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Potato Gnocchi In Bolognese Sauce

Prep Time 25 minutes
Cook Time 35 minutes
Servings 2
Calories 1219kcal

Ingredients

Cucumber Water

  • 1/2 Cucumber sliced
  • 24 oz Water cold

Croutons

  • 1 slice Crusty bread cut into cubes 1/4" thick
  • 1/2 TBSP Extra-virgin olive oil

Seasoning

  • Salt
  • Black pepper

Caesar Salad Dressing

  • 1 clove Garlic minced
  • 1 tsp Dijon mustard
  • 1/2 tsp Worcestershire sauce
  • 1/2 tsp Lemon juice fresh squeezed
  • 1/2 tsp Red wine vinegar
  • 1 TBSP Extra-virgin olive oil
  • 1/2 TBSP Parmesan cheese grated
  • 2 cups Romaine lettuce chopped

Bolognese

  • 4 TBSP Extra-virgin olive oil
  • 2 cloves Garlic sliced
  • 1/4 cup Onion diced small
  • 1/4 cup Fresh basil chopped
  • 8 oz Ground beef
  • 4 cups Crushed tomatoes preferably San Marzano tomatoes
  • 6 oz Gnocchi
  • 1/4 cup Heavy cream
  • 1 TBSP Butter
  • 2 TBSP Parmesan cheese grated
US Customary - Metric

Instructions

  • Place the sliced cucumber into the water. Let infuse in the refrigerator until serving, at least 15 minutes.
  • For the Croutons: Preheat the oven to 350°F (176°C). Drizzle the oil over the croutons. Season with salt and pepper. Toss until evenly coated. Spread in a single layer over the baking sheet and bake until golden brown and crisp (about 10 - 12 minutes). Then set aside.
  • Make the Caesar Dressing: In a small bowl, whisk together garlic, dijon, Worcestershire, lemon juice, and red wine vinegar. Slowly drizzle in extra virgin olive oil while whisking constantly. Whisk in parmesan. Season with salt and black pepper to taste.
  • Heat a pot on medium heat. Once hot, add the oil. Saute the garlic and onion until the onions soften. Stir in the basil for 1 minute. Add the ground beef and brown well, while breaking it up into smaller pieces using a spatula. Stir in the crushed tomatoes and season generously with salt and pepper. Partially cover with a lid and bring to a low simmer for about 15 minutes.
  • Make the Gnocchi: Bring a pot of water to a boil and cook according to the directions on the package. Once tender, drain well.
  • Toss the salad with dressing and croutons.
  • Finish the Sauce: Stir in the cream and butter until fully combined. Season to taste with salt and pepper. Toss with the gnocchi and parmesan cheese.
  • Serve the gnocchi with salad and cucumber water.

Nutrition

Calories: 1219kcal | Carbohydrates: 90g | Protein: 39g | Fat: 82g | Saturated Fat: 26g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 43g | Trans Fat: 2g | Cholesterol: 133mg | Sodium: 1421mg | Potassium: 2090mg | Fiber: 14g | Sugar: 26g | Vitamin A: 6011IU | Vitamin C: 53mg | Calcium: 372mg | Iron: 14mg