Gluten Free Gnocchi with Bolognese | Connecticut Public

Ingredients

• 2 lbs potatoes (Kennebec or Idaho)
• 1 1/2 cups Cup4Cup gluten-free flour
• 1 egg, beaten lightly
• 1 tspn salt
• 2 lbs ground meat (lamb, beef, pork)
• 1 medium white onion, minced small as possible
• 1 carrot, minced small as possible
• 2 stalks celery, minced small as possible
• 1/4 head fennel, minced small as possible
• 1 head garlic, peeled and minced
• 1 tspn red pepper flakes
• 1 tspn fennel seeds, toasted and ground
• 1/8 tspn fresh grated nutmeg
• 1/2 cup tomato paste
• 2 cups white wine
• 1 quart tomatoes (if whole, crush by hand)
• 2 cups brown stock ((preferably similar to the meats you are working with) )
• 1 cup milk
• 1/4 bunch of thyme
• 1/4 bunch rosemary
• 1/4 bunch basil
• 2 fresh bay leaf
• Parmesan rind