Today's recipe is for delicious gnocchi with sausage Bolognese sauce, an ideal dish for cold winter days that has the added advantage of being loved by the whole family. Gnocchi is one of the most popular types of pasta, not only because of its easy preparation but also because of the variety of ingredients you can use to make the dough—from the classic potato to ricotta, spinach, or even the more sophisticated cassava-based versions. In...
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Prepare the potato purée without adding milk. Once it is warm, season with salt, pepper, and nutmeg.
Add the egg yolks one at a time, mixing well after each addition.
Gradually incorporate the flour until you achieve a soft dough.
On a floured surface, roll the dough into long ropes and cut the gnocchi into pieces about 2 cm long. If desired, roll them over a fork or gnocchi board to create ridges.
Place the gnocchi on a tray dusted with semolina and set aside.
Cut the sausages into pieces about 4 cm long.
In a saucepan, heat a little olive oil and add the sausage pieces, minced garlic, chopped onions, grated carrot, and finely chopped celery.
Cook everything until the vegetables are tender. Add the red wine and let the liquid reduce slightly.
Add the bay leaf and the tomatoes (peeled, seeded, and chopped).
Season the sauce with salt and pepper, and cook over low heat for about 30 minutes.
Finally, stir in the parsley and adjust the seasoning with more salt and pepper if needed.
Cook the gnocchi in plenty of salted boiling water. When they float to the surface, remove them with a slotted spoon.
Place the cooked gnocchi in a large skillet with the sauce and mix gently.
Make sure the potato purée is warm but not hot when mixing the dough to avoid cooking the egg yolks.
Dust the gnocchi with semolina to prevent them from sticking together while resting.
Use fresh, high-quality sausages for the best flavor in the Bolognese sauce.
Peeling and seeding the tomatoes will give the sauce a smoother texture.
Serve with grated Parmesan cheese for an extra layer of flavor.
Can I use store-bought gnocchi?
Yes, you can use store-bought gnocchi to save time, but homemade gnocchi will have a fresher taste and texture.
What type of sausage is best for this recipe?
Parrillera (grill sausage) is recommended for its unique flavor and texture, but you can use other fresh sausages as well.
Can I freeze the gnocchi?
Yes, you can freeze uncooked gnocchi by placing them on a tray and freezing them individually before transferring to a bag or container.
How do I peel and seed tomatoes?
Blanch the tomatoes in boiling water for 30 seconds, then transfer to ice water. The skins will peel off easily, and you can cut them open to remove the seeds.
Can I make the sauce ahead of time?
Yes, the sauce can be made ahead and stored in the refrigerator for up to 3 days or frozen for longer storage.
