My heart sings when it comes to Italian food… oh my! I absolutely adore it. It’s one of the main reasons I grow a garden… fresh basil galore! AND I’m dreadfully missing that garden right now, it’s out there all covered in snow 🙁 Remember my little DIY herb garden on the kitchen table? They’re doing their best to hold me over until spring.
My last term of Culinary School absolutely flew by- so quickly I’ve hardly had even had a chance to share much of it with y’all.
One of my favorite recipes from Chef Troy’s class was this Homemade Rosemary Gnocchi with Bolagnaise Sauce!
Looking through my photo’s from Chef Troy’s class has reminded me of so many fun times.
I’ve just gotta share a few of the highlights… My first block of Fall 2014 was spent in Restaurant Forte and I loved this class so much. We studied many cuisines from all over the world. Each week we would prepare a large variety of menu courses and serve them during the restaurant nights.
The photo above was from Asian week and my daughter came in to eat dinner, it was so fun to have her 🙂
I loved these Asian Long Beans… aren’t they coolest things ever!! (or one of the many)
ME… making massive amounts of Gnocchi (which I love so it was fun!)
The photo below… Little Miss “shorty” Emily, Christina, and yours truly 🙂
Last but not least- my cute friend Margaret cleaning squid…
I’m just realizing how much I really loved this class- looking back over all the photo’s has reminded me of all the great times we had together.
Below is my darling friend Mandy AND yes, we went dumpster diving for those flowers 🙂
The education and experience I’ve gained through the UVU Culinary Arts program has been wonderful… I’ll make to work in a few more highlights soon.
I know you’ll totally love Homemade Rosemary Gnocchi with Bolagnaise Sauce as much as I do… it’s amazing and it really is simple enough to make at home.
*if don’t feel like you have time to make the sauce just grab a jar of your favorite Vodka Sauce and then follow my gnocchi recipe- it’ll save time and it’s almost as good 🙂
- Rosemary Gnocchi:
- 4 medium russet potatoes, unpeeled
- 3 eggs, slightly beaten
- 2-3 Tbsp rosemary, chopped
- 1¾ C flour reserve ¼ C for dusting
- sea salt and pepper, to taste
- Bolagnaise Sauce:
- 2 Tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 3 (14.5oz) whole peeled italian tomatoes
- 2 (6oz) tomato sauce or puree
- 2 Tbsp sugar
- 2 Tbsp dried basil
- 2 Tbsp dried oregano
- 1.5 Tbsp red wine vinegar, to taste
- 1 tsp sea salt
- ½ tsp pepper
- 1.5 pounds top round roast
- 1 C fresh basil leaves, chiffonade
- ¼ C fresh oregano leaves, chopped
- ¼ C parsley, chopped
- ½ C heavy cream
- ¼ C parmesano reggianno, shredded
- 1 Tbsp butter
- pinch of sugar, salt, and pepper to taste
- Rosemary Gnocchi:
- Place potatoes in stock pot and cover with cold water.
- Add 2-3 Tbsp sea salt and bring to boil.
- Reduce heat to simmer and cook until soft and fork pierces through the center easily.
- Drain and set out to cool enough to handle.
- While still hot; remove skins and press through a ricer onto a piece of parchment paper.
- Allow riced potatoes to cool.
- Form a well in the center of potatoes; add eggs, rosemary, and salt and pepper to taste.
- Mix to combine.
- Sift in 1½ C flour.
- Mix until you have a sticky ball.
- Knead dough until smooth and all ingredients are well incorporated.
- Lightly dust working surface with flour, then roll dough into 1 inch diameter and 18 inch long logs.
- Cut on the diagonal 1 inch pieces.
- Bring a stock of water to boil with 1 Tbsp salt, once boiling add gnocchi in small batches.
- When they float they are done, remove them with a slotted spoon.
- Brown them in a hot fry pan with 1 Tbsp olive oil in it, toss until lightly browned and crispy.
- Top with Bolagnaise Sauce.
- (can freeze dough separated and then combine into a freezer bag for later use)
- Bolagnaise Sauce:
- In a large heavy bottom stock pot sweat onions in olive oil until translucent.
- Add garlic and cook 2-3 minutes.
- Add whole tomatoes and tomato sauce, dried herbs, stir.
- Gently simmer for approx 2 hours, stirring occasionally.
- During the last 30 minutes:
- Add vinegar, salt and pepper to marinara sauce.
- Cut beef into small dice (approx ¼x1/4inch).
- Using a HOT pan sear beef in small batches so they will brown and not just boil.
- Remove meat to marinara sauce and then drain pan between batches.
- Add cream to marinara, fresh herbs, cheese; stir to combine.
- Bring to simmer and just before serving finish with butter; stirring to incorporate.
- Serve on freshly cooked gnocchi.
- Garnish with additonal shredded parmesano reggianno.
Today, I’m starting my internship with Maria from Two Peas and their Pod and I’m so excited to have the opportunity to work with her.
Hope your Monday is a good one!
Much Love and Peace~