From Chef Anthony Susi, Sage, Boston. Yield: 6 servings.
4 large Idaho Potatoes, peeled and quartered
8 cups all-purpose flour (additional flour for dusting)
3 large eggs
2 Tbsp. kosher salt
1 pint heavy cream
2 Tbsp. unsalted butter
¼ cup horseradish, freshly grated
to tase, kosher salt
as desired, grated Parmesan
½ lb. ground beef
½ lb. ground pork shoulder
½ lb. ground veal
1 large carrot, diced
1 onion, diced
2 celery stalks, diced
3 cloves garlic, minced
1 small can plum tomatoes
2 cups veal or beef stock
⅓ cup fresh parsley, coarsely chopped
⅓ cup fresh basil, julienned
to taste, kosher salt and pepper
¼ cup vegetable oil
1 cup red wine
For gnocchi: Simmer potatoes in salted water until they're fork tender. Strain; pass potatoes through food mill, then lay them out on a tray and cool at room temperature. When potatoes are cool enough to handle, but still slightly warm, place them in a large bowl and sprinkle flour over them. Gently mix potato and flour together; add eggs and salt and begin to fold together.
When dough beings to form a mass, transer onto floured work surface and gently knead until it's a semismooth mass. Dough does not have to be totally smooth; overworking can result in gnocchi being too heavy.
Cut off small section of dough and begin to roll it back and forth, dusting with flour as needed so it does not stick. Shape into ropes approximately 12 inches in lengh and thumb-sized diameter. Cut dough into 1" pieces and lay them onto flour-dusted tray. Cook immediately in boiling water, then refrigerate for up to one hour or freeze indefinitely (once frozen, they can be divided into freezer bags).
For horseradish cream: Place heavy cream and butter in saucepan on high heat and reduce by 1/3. Add horseradish; simmer gently and season with salt. Toss cream sauce in large bowl with gnocchi and add grated Parmesan if desired.
For classic Bolognese: In heavy skillet or saucepan, heat vegetable oil and lightly sprinkle with salt. In larger bowl, mix all the meat products together and season generously with salt and pepper. When oil begins to smoke, sear meat in pan on high heat. In pan, break meat apart using wooden spoon. Sear meat until it is crusty on the outside but still rare in the middle.
Remove meat from pan with slotted spoon. Transfer to plate lined with paper towels, leaving oil in pan. When oil is hot again, add carrot, celery, onion and garlic to pan and saute on high heat until caramelized. Strain off any excess oil; add tomatoes and red wine and reduce until almost a thick paste. Return meat to pan; add veal or beef stock and simmer on medium heat until consistency is thick. Add basil and parsely; taste for seasoning. Toss with gnocchi and horseradish cream. Serve hot.
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