Octopus Gnocchi Bolognese

Gnocchi are Italian pasta dumplings since Roman times! They are made of potatoes and flour and sometimes they include ricotta cheese. They can be made with other ingredients too including pumpkin or spinach and can also be stuffed.

If we tell you that the name ‘gnocchi’ comes from the Italian word nocca (knuckle) or nocchio (knot in wood), you get a very clear idea of their shape, size, and appearance.

Dried potato gnocchi are available at most supermarkets and you can sometimes find other varieties at more specialized stores. We recommend making them at home. They are quite simple to make. While they do require a decent time investment, kids have a lot of fun helping with this recipe!

Find the recipe to make our super flavorful octopus gnocchi bolognese below.

To share: Serves 4
Difficulty: Low
Time: 55 min
Serve as: Main course
Calories: 190 cal/serving

HOMEMADE POTATO GNOCCHI WITH OCTOPUS BOLOGNESE

INGREDIENTS

For four:

FOR THE GNOCCHI:

4 medium potatoes

⅔ cup all-purpose flour (+ max 1/8 cup to create desired consistency)

1 egg

Salt and nutmeg

FOR THE BOLOGNESE SAUCE:

1 package precooked El Rey del Pulpo octopus, sliced

2 tbs tomato paste

14 oz can crushed tomato

1 onion

2 cloves garlic

1 carrot

Salt, black pepper, and thyme

Olive oil

INSTRUCTIONS

HOW TO MAKE GNOCCHI FROM SCRATCH

Wash the potatoes. Boil them whole, skin on, until soft. This will take about 20 minutes. The best way to check whether they are done is by inserting a knife or toothpick.
Drain and let cool for a few minutes until cool enough to peel. To prepare the gnocchi bolognese, you’ll need 1 lb skinless boiled potatoes. Place them in a boil. Add one tablespoon of olive oil, salt, black pepper, and a dash of nutmeg (to taste).
Mash and mix well with a fork or potato masher. Do not use an immersion blender, otherwise the potatoes will become too fine.
Next add the egg and ⅔ cup all-purpose flour. Mix all ingredients well. This should create a soft dough that can be easily manipulated. You might need to sprinkle in a bit more flour depending on the kind of potato you’ve used. If you do add flour, be sure to add it one pinch at a time to ensure you don’t overdo it.
Divide the dough into four portions. Sprinkle some flour on top and create a cylinder with a 1/2 in diameter out of each portion.
Use a sharp knife to cut the gnocchi. Shape into an elongated ball. You can also shape them by pressing with a fork.
Keep in the fridge while you make the sauce. Be sure to space them out on the dish or tray you stick in the fridge because otherwise they’ll stick together.

HOW TO MAKE OCTOPUS BOLOGNESE

Finely dice the onion, garlic, and carrot. Heat the olive oil in a saucepan and lightly sauté the vegetables over low heat for 10 minutes.
Add in the crushed tomato and tomato paste and cook for 30 minutes.
Halfway through, add the precooked octopus slices, a dash of black pepper, thyme, and salt to taste.
When the sauce is almost ready, cook the gnocchi. Tip them into the water when it begins to boil and let cook for just 1 minute. They will start to float when they’re done.
Carefully drain and serve immediately with the bolognese sauce on top.

A FEW TIPS TO MAKING THE BEST GNOCCHI EVER

It’s important to choose the right potatoes. They should be starchy and mealy like russets or Yukon gold.

Be careful when adding in flour to adjust the dough. If you add too much, your dough will be too dense. Even though it’s easy to work with extra dense dough, it won’t make for tasty gnocchi bolognese. You want your gnocchi dough to be light and fluffy.

One serving of gnocchi is about 1/2 cup. If you’ve got leftovers, freeze immediately after shaping. Boil them straight out of the freezer to enjoy at a later date.

If you’re looking to make more octopus pasta dishes, we recommend our tasty octopus spaghetti and our octopus stuffed peppers.

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4 November, 2021