Modes

Ingredients

Bolognese Sauce

• 2 medium-sized yellow onions, finely chopped
• 4 celery ribs, finely chopped
• 2 carrots, finely chopped
• 5 garlic cloves, thinly sliced
• ¼ cup olive oil
• ¼ cup pancetta, finely chopped
• 1 pound ground veal
• 1 pound ground pork
• 6 ounces Italian tomato paste
• 1 cup whole milk
• 1 cup white wine
• 1 cup water
• 1 teaspoon fresh thyme leaves
• Kosher salt and freshly ground black pepper, to taste

Gnocchi

• 3 pounds (1.4 kg) russet potatoes, scrubbed and pierced all over with a fork
• 3 large egg yolks, lightly beaten
• ¾ cup all-purpose flour (about 3 1/2 ounces; 100 g), divided, plus more for dusting as needed
• Kosher salt

Instructions

Bolognese Sauce

Heat the olive oil in a large, heavy-bottomed pot. Add the onions, celery, carrots, and garlic. Cook until softened, about 5 to 10 minutes.

Stir in the pancetta and cook until fully rendered. Add the ground veal and pork, breaking up any lumps. Cook until no pink remains in the meat.

Stir in the tomato paste, milk, wine, water, and thyme. Cover and simmer on low heat until the sauce is thickened, about 1 hour.

Season with Kosher salt and freshly ground black pepper. Remove from heat and set aside.

Bake the Potatoes

Preheat a Wolf oven to 450°F (232°C) in Bake mode. Place the potatoes on a wire rack set over a baking sheet, on a layer of salt, or directly on the oven racks. Bake until completely tender when pierced with a fork, about 45 minutes.

Rice the Potatoes

Transfer the potatoes to a work surface. Holding them with tongs, slice in half lengthwise. Scoop the flesh into a ricer or food mill with the finest disk. Spread the riced potato onto a clean surface and let it steam off for a few minutes.

Add Eggs and Flour

Drizzle the egg yolks over the potatoes. Sift ½ cup of flour over them using a fine-mesh sieve.

Form the Dough

Use a pastry blender or bench scraper to chop the flour and egg into the potatoes. Gather the mixture into a loose ball, flatten, fold, and press. Sift the remaining ¼ cup of flour over the dough and repeat until a uniform dough forms. Avoid overworking—fold and press only.

Shape the Gnocchi

Dust the dough with flour and form into a log. Clean the work surface and dust it with more flour. Cut off a 1-inch-thick portion of dough and roll it into a ½-inch thick rope. Cut the rope into 1-inch pieces. Transfer gnocchi to a floured surface. Repeat with the remaining dough.

Cook the Gnocchi

Bring a large pot of well-salted water to a boil. Gently transfer gnocchi to the boiling water. Stir once gently to prevent sticking. When they float, wait 20 seconds, then taste to ensure they are fully cooked with no raw flour taste.

Combine and Serve

Transfer the cooked gnocchi to a warm bowl or plate. Add the Bolognese sauce, toss gently to combine, and serve immediately.