Gnocchi in Bolognese

Ingredients for 4 servings:

• 1 large onion(s)
• 2 garlic cloves
• 1 large carrot(s)
• 1 ½ tbsp butter
• 500 g minced beef
• 1 tbsp oil
• salt and pepper
• 1 can cherry tomatoes
• Cayenne pepper
• 1 tbsp tomato paste
• 100 ml wine
• 700 g potatoes, floury
• 80 g durum wheat semolina
• 1 pinch of salt
• 350 g flour
• 100 g grated cheese, of your choice

Instructions

Working time approx. 1 hour 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 55 minutes

For the Bolognese, peel the onions, garlic, and carrot and dice them into small cubes. Sauté them in butter over medium heat. Brown the minced meat in a pan with oil until crisp. Season the minced meat with salt and pepper. Then add the cayenne pepper and tomato paste. Deglaze with wine (I used white wine) and reduce. Add the canned tomatoes and the sautéed vegetables. Season to taste and simmer over low heat for 1.5 hours. For the gnocchi, cook the potatoes with their skins on. Allow to cool briefly, then peel and finely mash. Add the semolina, a pinch of salt, and some of the flour to the potatoes. Knead everything together, gradually adding the remaining flour. The dough should no longer stick. Divide the dough into quarters and form each into a finger-thick roll. Then cut gnocchi from the roll (if you like, you can lightly press them with a fork – I left mine rustic). Add the gnocchi to boiling salted water; as soon as they float to the top, they’re done. But be careful: The water shouldn’t boil. Add the gnocchi to the Bolognese and serve immediately. Sprinkle with grated cheese, if desired.