GNOCCHI WITH LIGHT BOLOGNESE SAUCE

Gnocchi With Light Bolognese Sauce image

Provided by Molly O'Neill

Categories dinner, weekday, pastas, main course

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

1 tablespoon olive oil
1 1/4 pounds lean ground meat
1 1/4-inch-thick slice pancetta, finely chopped
1 carrot, minced
1 small onion, peeled and minced
1/2 celery stalk, minced
2 cloves garlic, peeled and minced
1/2 cup white wine
1 cup beef, veal or chicken stock
1/2 teaspoon fresh chopped thyme
1 tablespoon tomato paste
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1 tablespoon flour
1 cup whole milk
1 1/2 pounds homemade or store-bought gnocchi
Grated Parmesan for serving

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.

Nutrition Facts : @context http, Calories 521, UnsaturatedFat 13 grams, Carbohydrate 43 grams, Fat 26 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 9 grams, Sodium 577 milligrams, Sugar 5 grams, TransFat 1 gram