Bolognese sauce mixed with a bit of heavy cream and blended to a smoother consistency, is the perfect saucy cloak for pillowy gnocchi.
Course Appetizer, Main Course
Keyword bolognese, gnocchi
Prep Time 10minutes
Cook Time 5minutes
1 1/2 cups bolognese sauce
3-4 tablespoonsheavy cream
salt and pepper to taste
2cups prepared gnocchi
Add the bolognese, tomato paste and cream to a blender and pulse until fairly smooth (It won't be completely smooth, but will definitely be less chunky than it was to start.
Transfer the creamy bolognese sauce to a saucepan and heat over medium heat, stirring occasionally. When the sauce is heated through, taste for seasonings and adjust with salt and pepper as needed.
While the sauce is heating, cook the gnocchi by bringing a pot of water to a boil and adding gnocchi. Cook according to package directions. (Note: I use homemade gnocchi that I store in the freezer.) If you're using the homemade gnocchi, when the water boils add a pinch of salt and the frozen gnocchi. When the dumplings float to the top, the gnocchi is ready.
Drain the gnocchi and add to the hot bolognese sauce. Toss to coat and serve in shallow bowls with grated parmesan cheese.