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Gluten Free Gnocchi with Bolognese

Gluten Free Gnocchi with Bolognese

This Recipe comes from Jeff Taibe of Taproot ( and is excerpted from Connecticut Chefs Recipes for Restaurant Relief e-Cookbook, edited by Stephanie Webster, photos by CTbites.  
Course Main Course, Side Dish
Cuisine Italian, Mediterranean
Servings 4 people


For the Gnocchi

  • 2 lbs potatoes (Kennebec or Idaho)
  • 1 1/2 cups Cup4Cup gluten-free flour
  • 1 egg, beaten lightly
  • 1 tspn salt

For the Bolognese

  • 2 lbs ground meat (lamb, beef, pork) 
  • 1 medium white onion, minced small as possible
  • 1 carrot, minced small as possible
  • 2 stalks celery, minced small as possible 
  • 1/4 head fennel, minced small as possible 
  • 1 head garlic, peeled and minced 
  • 1 tspn red pepper flakes 
  • 1 tspn fennel seeds, toasted and ground 
  • 1/8 tspn fresh grated nutmeg 
  • 1/2 cup tomato paste 
  • 2 cups white wine
  • 1 quart tomatoes (if whole, crush by hand) 
  • 2 cups brown stock (preferably similar to the meats you are working with) 
  • 1 cup milk
  • 1/4 bunch of thyme
  • 1/4 bunch rosemary 
  • 1/4 bunch basil 
  • 2 fresh bay leaf  
  • Parmesan rind


To make the gnocchi:

  • Preheat oven to 400 degrees. 
  • Fork the skins of the potatoes all around, put on a sheet pan, and bake until a paring knife can be easily inserted. 
  • Allow to cool slightly, peel the skins off the potatoes and discard.
  • With the back of a fork, crush potatoes until there aren’t any large chunks.
  • Lightly flour the surface of a wooden board with the gluten-free flour.
  • Place the mashed potatoes on the board and add the flour and salt.
  • Make a well in the potato mixture and add the egg.  
  • Work the dough with a fork just until it all comes together in a ball (don’t overwork). 
  • Allow to rest 15 minutes. 
  • Cut the dough into four equal pieces. 
  • Working one piece at a time, roll on the table to make ropes about ½” diameter even throughout.  
  • Do the same for the other 3 pieces. 
  • Line up the “ropes” and with a knife or bench scraper, cut the ropes into ½ pieces.
  • Sprinkle lightly with flour and reserve. 

To make the bolognese:

  • Place a wide pot on stove over medium-high heat and add enough olive oil to coat. 
  • When smoking, add ground meat, cook until brown(hint: I use a whisk to break up the clumps). 
  • When browned, add a pinch of salt, then add your vegetable one at a time. 
  • Cook for about 5-10 minutes until vegetables start to soften.
  • Add the spices, cook for 1 minute.
  • Add the tomato paste. Cook the tomato paste until it gets slightly oily and blend gently until all of the meat is covered.
  • Add wine, reduce by half, then add tomatoes,cook until it comes to a boil.
  • Add, stock, bring to a boil.
  • Add milk.
  • Tie your herbs in a bundle with butcher’s twine and place in pot.
  • Bring to a simmer over a very low flame for 3-4 hours, stirring frequently so the sauce doesn’t get stuck to the bottom of pot. 
  • Boil the gnocchi until floating at the top. 
  • When floating, put into sauce, cook for another 3-5 min so the gnocchi absorbs the sauce.
  • Season again. 
  • Plate and garnish with parmesan, parsley, olive oil, or ricotta (all optional)


Excerpted from Connecticut Chefs Recipes for Restaurant Relief e-Cookbook, edited by Stephanie Webster, photos by CTbites.
Keyword bolognese, Gluten Free, gnocchi, Pasta, potatoes

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