Gnocchi al Ragu (with Bolognese Sauce)

Category, DifficultyBeginner
Yields1 Serving
Prep Time3 minsCook Time3 minsTotal Time6 mins

Potato Gnocchi is one of the classic very well-known Italian pasta types. Our Potato Gnocchi (soft potato dumplings) are freshly made using premium Italian ingredients. With their soft and light texture, they are extremely versatile and can be served with any sauce. In this classic dish we pair them with our homemade Bolognese sauce to re-create a dish typical of the Emilia Romagna Region Cuisine. To prepare the Bolognese sauce, our chefs slowly braise the beef with vegetables and then add tomato passata and seasoning. Once Gnocchi are boiled in water for just a few minutes, their melt-in-the mouth texture will work perfectly with the rich and hearty Bolognese sauce

INGREDIENTS

250 g La Tua Pasta Gnocchi Potato
270 g Bolgonese Sauce
30 g Parmigiano Reggiano

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BUY NOW THE INGREDIENTS TO MAKE THIS RECIPE

By clicking the below button you will add to the basket:

  • 1 x 250g La Tua Pasta Gnocchi Potato
  • 1 x 270g Artisan Bolgonese Sauce
  • 1 x 30g Parmigiano Reggiano

You will also be able to remove the ingredients you might already have at home!

Buy now our ingredients

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METHOD

1

In a large sauce pan add 1 litre of salted water for every 100g of pasta. For 250g of pasta add 2.5 litres of water

2

Bring the water to a gentle boil and put in the Gnocchi

3

Cook for 3 – 4 minutes depending on preference

4

Gently heat the Bolognese Sauce in a frying pan without burning and transfer the Gnocchi using a slotted spoon making sure that some of the starchy pasta waster makes into the pan with the Bolognese sauce. (The starchy pasta water is part of the dish.) You can always add 1 tablespoon of pasta water after if you would like.

5

Gently coat the Gnocchi with the tomato sauce, plate and garnish with Parmesan

6

Buon Appetito!

Ingredients

 250 g La Tua Pasta Gnocchi Potato
 270 g Bolgonese Sauce
 30 g Parmigiano Reggiano

Directions

1

In a large sauce pan add 1 litre of salted water for every 100g of pasta. For 250g of pasta add 2.5 litres of water

2

Bring the water to a gentle boil and put in the Gnocchi

3

Cook for 3 – 4 minutes depending on preference

4

Gently heat the Bolognese Sauce in a frying pan without burning and transfer the Gnocchi using a slotted spoon making sure that some of the starchy pasta waster makes into the pan with the Bolognese sauce. (The starchy pasta water is part of the dish.) You can always add 1 tablespoon of pasta water after if you would like.

5

Gently coat the Gnocchi with the tomato sauce, plate and garnish with Parmesan

6

Buon Appetito!

Gnocchi al Ragu (with Bolognese Sauce)

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