Gnocchi di polenta al sugo di carne recipe
Enjoy an authentic Italian recipe from our chef Antonella. Pursue your passion for Italian food on an Italian cooking holiday that promises not only a culinary experience but also a cultural one.
Gnocchi di polenta al sugo di carne
Polenta gnocchi meat sauce
For the meat sauce:
• 1 onion, chopped finely
• 1 carrot, chopped finely
• 1 celery stalk, chopped finely
• 5 stalks of parsley, chopped finely
• 100ml extra virgin olive oil
• 400g minced beef
• 1 pork sausage, skinned and chopped
• 1 glass dry red wine
• Optional: 25g dried porcini mushrooms, soaked and chopped
• 400g tomatoes, peeled and chopped
• 2 ladles meat stock
• 1 tsp. salt
Sauté the vegetables in the oil until lightly golden. Add the mince and the sausage. Cook and stir until browned. Add the wine and stir until it evaporates. Add the tomatoes, stock and salt. Let it simmer for a couple of hours. If it dries out, add a little stock or water. At the end of the cooking process check if there is enough salt and adjust to taste.
For the gnocchi:
• 700g polenta (corn meal)
• 2 L water or stock
• A pinch salt
• A pinch black ground pepper
Boil the water or the stock with salt and pepper and slowly pour the polenta into the liquid, whisking continuously. Keep stirring and cook for about 20 minutes. Pour the polenta onto a tray and spread it until you obtain a thickness of about 2 cm. Let it cool. When the polenta is set, cut it into discs and toss them through the hot meat sauce. Serve.