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    Home » Popular » Italian Recipes

    October 8, 2010 Beef

    Gnocchi con Patate e Zucca con Ragu' alla Bolognese (Potato and Butternut Squash Gnocchi with Bolognese Sauce)

    Jump to Recipe - Print Recipe

    Homemade potato and butternut squash gnocchi with a delicious ragu’ alla Bolognese. Make the sauce in the morning and let it simmer. This is Italian comfort food in every bite. The gnocchi are freezer friendly!

    If you have a kid in pre-school, you may get the occasional stamps on their work:
    The "I made this all by myself" stamp. Or, the "I made this with assistance" stamp.

    This is one of those dishes that "I made with assistance." Whole family assistance. If you are doing it by yourself, good luck. There are quite a few steps. If your family rolls their eyes when you call them over to make gnocchi, try a neighbor. They get to eat amazing homemade gnocchi afterwards.

    Just don't share afterwards with your ungrateful family. They could've helped you out. Sheesh.

    My chef-hubs was home the other night a few weeks ago, and he shouted out: "Facciamo i gnocchi sta sera?" Translation, "Let's make gnocchi tonight?" I said, of course! I was a little shocked, because he never wants to do fun cooking stuff like that with us at home.

    He does it all day at work. He asked me how many potatoes I had. Not that many! But I did have some gorgeous butternut squash that was just perfect for this fall recipe. Italian comfort food. (Did I mention I love all Italian recipes!).

    I know you are all so excited to see my gnocchi! And as an added bonus, I am giving you also my Ragu' alla Bolognese sauce recipe! I am feeling kinda generous.

    Make the sauce first, as it needs to simmer. Or you could make the gnocchi, freeze them for the next day. Then, do your sauce, and eat it all tomorrow. I'm not picky. Whatever you prefer.

    Tips to make the best homemade gnocchi:

    • cool the potatoes/squash before adding to flour/eggs
    • mash the potatoes/squash while they are hot
    • don't forget to add flour to your working surface so it won't stick while you are working it.
    • don't over mix or it will become mushy
    • cook in boiling/salted water
    • don't stir while cooking or they will stick
    • they will float to top when they are ready

    Phew! Sorry, it's sounding so complicated. But. so worth the effort. I know, super exciting.

    What ingredients are in the homemade meat sauce?

    • extra-virgin olive oil
    • onion
    • celery
    • carrots
    • garlic
    • pancetta
    • lean ground beef (you could do a mixture of pork/beef or however you prefer)
    • white wine
    • tomato paste
    • crushed tomatoes (I use San Marzano)
    • fresh basil leaves
    • fresh flat-leaf parsley
    • sea salt
    • freshly ground black pepper

    How to make a homemade meat sauce?

    In medium size sauce pan or a Dutch oven heat the oil on medium heat. Add the onion and cook for 2 minutes. Add the celery, carrot, and garlic and cook for 5 minutes more. If you are adding the pancetta, now is the time to add it and cook for 5 minutes, then add the beef and saute, stirring frequently.

    Break up any large lumps and cook until meat is no longer pink, about 10 minutes. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens. Add the wine and the remaining ingredients and simmer. I simmer my ragu for about 2 hours.

    Here are the vegetables and beef cooking up nicely.
    overhead image of a stirring a meat sauce in a saucepan

    The sauce thickens up as it simmers. Add a little water if it's getting too thick.

    After you have cooked up your gnocchi, add the sauce and sprinkle on some Parmigiano-Reggiano cheese. You could also use Grana Padano.

    What ingredients are in homemade gnocchi?

    • potatoes
    • butternut squash
    • all-purpose flour
    • eggs
    • sea salt
    • freshly ground pepper

    How to make the gnocchi dough?

    Wash the potatoes and boil them until they are very soft (boil with peels on). Cut the butternut squash into chunks, take out the seeds, you can leave the skin on, and boil them. They will finish faster so you could boil them in a separate pan like we did. When they are soft, it's time to mash the potato and butternut squash.

    You should use a ricer, if you have one. Or just mash it up with a potato masher.

    Once they are mashed, mix the potatoes with the squash, egg, and salt in a large bowl. In small portions, add the flour. Knead it until the texture is smooth. Keep adding flour in little bits if the dough is sticky. Knead the dough on counter or working board dusted with flour.

    Place a large pan with salted water on high heat.

    This is how the dough should look:

    overhead image of a gnocchi dough on a wooden board

    Now you have to separate the dough into the portions. We did about 6 portions. (I say "about" because one roll may have been used like play-doh). Roll out each individual portion. Have a cookie sheet ready with parchment paper on it and a little flour. That is where you will put them when ready and flour will stop from sticking. Gnocchi are very sticky. You have to move swiftly and adeptly. (I'm not joking!)
    overhead image of cutting gnocchi

    With each rolled out portion, you cut your little gnocchi. You make about a 1/2 inch thick rope, and cut each gnoccho out of the rope.
    overhead image of gnocchi cut on a wooden board

    When the cut-out pieces are ready, time to roll them off back of your fork. You take each piece, dip one side in flour, the other side, roll off fork.

    overhead image of gnocchi rolling on a fork

    You know what the indentation is for from the fork? It is to hold the sauce. Ingenious! Now remember, you are moving swiftly and adeptly. Each time you make your indented creation, put it on the cookie sheet with parchment paper. Don't toss them on top of each other. They will stick together. Make sure you have a little bit of flour on the parchment.

    Your pot of boiling water should be ready by now. Time to add the gnocchi. Carefully add them to the water. They will cook in about 5-6 minutes tops. They will float to surface of water when they are ready. You may get a premature floater.

    Now you should have made the sauce ahead and you should have it heating up in a pan on medium-low.

    Take out the gnocchi with a slotted spoon and add immediately to your bowl. Add the sauce on top of the gnocchi. Add your grated cheese. Add extra salt and pepper if you want.

    In medium size sauce pan or a Dutch oven heat the oil on medium heat. Add the onion and cook for 2 minutes. Add the celery, carrot, and garlic and cook for 5 minutes more. If you are adding the pancetta, now is the time to add it and cook for 5 minutes, then add the beef and saute, stirring frequently.

    Break up any large lumps and cook until meat is no longer pink, about 10 minutes. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens. Add the wine and the remaining ingredients and simmer. I simmer my ragu for about 2 hours.

    After you have cooked up your gnocchi, combine it in a large bowl with the sauce and grate on some Parmigiano-Reggiano cheese. You could also use Grana Padano.

    How to Freeze Gnocchi

    Place the formed gnocchi on a baking sheet that is parchment lined and lightly dusted with flour. Keep the gnocchi separated in a single layer to prevent sticking.

    Place the tray in the freezer for 2 hours, or until firm. As soon as they’re firm, transfer the gnocchi to a large zipped lock freezer bag. Freeze for up to 3 months.

    Some other Italian recipes to try:

    • Easy Lemon Ricotta Pasta
    • Vegan Creamy Tomato Pasta
    • Slow Cooked Beef Short Ribs Pasta Sauce
    • Pumpkin and Turkey Pasta

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. See my privacy policy for details.

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    Gnocchi con Patate e Zucca con Ragu’ alla Bolognese-Homemade potato and butternut squash gnocchi

    Gnocchi con Patate e Zucca con Ragu’ alla Bolognese-Homemade potato and butternut squash gnocchi with a delicious ragu’ alla Bolognese. Make the sauce in the morning and let it simmer. This is Italian comfort food in every bite. The gnocchi are freezer friendly!
    Prep Time30 minutes mins
    Cook Time2 hours hrs
    Course: Dinner, Lunch
    Cuisine: Italian
    Keyword: gnocchi, meat sauce
    Servings: 6
    Author: Lora

    Ingredients

    • RAGU’ ALLA BOLOGNESE -MEAT SAUCE
    • 1 Tablespoon extra-virgin olive oil
    • ¼ cup of onion chopped you can use sweet onion or yellow onion
    • 2 stalks celery diced
    • 2 carrot diced
    • 4 cloves garlic minced
    • ¼ pound pancetta chopped (optional)
    • 1½ pounds lean ground beef you could do a mixture of pork/beef or however you prefer
    • 1 cup dry white wine
    • 1 6- ounce can tomato paste
    • 1 28- ounce can of crushed tomatoes I use San Marzano
    • 6 fresh basil leaves
    • ½ cup fresh flat-leaf parsley chopped (optional)
    • 2 ½ teaspoons sea salt
    • ¼ teaspoon freshly ground black pepper
    • Gnocchi Ingredients:
    • 1½ lbs potatoes 700 grams
    • ⅔ cup butternut squash 300 grams (this is weight w/out the skin)
    • 2 cups flour 250 grams, plus more to dust
    • 2 whole large eggs
    • 1 egg yolk the addition of this yolk will help make dough firmer
    • 1 tsp sea salt plus more to boil gnocchi
    • ¼ tsp black pepper
    • Parmigiano-Reggiano grated (to serve)

    Instructions

    • RAGU’ ALLA BOLOGNESE-MEAT SAUCE
    • In a medium size saucepan or a Dutch oven, heat the oil on medium heat. Add the onion and cook for 2 minutes. Add the celery, carrot, and garlic and cook for 5 minutes more. If you are adding the pancetta, now is the time to add it and cook for 5 minutes, then add the beef and saute, stirring frequently.
    • Break up any large lumps and cook until the meat is no longer pink, about 10 minutes. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens. Add the wine and the remaining ingredients and simmer.
    • I simmer my ragu (Bolognese sauce/meat sauce) for about 2 hours. You could make this a day ahead.
    • GNOCCHI
    • Wash the potatoes and boil them until they are very soft (boil with peels on). Cut the butternut squash into chunks, take out the seeds, you can leave the skin on, and boil them (the squash cooks up faster, so we cooked them in a separate pot).
    • As soon as they are soft to touch with a fork, it's time to mash the potato and butternut squash. You should use a ricer, if you have one. Or just mash it up with a potato masher. Let them cool a little before you begin to mash them.
    • Once they are mashed, mix the mashed potatoes and squash with the egg, and salt in a large bowl.
    • In small portions, add the flour. On a clean work space that is floured, begin to knead it until the texture is smooth. Keep adding flour in little bits if the dough is sticky.
    • Place a large saucepan with salted water on high heat.
    • Separate the dough into the portions (we did about 6 portions). Roll out each individual portion. Have a cookie sheet ready with parchment paper on it and a little flour. That is where you will put them when ready and flour will stop from sticking. Gnocchi are very sticky. You have to move swiftly and adeptly.
    • With each rolled out portion, start to cut out the gnocchi. You make about a 1/2 inch thick rope, and cut each gnoccho out of the rope.
    • When the cut-out pieces are ready, time to roll them off the back of your fork. You take each piece, dip one side in flour, the other side, roll off the fork.
    • Place each gnocco on the parchment paper lined cookie sheet that is sprinkled with a little flour. Be sure to space them out and not place them on top of each other.
    • Carefully add the gnocchi to the saucepan with boiling water. They should be ready in 5-6 minutes. Once they float to the surface of water, they are ready. You may get a premature floater.
    • Take out the gnocchi with a slotted spoon and add immediately to a large serving bowl. Add the sauce on top of the gnocchi. Stir together to combine. Grate on some Parmigiano-Reggiano or Grana Padano.

    Nutrition Disclaimer

    Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

    Tried this recipe?Mention @savoringitaly or tag #savoringitaly!
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    Reader Interactions

    Comments

    1. The Duo Dishes says

      October 08, 2010 at 2:09 am

      People are constantly saying that gnocchi are not as hard to make as we all think they are. Maybe we should try it...

      Reply
    2. Sara says

      October 08, 2010 at 2:15 am

      Love Gnocchi! Great Recipe Lora! 🙂

      Reply
    3. Savoring Italy says

      October 08, 2010 at 2:34 am

      Duo Dishes: Yes, definitely try it!You just have to remember to move quickly and keep adding a little flour so they don't stick while you are making them. So worth the work (and mess!Lol);)

      Thank you Sara for the compliment!:0)

      Reply
    4. Suzanne (You Made That?) says

      October 08, 2010 at 4:27 am

      impressive looking dish!

      Reply
    5. Elisabeth says

      October 08, 2010 at 4:29 am

      Beautiful Gnocchi, and photo of it. Nice pairing, with the Bolognese Sauce!

      Reply
    6. Ana - El dia mas dulce says

      October 08, 2010 at 6:51 am

      I've never tried the gnocchi.
      But I see that are easy to make. The delicious sauce. Lol thanks for the translator. Thousand kisses

      Reply
    7. The Mistress of Spices says

      October 08, 2010 at 7:52 am

      Mmmmmm, this looks so good! I love gnocchi, I love butternut squash, I love bolognese (I do a vegetarian version with soy crumbles)...what could be better!??? Thanks!

      Reply
    8. Chef Chuck says

      October 08, 2010 at 12:34 pm

      Gnocchi I like, these flavors are great for season. ~The dish looks delish~
      Thank you for sharing!

      Reply
    9. Evan B says

      October 08, 2010 at 1:23 pm

      You know what? I'm going to try this.. my boyfriend is adventerous in the kitchen and we have a ton of potatoes in the cupboard.. thank you for the inspiration 🙂 I'll let you know the outcome!

      Reply
    10. Fun and Fearless in Beantown says

      October 08, 2010 at 1:24 pm

      I have never made gnocchi before but yours looks delicious!

      Reply
    11. Gina says

      October 08, 2010 at 6:39 pm

      I'm going to try this, I've never had them with the butternut squash, I bet that added a nice flavor! Thanks for sharing your sauce recipe too. This looks like a great weekend project, I have to recruit some helpers!
      -Gina-

      Reply
    12. Monet says

      October 08, 2010 at 7:19 pm

      So this sounds like such a fun way to spend a Saturday afternoon/evening. Gnocchi requires a lot of work, but the reward is great, and the process looks fun! I love the fall flavors with the butternut squash too! Thanks for sharing!

      Reply
    13. Rosa's Yummy Yums says

      October 09, 2010 at 12:26 am

      A scrummy dish! Those gnocchi must taste wonderful.

      Cheers,

      Rosa

      Reply
    14. A SPICY PERSPECTIVE says

      October 09, 2010 at 1:26 pm

      We just made butternut squash gnocchi with cream sauce! It is a great family project--even my littlest guy could get in on it!
      The ragu sounds divine!

      Reply
    15. Marta´s Kitchen says

      October 10, 2010 at 2:56 am

      mmm, i love eating gnocchi!I´ll be trying this out very soon! Gnocchi made with pumpkin sounds good now that Halloween is approching!

      I really enjoy reading your recipes and ideas! 😉

      Reply
    16. Jamie says

      October 10, 2010 at 11:53 am

      Yay to a fun husband! And yay to homemade squash gnocchi. No, I have yet to find the courage to do this and I really want to! Would you come over and help? Your gnocchi are perfect and look delicious!

      Reply
    17. Savoring Italy says

      October 10, 2010 at 12:10 pm

      I would love to come and help Jamie! One day we will make gnocchi and other yummies together.:)

      Reply
    18. ♥The Sweet Life♥ says

      October 10, 2010 at 1:01 pm

      Hi! I love your blog! I am your newest follower!

      Reply
    19. Marnely Rodriguez says

      June 10, 2011 at 12:20 am

      Gnocchi. Need some of this in my life! Looks marvelous!

      Reply
    20. Amy says

      September 28, 2012 at 10:37 pm

      Hi there, I love your blog Cake Duchess! I am a newcomer and have spotted a few recipes I want to try ASAP. I have recently made Mascarpone gnocchi, once fried in butter and oil with a basil pesto, and once boiled with a tomato sauce. It was so easy and we loved it. I am going to make these potato and butternut squash ones next time. You say you can freeze them. Do you then cook from frozen, or defrost first? Thank you!

      Reply

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    Welcome to our Italian kitchen! We are Lora and Gabriella, the mother-daughter team behind Savoring Italy. With more than 30+ years of experience in the kitchen, Lora has had a great advantage – receiving guidance from both her husband who is an executive chef/restaurant owner and her mother who is a renowned private chef. 

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