Sunday, October 19, 2014

$70/Week Challenge - Day Five: Potato-Ricotta Gnocchi Bolognese

Please Note:  If you do not have a pasta press, these gnocchi, while light and delicious, are not the prettiest of pastas, thus the EXTREME CLOSE UP! :) 


  • 16 oz whole milk ricotta cheese
  • 1 C potato flakes (instant potatoes)
  • 3/4 C flour (plus extra to roll)
  • 2/3 C Parmesan Cheese
  • 3 eggs
  • 2 t garlic powder
  • salt and pepper to taste
Bolognese Sauce
  • 6 C Tomato sauce Click here for recipe
  • 1 lb ground beef (I use 80/20 for this recipe, be sure to drain off fat)
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 t red pepper flake (or to taste)
  • 2 T canola oil
  • Salt and pepper (to taste)

  1. In a large skillet over medium high heat, saute onion in canola oil until golden brown (about 6-7 minutes).  
  2. Add garlic and pepper flake and saute for an additional 2-3 minutes until garlic turns golden brown. 
  3. Add ground beef and break up into small pieces and cook until browned.  Drain off fat and add salt and pepper to taste. 
  4. Add tomato sauce and stir to combine.  Cover and reduce heat to low.
  5. Combine all gnocchi ingredients in a large mixing bowl and mix with hands until it forms a sturdy dough.
  6. Divide dough into 6 equal pieces.
  7. Dust a clean, cool surface with flour.
  8. Using clean hands, roll out the 6 pieces to 1" strands.
  9. Cut the strands into 1" cubes.
  10. In a large sauce pot, bring 4 quarts of salted water to a rolling boil over medium high heat. 
  11. Add 1/2 the gnocchi and gently stir.  
  12. When the gnocchi is done, they will float to the top.
  13. Remove with a hand held strainer.  
  14. Add the other 1/2 gnocchi and cook until they float to the top.  
  15. Top with sauce and serve with Parmesan cheese and basil garnish.  
  16. Pairs perfectly with a Lindemann's Bin 57 Shiraz, but that would be outside of budget. :D  This meal cost $9.50 for 6 servings!!   Enjoy!