Homemade Idaho® Potato Gnocchi - Bolognese | Idaho Potato Commission

Ingredients

• <strong>Gnocchi</strong>
• 3 Idaho® russet potatoes, 80 count, peeled
• 1/2 cup milk
• 4 tablespoons unsalted butter
• 1 teaspoon salt
• 1 cup flour
• 2 eggs
• additional flour for dusting the potato dough mixture
• <strong>Bolognese</strong>
• 1/2 lb Diced pancetta
• 2 lb Ground veal
• 1 Onion, minced
• 1 Carrot, minced
• 1 rib Celery, minced
• 1 cup White wine
• 1/2 qt Heavy cream
• 2 cups Crushed tomatoes
• 1 clove Minced garlic
• Nutmeg to taste
• Salt and pepper to taste
• <strong>Broccoli Cream Sauce (optional)</strong>
• 1 tablespoon fresh garlic
• 1 tablespoon olive oil
• 1 cup fresh cream
• 1/2 cup Romano cheese
• 4 grates of nutmeg