, deglaze the pan with the wine, stirring and scraping. Then add the onions and continue to cook until well cooked off, an additional 5 minutes.
- To the same pan, add the red sauce, thyme, garlic and salt and pepper to taste. Continue to cook over medium heat until the sauce comes to a boil; reduce the heat to low and simmer for 30 minutes.
- Add the cream and cook on low heat for 10 minutes. Add the cooked gnocchi and stir with a spoon to allow the sauce to coat the gnocchi. This should take 2 minutes.
- To serve, spoon the sauced gnocchi into a bowl, top with the ricotta and finish with Parmesan cheese.