Bolognese with Gnocchi

Ready in
2 Hours


  • 1/2 lb. Beef stew meat, trimmed and cut into 2-inch pieces
  • 1/2 lb. Pork stew meat, trimmed and cut into 2-inch pieces
  • 1 tsp. Vegetable Oil
  • 1 1/2 cups Chopped onion
  • 1/2 cup Chopped celery
  • 1/2 cup Chopped carrot
  • 1/3 cup Dried porcini mushrooms, chopped
  • 2 cloves Garlic, minced
  • 1 1/2 cups 2% Reduced fat milk
  • 3/4 tsp. salt
  • 28 oz. Diced tomatoes (1 can)
  • 1 Bay leaf
  • 1/2 cup Fresh parsley, finely chopped
  • 1 tbsp. Fresh thyme, chopped
  • 2 1/2 lbs. Large baking potatoes
  • 1 1/4 cups All-purpose flour, divided
  • 1/4 tsp. Salt
  • 2 Large egg Yolks


Ready in
2 Hours
  1. Preheat oven to 400 degrees. Bake potatoes for 1 hour or until done, and allow to cool.
  2. Meanwhile in a large Dutch oven over medium heat, cook the meats until brown. Remove from pan, and cool. Once cool, finely chop into a small mince.
  3. In the same Dutch oven, add the vegetables, mushrooms, and garlic and cook for 10 minutes. Add again the meats, milk, tomatoes, and a bay leaf. Cover and bring to a boil, reduce boil to a simmer immediately and simmer for an hour. Uncover and continue cooking for an additional 30 minutes. Stir in parsley, and remove bay leaf.
  4. For the Gnocchi, cut out the insides of each potato and discard the skins. Mash the potato finely with a fork creating 4 cups of potatoes. Stir in 1 cup of flour ¼ teaspoon salt and egg yolks. Knead until smooth adding flour whenever the process gets sticky.
  5. Divide into 6 equal portions, and shape into rope about a foot in length. Cut rope into 1 inch pieces. Dust your work space with flour as needed.
  6. Bring 1 gallon of water to a boil and salt it heavily. Add small amounts of gnocchi at a time. You do not want to overload your pot.
  7. Remove finished gnocchi after it comes to the surface, drain thoroughly and serve immediately with sauce and parmesan cheese!