Mini Gnocchi Bolognese Recipes

Steps:

• Heat oil in a large skillet and sauté the onion till golden. Add the mince and brown it in batches by tossing it with the onion.
• Add the rest of the ingredients except the wine and allow the sauce to simmer and thicken for at least 20 minutes.
• Next, add the wine and continue to simmer the sauce.
• Meanwhile cook 500 grams (1 pound) of gnocchi until 'al dente' in a pot of boiling water.
• Serve the gnocchi with a generous ladle or two of the bolognese sauce and top with mozzarella, if desired.

Steps:

• In a large skillet with a tightly fitting lid, heat the olive oil over high heat. Add the meat and cook, breaking up chunks with a spatula until it browns, about 7 minutes. Remove the meat with a slotted spoon and set aside.
• Return the skillet to medium heat and add the pancetta. Cook, stirring frequently, until it is just cooked through, about 2 minutes. Add the carrot, onion, celery and garlic and cook until tender, about 4 minutes. Return the meat to the skillet. Add the wine, stock, thyme, tomato paste, salt and pepper and bring to a boil. Lower to a simmer, cover and cook 40 minutes.
• Uncover the skillet and stir in the flour. Cook 2 minutes. Slowly stir in the milk and simmer gently until the mixture thickens, about 2 minutes. Season to taste with salt.
• Meanwhile, cook the gnocchi according to directions. Place on a platter, cover with the sauce and serve with Parmesan on the side.

Steps:

• Fry the mince in the oil for a few mins. Tip in the tomatoes and herbs. Fill one of the empty cans with water, add this to the beef, then bring to the boil. Simmer for 20 mins.
• Tip half the spinach into a colander and pour over boiling water to wilt, then repeat with the second half. Squeeze out as much moisture from the spinach as you can, then leave to drain in the colander. When the beef is almost ready, cook the gnocchi, then drain. Heat the grill to high.
• Stir the gnocchi and spinach into the beef, season, then tip into a large ovenproof dish. Tear the mozzarella into chunks, scatter over, then grill until golden and bubbling.