Gnocchi bolognese

Step 1/10

• 1 sprig parsley
• 10 cloves garlic
• ½ onion
• ½ bell pepper
• 5 button mushrooms

Finely chop all of the ingredients

Step 2/10

• 100 g potatoes (cooked)
• 50 g butter

Mash the potatoes and add the parsley, butter and 5 cloves of garlic. Then mix them together in a stockpot on a low heat. Mix for 5-7 mins. Add a pinch of salt to taste. Turn off heat, set aside.

Step 3/10

On a medium heat, cook the onion, remaining of the garlic, mushrooms, and bell peppers till translucent.

Step 4/10

• 150 g ground beef
• 2 tsp Cornstarch
• 10 g Sliced basil
• 1 tsp smoked paprika powder
• 1 tsp Black pepper

In a mixing bowl, add the beef, the cooked onion and co, half of the sliced basil, paprika powder, cornsatrch, salt and black pepper.

Step 5/10

Mix them all together and make small balls in any size you like.

Step 6/10

• 100 g Pomodoro sauce
• Olive oil

Pan fry the meatballs on a high heat for 10 mins till browned. Then put the pomodoro sauce then lower the heat and cook for further 15 mins stirring occasionally.

Step 7/10

• 1 tsp garlic powder
• 1 tsp onion powder
• 100 g flour
• Salt

Back to the potato, add flour, garlic powder, onion powder. Save some flour for dusting. Knead it and make the gnocchis whichever shape you like.

Step 8/10

In boiling water, cook the gnocchis until they start floating and then quickly panfry until golden brown.

Step 9/10

Mix the gnocchis together with the meatballs, cook for another 5 mins.