Courtesy of the Barnsley Resort, enhance a traditional bolognese by adding fall-inspired ingredients. 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. 
Gnocchi Bolognese
- Total Time: 215 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Fall flavors shine in this hearty one-pot
pasta dish, perfect for a cozy night in.
Ingredients
- 3/4 cup olive oil
- 2 stalks celery
- 1 medium onion
- 2 oz (57 g) pancetta
- 1 medium carrots
- 1 cup (237 ml) chicken stock
- 1 lbs (700 g) ground venison beef
- 1 cup (237 ml) dry white wine
- 1 cup (237 ml) puréed tomatoes
- Kosher salt
- freshly ground black pepper
- 2 lbs (907 g) fresh sweet potato gnocchi
- fresh grated aged Manchego cheese
Instructions
- 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 and top with grated Manchego cheese.
Notes
- For a richer flavor, use bone-in venison shoulder instead of ground venison.
- To prevent the gnocchi from becoming gummy, ensure the Bolognese sauce is not too watery before adding them.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 200 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 600
- Sugar: 10
- Sodium: 600
- Fat: 35
- Saturated Fat: 10
- Unsaturated Fat: 20
- Carbohydrates: 60
- Fiber: 5
- Protein: 30
- Cholesterol: 80
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.
Frequently Asked Questions
Can I use beef instead of venison in the bolognese?
Yes. Ground beef with an 80/20 fat ratio is the most common substitute and produces a rich, well-textured sauce. The flavor will be milder than venison.
What is the difference between fresh sweet potato gnocchi and regular potato gnocchi?
Sweet potato gnocchi has a slightly denser, earthier flavor with a hint of sweetness that pairs well with the savory bolognese. Regular potato gnocchi is lighter and more neutral.
How long should bolognese sauce cook?
Low and slow is essential. Simmer for at least 1.5-2 hours until the wine and stock have reduced and the meat is tender. The sauce should be thick, not soupy.
What does the white wine do in a bolognese?
White wine adds acidity and brightness that cuts through the fat in the meat and develops flavor as it reduces into the sauce over the long cook time.
Can I use store-bought gnocchi for this recipe?
Yes. Vacuum-sealed or refrigerated gnocchi both work. Cook them in boiling salted water until they float, then drain and toss directly with the sauce.
The directions have 2 ingredients (carrots and chicken stock) that are not mentioned in the ingredients list. It makes it difficult to prepare when you have to jump between the directions and ingredients while shopping.
Our apologies for that! Those ingredients had fallen out of the original recipe – thank you for catching that! They are back in.