Easy Dinner: Gnocchi Bolognese


I finally decided to order the latest Skinnytaste Cookbook: "One & Done". It hasn't disappointed. We own all of Gina's amazing cookbooks and I totally reference her blog regularly. It's been a favorite for a long time and I was so excited to dig in upon on our return from New Orleans!

I don't know if I'm still "recovering" from the trip (or a bout with strep throat... fun!), but I was in serious need of a hearty meal. The Quickest Gnocchi Bolognese was the perfect solution and something that I plan on revisiting through the winter months regularly, and at approximately 400 calories a serving, it's the perfect dinner. It's easy to get overwhelmed by the amount of ingredients ahead, but don't let it! We had most of them on-hand and it really came together in a half hour. It was also my first experience with the Instant Pot and I didn't blow up our house.




Quickest Gnocchi Bolognese (serves 6), from Skinnytaste: One & Done

Ingredients

  • 2 ounces pancetta, chopped (we had prosciutto on-hand, so I used this)
  • 1 teaspoon unsalted butter
  • 1 medium onion, chopped
  • 2/3 cup chopped celery
  • 2/3 cup chopped carrot
  • 1 garlic clove, minced
  • 1 pound 93% lean ground beef
  • 3/4 teaspoon kosher salt
  • freshly ground black pepper
  • 1/4 cup dry white wine, such as pinot grigio
  • 1 pound dried potato gnocchi
  • 1/8 teaspoon grated nutmeg
  • 2 1/2 cups canned crushed tomatoes
  • 1 bay leaf
  • 6 tablespoons part-skim ricotta cheese
  • 2 tablespoons chopped fresh parsley or basil
  • freshly grated pecorino romano
Cooking Instructions
  1. Press the sauté button on an electric pressure cooker. When hot, add the pancetta and cook, stirring, until the fat is rendered, about 1 1/2 minutes.
  2. Add the butter, onion, celery, carrot, and garlic, and cook, stirring, until softened, about 5 to 7 minutes.
  3. Add the ground beef, 1/2 teaspoon of the salt, and pepper to taste. Brown the meat, using a wooden spoon to break it into small pieces as it cooks, 4 to 5 minutes.
  4. Add the wine and cook, stirring until it reduces, 1 to 2 minutes.
  5. Stir in the milk, gnocchi, and nutmeg. Add the crushed tomatoes, 1/2 cup of water, the bay leaf, the remaining 1/4 teaspoon salt, and pepper to taste. Seal and cook on high pressure for 6 minutes, until the gnocchi are tender.
  6. Quick or natural release, then open when the pressure subsides. If the gnocchi are not done, press the sauté button and cook for 2 to 3 more minutes. Discard the bay leaf.
  7. Serve topped with the ricotta, parsley, and pecorino (optional).


So, try this cookbook. It's a new favorite and I can't recommend the Skinnytaste blog and brand enough.

QuickEdit
Molly Knorr
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