Courtesy of the Barnsley Resort, enhance a traditional bolognese by adding fall-inspired ingredients like sweet potato gnocchi. Many will favor this one pot dish because of its fairly simple to make. From start to finish, cook all ingredients in the heavy-based Dutch oven. Also its simply delicious.
A typical bolognese starts with a mirepoix, a medley of onions, celery, and carrots, and ends with a lot of patience while it slowly cooks. To make it, you would need some time to layer the ingredients to build savoring flavors. Then the magic happens, in the low and simmering heat for three hours, where the meat will cook until tender. For the final touch, throw in the sweet potato gnocchi for approximately three minutes, and wah-la!
“I love this one pot dish recipe for fall because it is a season when we naturally seek comfort foods. At Barnsley Resort, our sporting lifestyle brings to mind game-inspired dishes such as venison, although you can certainly incorporate any preferred ground meat. Choosing the sweet potato gnocchi adds a beautiful fall color while also adding another layer to this simple yet comforting dish” says Javier Cuesta, Executive Chef of Barnsley Resort.
Sweet Potato Gnocchi with Barnsley Venison BologneseJavier Cuesta, Executive Chef
- 1 deep, heavy-based Dutch oven or similar pot
- 3/4 cup olive oil
- 2 stalks celery finely diced
- 1 medium onion finely diced
- 2 oz pancetta finely diced
- 1.5 lb ground venison beef (you may substitute with ground pork, beef, lamb or any combination of your preferred meat)
- 1 cup dry white wine
- 1 cup puréed tomatoes
- Kosher salt to taste
- freshly ground black pepper to taste
- 2 lb fresh sweet potato gnocchi
- fresh grated aged Manchego cheese for serving
- Heat the olive oil in a deep, heavy-based Dutch oven or similar pot over medium heat.
- Add the carrot, celery, onion and pancetta to the pot and sauté the vegetables for about 15 minutes until they are lightly browned.
- Season the venison (or substitute) with salt and pepper, then add it to the pot and cook for about 8 minutes until browned.
- Add the wine and cook for about 12 minutes until the wine evaporates almost completely and the pan looks dry.
- Add the tomatoes and cook for about 10 minutes until the mixture darkens considerably and begins to look dry.
- Add the chicken stock and cook, uncovered, on very low heat for about 3 hours until the meat is remarkably tender and full of flavor.
- Add the gnocchi and cook for about 2 to 3 minutes with the Bolognese.
- Serve on a platter or dish into individual bowls or plates (depending on preference) and top with grated Manchego cheese.
Barnsley Resort is the ultimate retreat to unplug and enjoy all the pleasures and pursuits offered here. With more than 3,000 acres in North Georgia, appealing to the traveler who craves a connection to an outdoor lifestyle. Throw in cozy accommodations, a range of delicious dining choices, a spa, shops and more, and you’ll understand the appeal of Barnsley’s authentic, active, genuine lifestyle.
I enjoy listening to the stories of the people who devote their time to fill our stomachs with scrumptious food. And of course, experiencing and sharing my thoughts on the cuisines that span across the world.