Easy Gnocchi
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
55 mins
-
Servings
12
-
Calories
357 kcal
-
Course
Main Course
-
Cuisine
Italian
Easy Gnocchi
Report
This easy weeknight dinner recipe features a mouthwatering, light, and fluffy Mayonnaise-based gnocchi with a rich and hearty Mushroom Meat Sauce the whole family will love!😍 If you haven’t had this mayonnaise-based Gnocchi before, get ready to swoon! This Mayonnaise Gnocchi is surprisingly simple to prepare, and it only requires a few ingredients you probably already have on hand. Enjoy!!!😉
Share:
Ingredients
- 2 cups all-purpose flour , sifted
- 500 ml whole milk
- 2 Cubes of Knorr chicken bouillon or 2 teaspoons Knorr granulated chicken flavor bouillon
- 4 tablespoons mayonnaise
for the Meat Sauce:
- 8 ounces thick-cut bacon , diced
- 1 pound lean ground beef 90/10
- 1 large onion , finely chopped
- 1 large Poblano pepper or bell pepper , finely chopped
- 1 large carrot , finely chopped
- 6 fresh tomatoes , diced
- Kosher salt and ground black pepper
- 5 cloves garlic , minced
- 16 ounces (0.6 kg) baby Bella mushrooms or white mushrooms and sliced
- One 28-ounce can crushed tomatoes
- ½ cup red wine (I used Malbec)
- ½ tablespoon sugar
- 2 teaspoon Knorr Granulated Bouillon Beef.
- 1 teaspoon red pepper flakes , to taste
- ½ teaspoon ground black pepper , to taste
- ½ cup red wine (I used Malbec)
- ½ bunch cilantro , parsley, or basil, finely chopped, for garnish
Add to Shopping List
Instructions
- In a large nonstick saucepan, combine the milk, chicken flavor bouillon, and mayonnaise; bring to a boil. Using a wooden spatula, slowly start to incorporate the flour while stirring continuously and vigorously into the milk mixture to form a rough dough until it releases from the pan.
- Turn dough out onto an electric stand mixer fitted with a paddle attachment and beat until silky and smooth (about 5 minutes on medium-low speed). Alternatively, you can transfer the dough to a flat surface and knead the dough by hand while it is warm but not hot, until it is silky and smooth about 8 to 10 minutes.
- Flatten the dough into an even square. Cut the dough into 6 pieces. Roll a piece into a ⅓-inch-thick rope. Cut the rope into ⅓-inch pieces. Press one piece of dough firmly with your thumb against a gnocchi board or the back tines of a fork, rolling the dough as you pull it along to create a shell shape. Continue with the remaining dough, dusting the pasta with flour as needed to prevent sticking.
- Bring a pot of water to a boil for blanching. Add the raw gnocchi dough to the water. Boil until they float to the top. Remove the gnocchi from the water and cool.
- For the Meat Sauce: Heat a large sauté pan over medium-high heat. Add the bacon and cook until the fat has rendered and the bacon is crisp, about 5 minutes. Remove the bacon from the pan and reserve, leaving the fat behind.
- Add the ground beef, beef bouillon, red pepper, ground black pepper, and kosher salt to taste, and break up the beef into small pieces. Continue to cook until the meat has browned; add the onions, poblano pepper, carrots, and tomatoes to the hot pan and cook until the vegetables soften about 5 minutes. Add the garlic and cook 1 minute more.
- Pour in the wine and cook until the wine has almost completely evaporated. Add the crushed tomatoes and sugar and stir. Cover, and bring to a simmer. Cook for 20 minutes, then remove the lid and add the reserved bacon and mushrooms.
- Cook an additional 10-20 minutes or until the mushrooms are fully cooked, and the sauce is thickened or desired consistency. Taste and season with additional kosher salt and pepper, if needed. Serve tossed with a bit of the mushroom meat sauce or spoon over the gnocchi, garnish with cilantro on top and serve. Enjoy!!!
Equipments used:
Notes
- How to Store & Re-Heat
- How to Store & Re-Heat
- To store: The Mayonnaise Gnocchi and Mushroom Meat Sauce, refrigerate them in separate airtight containers for up to 3-4 days. If you need to store them longer, freezing is an option. Freeze the gnocchi and sauce separately in freezer-safe containers or bags for up to 2-3 months. When ready to reheat, thaw them overnight in the refrigerator.
- To store: The Mayonnaise Gnocchi and Mushroom Meat Sauce, refrigerate them in separate airtight containers for up to 3-4 days. If you need to store them longer, freezing is an option. Freeze the gnocchi and sauce separately in freezer-safe containers or bags for up to 2-3 months. When ready to reheat, thaw them overnight in the refrigerator.
- To reheat: The stored gnocchi and meat sauce, you have a couple of options. For stovetop reheating, warm the meat sauce in a nonstick pan over medium heat, stirring occasionally until heated. In a separate pot, boil water and cook the thawed gnocchi until they float to the top, then drain. For microwave reheating, transfer the sauce to a microwave-safe bowl and heat in 30-second intervals, stirring in between, until thoroughly heated.
- To reheat: The stored gnocchi and meat sauce, you have a couple of options. For stovetop reheating, warm the meat sauce in a nonstick pan over medium heat, stirring occasionally until heated. In a separate pot, boil water and cook the thawed gnocchi until they float to the top, then drain. For microwave reheating, transfer the sauce to a microwave-safe bowl and heat in 30-second intervals, stirring in between, until thoroughly heated.
- Make-Ahead
- Make-Ahead
- You can make the gnocchi dough and store it in the refrigerator for up to 2 days before shaping and cooking. To store the dough, wrap it tightly in plastic wrap and refrigerate until ready to use. You can also make the mushroom meat sauce ahead of time and store it in the refrigerator or freezer for later use.
- You can make the gnocchi dough and store it in the refrigerator for up to 2 days before shaping and cooking. To store the dough, wrap it tightly in plastic wrap and refrigerate until ready to use. You can also make the mushroom meat sauce ahead of time and store it in the refrigerator or freezer for later use.
- To store the sauce, transfer it to an airtight container and store it in the refrigerator for up to 3-4 days or in the freezer for up to 3 months. To assemble the dish, shape and cook the gnocchi and reheat the mushroom meat sauce as needed. This is a great option to save time on the day of serving or to meal prep for the week.
- To store the sauce, transfer it to an airtight container and store it in the refrigerator for up to 3-4 days or in the freezer for up to 3 months. To assemble the dish, shape and cook the gnocchi and reheat the mushroom meat sauce as needed. This is a great option to save time on the day of serving or to meal prep for the week.
- How to Freeze
- How to Freeze
- To freeze the Mayonnaise Gnocchi and Mushroom Meat Sauce, ensure they are cooled completely before separating them into individual freezer-safe containers or bags. Remove any excess air, seal tightly, and label with the contents and date. Place them flat in the freezer. When ready to use, thaw in the refrigerator overnight and then reheat following the stovetop or microwave instructions mentioned earlier. Remember that freezing may slightly affect the gnocchi's texture, and the sauce may need additional seasoning after thawing and reheating.
- To freeze the Mayonnaise Gnocchi and Mushroom Meat Sauce, ensure they are cooled completely before separating them into individual freezer-safe containers or bags. Remove any excess air, seal tightly, and label with the contents and date. Place them flat in the freezer. When ready to use, thaw in the refrigerator overnight and then reheat following the stovetop or microwave instructions mentioned earlier. Remember that freezing may slightly affect the gnocchi's texture, and the sauce may need additional seasoning after thawing and reheating.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
Creamy Bacon Chicken with Peas Gnocchi (Easy Skillet Meal)
Italian, American, International
0.0
(0 reviews)
