May 2003 BOSTON II
Potato Gnocchi in Horseradish Cream and Bolognese
Chef Anthony Susi of Sage - Boston, MA
Adapted by StarChefs
Yield: 6 servings
When the dough begins to form a mass, transfer it onto a floured work surface and gently kneed the dough until you have a semi smooth mass. The dough does not have to be totally smooth and overworking the dough can result in the gnocchi being too heavy.
Cut off a small section of dough and begin to roll it back and forth dusting it with flour as needed so it does not stick. Shape it into approximately 12 inches in length and a diameter about the size of your thumb. Cut the dough into one inch pieces and lay them onto a flour-dusted tray. You can cook them immediately in boiling water, refrigerate for up to one hour or freeze them indefinitely, (once frozen, they can be divided into freezer bags).
For the horseradish cream:
For the Bolognese:
Remove the meat from the pan with a slotted spoon and transfer onto a plate lined wth paper towels leaving the oil in the pan. When the oil is hot again, add the carrot, celery, onion and garlic to the pan and sauté on high heat until they are caramelized. Strain off any excess oil, then add the tomatoes and red wine and reduce until almost a thick paste. Return the meat to the pan, add the veal or beef stock and simmer on medium heat until you have a thick consistency, add the basil and parsley and taste for seasoning.
Toss with the gnocchi and horseradish cream. Serve hot.