Gnocchi Bolognese (Beef or Tofu!)
We've got an absolutely delicious recipe for March Owner Appreciation Days! Fluffy homemade potato gnocchi paired with the famous Rao's pasta sauce and either tofu or local Triple S Farms ground beef for a bolognese sauce. Shop OAD sales to save over $10 on this recipe! If you aren't an owner or are coming at this outside of Owner Days, you can substitute any brand or variety to adjust the recipe to your liking.
Ingredients
Gnocchi
Russet potatoes
2 pounds
Olive oil
For brushing
Salt
To taste
Egg, beaten
1
All-purpose flour
1 cup
Rao's Spicy Arrabbiata sauce
1 jar
Locatelli Pecorino Romano cheese, grated
For serving
Bolognese
Triple S Farms ground beef
1 pound
OR
Soy Boy Tofu
1 15-ounce package
Soy sauce
2 tablespoons
Prep time: 30 minutes
Cook time: 2 hours
Servings: 4
Calories per serving: 494 for tofu; 652 for beef
Homemade Potato Gnocchi
- Preheat oven to 425 degrees F.
- Pierce each potato with a fork in multiple places and place them on a baking tray. Brush each potato with olive oil and sprinkle with salt. Bake for 60 minutes until fully cooked.
- Allow potatoes to cool for 5 minutes - do not wait any longer or they will not easily go through the sieve. While they are still hot, hold the potatoes with a towel and scoop out the insides. You can save the potato skins for later!
- Pass the hot potato through a metal sieve into a bowl using the back of a wooden spoon. It may not seem like anything is happening at first, but keep at it and the potato will pass through the sieve. A lot of it will collect on the bottom of the sieve, so make sure you scrape this into the bowl as well.
- In the bowl with the potatoes, add the beaten egg and almost all the flour (you may not need the full cup). Mix together until it forms a dough. Roll out onto a floured surface and knead just slightly until it is a smooth dough.
- Cut the dough into 4 equal pieces. Working in batches, roll the dough out into a long, narrow log. Cut the log into 1-inch pieces.
- For this next part, I used a gnocchi board to roll out the gnocchi. If you don't have one, a fork will work just fine! Hold a fork in one hand and place a gnocchi against the tines of the fork, cut the ends out. Use your thumb and press in and down the length of the fork. The gnocchi should curl into a slight "C" shape.
- Place the gnocchi on a floured baking sheet and refrigerate for at least an hour. This step can be skipped, but the gnocchi will hold better if chilled.
- Drop gnocchi into a pot of boiling water, and cook until they float to the surface, about 2 minutes. Remove with a slotted spoon.
Bolognese
- For tofu: crumble the tofu into a bowl and mix with 2 tablespoons soy sauce. Saute the tofu in a skillet with a little bit of oil over medium-high heat for 7-8 minutes until it begins to brown.
- For beef: heat a large skillet over medium-high heat. Add a little bit of oil, then saute the ground beef, breaking it into crumbles, until fully cooked, 10-12 minutes.
- Add the jar of Rao's sauce to either the tofu or beef, followed by the gnocchi. Spoon into bowls and serve with freshly grated Pecorino Romano cheese.