Parisian Gnocchi with Sardinian Bolognese - Restaurant Association of Nova Scotia

Name: Parisian Gnocchi with Sardinian Bolognese - Restaurant Association of Nova Scotia
Ingredients: 1 cup (250 mL) water; 1/2 cup (125 mL) butter; Pinch salt; 1 cup (250 mL) all-purpose flour; 4 eggs; 1 tablespoon (15 mL) fine herbs (parsley, ?tarragon, chervil and chives); 2 tablespoons (30 mL) grated parmesan cheese; 1 pound (500 g) Italian sausage; 1 onion, finely diced; 1 carrot, finely diced; 3 celery ribs, finely diced; 1 tablespoon (15 mL) chopped garlic; 1 cup (250 mL) red wine (Italian preferred); 2 tablespoons (30 mL) chopped fresh mint (or 2 teaspoons/10 mL dried); 2 tablespoons (30 mL) chopped fresh basil (or 2 teaspoons/10 mL dried); 6-8 threads of saffron; 1 (14-ounce/398 mL) can diced tomato (or your preferred tomato sauce); Salt; pepper; 1 tablespoon (15 mL) olive oil; 1 tablespoon (15 mL) butter; Garnishes: Fresh herbs, shaved parmesan

rans.ca

Serves: 8 Ingredients: Parisian Gnocchi 1 cup (250 mL) water 1/2 cup (125 mL) butter Pinch salt 1 cup (250 mL) all-purpose flour 4 eggs 1 tablespoon (15 mL) fin

View full recipe on rans.ca

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at rans.ca.

Share this recipe:

Cooking tools: