- 1 T butter
- 1 T olive oil
- 1 sage sprig
- 1 rosemary sprig
- 1 fresh bay leaf (if using dried, use 2 leaves)
- 1 red onion, chopped
- 250 g pork mince
- 250 g beef mince
- 3 leeks, finely chopped
- 100 g black olives, pitted and chopped
- 250 ml dry white wine
- 500 ml tomato passata
- 1 T tomato paste
- 250 ml beef stock
- 1 T sugar
- Sea salt and freshly ground black pepper, to taste
- 160 g Parmesan, grated
- For the gnocchi:
- 6 potatoes
- 3 free-range egg yolks
- 1 t sea salt
- 180 g cake flour
Heat the butter and olive oil in a large pan over a medium heat. Add the sage and fry for 20 seconds. Remove from the pan and do the same to the rosemary and the bay leaves.
Add the onion to the herb-infused oil and sauté until soft. Add the pork and beef mince and brown, then return the herbs to the pan.
Add the leeks, black olives and white wine and simmer. Once the wine has reduced by half, add the tomato passata, tomato paste, beef stock and sugar. Combine all the ingredients and season to taste. Reduce the heat to low and simmer for 1½ hours, stirring occasionally.
To make the gnocchi, preheat the oven to 180°C. Roast the potatoes whole for 45 minutes, or until cooked through. Remove from the oven and cool.
When cool enough to handle, peel and push the flesh through a potato ricer or grate using the fine side of a grater. 5
Place the potato into a bowl and add the egg yolks and salt. Sift in half the flour and knead to incorporate.
Slow sift in the remaining flour, a little at a time. Once all the flour has been added, the dough should be soft and spring back when pressed with your index finger. If the dough still feels wet, add 1 T flour at a time until it is no longer sticky.
Bring a saucepan of salted water to the boil. Divide the dough into 4 pieces, then roll into thin sausages and cut into 1.5 cm pieces.
Blanch the gnocchi in the salted, boiling water for 3 to 4 minutes, or until they rise to the surface. Remove using a slotted spoon and drizzle with olive oil to prevent them from sticking together.
To serve, spoon the Bolognese sauce over the gnocchi and top with grated Parmesan.
Cook’s note: When making gnocchi, use the least amount of flour as possible. The more flour you add, the heavier the gnocchi will be.