Instant Potato Gnocchi w/ Ragu Bolognese

Chris and I made this for our Valentine's Day at home meal this year.  They were awesome together.  The gnocchi came from taste of Home's Healthy Cooking and the bolognese came from Taste of Home.  We may try the gnocchi with some chopped fresh basil once spring alllows the herb garden on our deck.  The only thing I would change about the bolognese would be I would cook it longer than it calls for, the longer the flavors meld, the better.

Instant Potato Gnocchi

1 C. mashed potato flakes
1 C. boiling water
1 egg beaten
1 1/2 C. all purpose flout
1/2 tsp. dried basil
1/4 tsp. garlic powder
1/8 tsp. salt
1/8 tsp. pepper

6 cups of water
pasta sauce of your choice
grated parmasan cheese, optional

Place potato flakes in a large bowl.  Stir in boiling water; add egg.  Stir in flur and seasonings.  In a lightly floured surface, knead 10-12 times forming a soft dough.

Divide dough into 4 portions, roll each portion into a 1/2 inch thick rope, cut into 3/4 inch pieces.  Press and roll each piece with a lightly floured fork.

In a large saucepan, bring water to a boil.  Cook gnocchi in batches for 30-60 seconds or until they float.  Remove with a slotted spoon.  Serve with sauce; sprinkle with cheese if desired.


Don't be afraid of the long ingredient list in this recipe.  It's really easy.

Ragu Bolognese

1lb. ground beef
1/2lb. ground pork
1/4lb. bacon strips, diced
2 medium onions, chopped
2 celery ribs, chopped
2 small carrots, chopped
4 garlic cloves, minced
1 C. dry red wine or beef broth
1 28oz. can crushed tomatoes
1 15oz. can tomato sauce
2 tbsp. tomato paste
2 bay leaves
2 tsp. sugar
1 tsp. salt
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/2 tsp each ground cumin, nutmeg and pepper
1/2 C. heavy whipping cream
2 tbsp. butter
2 tbsp. fresh parlsey
1/2 C. grated Parmasan cheese

Hot cooked pasta and additonal Parmasan cheese

In a Dutch oven, cook the beef, pork, bacon, onions, celery, and carrots over medium heat until meat is no tlonger pink; drain,  Add garlic; cook 2 minutes longer.  Add wine; cook for 4-5 minutes or until liquid is reduced by half.

Stir in the tomatoes, tomato sauce, tomato paste, bay leave, sugar and seasonings.  Bring to a boil.  Reduce heat; simmer, uncovered for 1 1/2 to 2 hours or until thickened, stirring occasionally.  Discard bay leaves.  Add the cream, butter and parlsey; cook 2 minutes longer.  Stir in cheese.  Serve with pasta and additional cheese.