Sunday, October 18, 2009
Sweet Potato Gnocchi with Bolognese Sauce
I got the inspiration for this meal from Proceed With Caution but I put my own spin on it. I prepared the dough a bit differently from her way because I didn't have quite long enough to bake the potatoes and I made my own version of a bolognese sauce with what I had in the house. I think they came out pretty good and I even froze the leftover gnocchi to use another time.
Sweet Potato Gnocchi
1 large sweet potato
2 large russet potatoes
1-1/4 cups whole wheat flour
1/4 cup parmesan cheese
Scrub the potatoes thoroughly and submerge in a pot of boiling water for 30 minutes. Remove from the pot and cool. Removed the skins and shred each potato using a potato ricer into a large bowl.
Add in the flour, 1/4 cup at a time, kneading the potatoes and the dough. At the end, knead in the parm cheese. The consistency should be sticky, not dry. Divide the dough into workable amounts (about 5-7 small balls) and roll them out between your hands and a cutting board into long, thin strands. Cut the gnocchi into bite-sized pieces and mark indentations in them with a fork. Place them on a floured cookie sheet to dry, approximately 30-45 minutes.
Boil a pot of water and place 1/2 the gnocchi in it and let them rise, about 3 minutes. Once they have risen immediately remove them with a slotted spoon and drain.
2 large cans (28 oz.) crushed tomatoes with basil
1/2 lb. ground beef
1/2 onion, diced
3 cloves garlic diced
4 oz. baby bella mushrooms, chopped
Olive oil, 1 TBSP
2 TBSP dried oregano
1 TBSP dried basil
Salt & pepper to taste
Heat the olive oil in a large stock pot. Add in the onions, garlic and mushrooms and saute for approximately 5 minutes. Add in the ground beef and cook until no longer pink. Pour in the crushed tomatoes and the spices and mix well. Bring to a low simmer and cook 2-3 hours, stirring occasionally.