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Saturday, February 5, 2011

Gnocchi and Pork Bolognese Sauce

Servings: 6
Source: Food Network, Robert Irvine

Note:  The following is my quick version.  If you want the long version where you make your gnocchi & bolognese sauce from scratch click on the source link. 

  • Pre packaged gnocchi
  • Salt
  • Pork Bolognese Sauce, recipe follows
  • 3/4 cup heavy cream

  1. Cook the gnocchi per package instructions.  When the gnocchi float to the surface, remove with a slotted spoon, draining well.   
  2. In a large saucepan, bring the Bolognese Sauce and heavy cream to a simmer. 
  3. Add to the Bolognese Sauce to gnocchi to cook for 3 minutes in the sauce. Remove with a slotted spoon and portion into serving dishes. 
  4. Top with basil ribbons.

Pork Bolognese Sauce:

  • 1 teaspoon grapeseed oil or olive oil
  • 1 pound ground pork
  • 1/4 cup red wine (optional)
  • 1 medium onion, cut into small dice
  • 2 tablespoons minced garlic
  • 1 large bell pepper, cored and cut into small dice
  • 2 large ripe tomatoes, chopped, juices reserved or 1 can of diced Italian tomatoes
  • 1 tablespoon chopped fresh basil
  • 1 sprig fresh thyme
  • 1/4 cup heavy cream
  • Salt and freshly ground black pepper
  1. Heat the oil in a large skillet until warmed. Add the ground pork and cook until browned, 6 to 8 minutes. Reduce the heat to medium and stir in the wine, onions, and garlic. Cook until the onions are translucent, about 10 minutes. Add the peppers, tomatoes, basil, and thyme. Bring the mixture to a slow rolling simmer, reduce the heat to low, cover, and simmer for 15 minutes. Add the cream and warm through, about 5 minutes. Season with salt and pepper, to taste.

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