Sun-dried tomato Bolognaise with Potato Gnocchi
March 4, 2015
- Cook: 2 hrs
- Yields: 4-6 under $10
23 medium to large potatoes , leave skin on and boil under soft.
3When cool , peel off the skin and mash , add 1 egg and a tablespoon of Parmesan cheese ( fresh or powdered)
4Place approx 1 1/2 cups plain flour on a board and gradually knead in the potato mix. Add more flour until the dough is just manageable . The trick to good gnocchi is to just add enough flour to roll out into sausage shapes , dough should be slightly sticky. Cut small pillow shapes and place on a lightly floured board.
6To get a good sauce wash the mince in a sieve and break it up. Squeeze out excess liquid .
7Place all ingredients in your SC .
8Cook on high about 1 1/2 hours.
9Add the gnocchi and cook with the lid off a further 1/2 hour on high.
10Serve with grated Parmesan on top.
Submitted by Robyn Clark
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