Gnocchi Bolognese

Ingredients for 4 servings:

• 1 tsp olive oil
• 1 onion(s), diced
• ½ carrot(s), grated
• 400 g minced meat, mixed
• 3 can/n tomatoes, pureed
• n. B. water
• 1 handful of salt
• pepper
• basil
• 2 bay leaves
• 1 clove(s) garlic, peeled and crushed
• 500 g potatoes
• 500 g flour
• 1 tbsp, leveled salt
• salt water
• n. B. Parmesan for serving

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours 30 minutes

according to Nonna’s recipe

First, prepare the tomato sauce. Heat the olive oil in a pan and fry the diced onion and grated carrot. Add the ground beef and cook until cooked through. Add the passata to the ground beef. Add a little water to the cans and pour it into the sauce. Peel the garlic clove, crush it with a knife, and add it to the sauce. Add the remaining ingredients and simmer for 2 hours over medium heat, stirring occasionally. Meanwhile, prepare the gnocchi. Cook the potatoes for 30 minutes. Peel the cooked potatoes and mash them with a meat grinder or a potato masher; it’s important that no potato pieces remain. Add the flour and salt to the potato mixture and knead until a soft dough forms. Cut off a piece with a knife; when the dough has almost no air bubbles, it’s perfect. We roll the piece into a long snake (about 2 cm thick) and cut off 2 cm-thick pillows. Place these on a board and press a grooved pattern into it with the tines of a fork or flatten it with your thumb. Cook the gnocchi in salted water and drain. Add a little tomato sauce to the gnocchi and stir (use this as an alternative to oil to prevent the pasta from sticking together). Place some gnocchi on a plate and spread the sauce over them. Sprinkle with Parmesan cheese.