Gluten-Free Gnocchi Bolognese

Using The Really Great Food Company All-Purpose Flour Mix

Gnocchi:

YOU WILL NEED:

• 2 cups RGF All-Purpose Flour
• 4 medium boiled potatoes peeled (reserved water)
• 1 teaspoon salt
• 1 teaspoon parsley
• 2 egg yolks

DIRECTIONS:

1. Place flour in a bowl
2. Mash potatoes with a ricer or masher while hot,
3. Add to flour, yolk, salt and parsley and mix adding a bit of potato water as needed to make dough
4. Roll out into a rope onto a floured surface
5. Cut into 1” pieces, press and roll against fork to make stripes

Place in refrigerator or freezer on a floured plastic covered baking sheet while bolognese is being prepared

Bolognese:

YOU WILL NEED:

• 1 ½  pounds Martin’s Specialty Sausage Veal – casing removed
• 2 carrots diced
• ½ onion diced
• 3 garlic cloves diced
• 1 can of crushed tomato (32oz)

DIRECTIONS:

1. Saute sausage in a pan with a drizzle of olive oil.
2. Add carrots, onion and garlic to soften while breaking up sausage.
3. When meat is fully cooked, add tomato can and allow to simmer 5-8 minutes

Assemble:

1. When Bolognese is cooked, toss in Gnocchi and allow to cook for 5 minutes.
2. Plate, top with grated cheese and serve. (Add reserved water if sauce is too thick.)

Recipe Compliments of @abcglutenfree

livestream.com/abcglutenfree/events/6705509/videos/143267986