Time to gnocchi bolo. Yes, it is a verb. You can gnocchi bolo solo, you can gnocchi bolo with a friend, you can gnocchi bolo with the flow, and you can even gnocchi bolo while you drop it low-low. Tonight your gnocchi bolo features Deano’s fresh gnocchi and a bomb-diggity grass-fed beef bolognese made by yours truly (us, your loving friends at WECO). Homemade focaccia and black pepper whipped ricotta take it absolutely over-the-top, and what’s a feast with no cookies?! Chow time 🙂

Total prep time: 20 minutes

What you’ll need from home:

• Large pot
• Large saucepan
• Strainer
• Sheet tray
• Butter
• Salt + pepper

The Gnocchi Bolognese

1. Get a big pot of water on the stove, and season well with salt (salty water is good water!) Bring to a boil.
2. While the water heats, grab the saucepan and add a pat of butter. Pop it over medium heat ‘til the butter bubbles.
3. Carefully pour the bolognese into the pan and heat until lightly simmering. When simmering, turn off heat.
4. Back to the boiling water! Drop in the gnocchi and give them a stir to separate. Cook for 2-3 minutes until they float—test them for doneness—but should be no more!
5. Reserve a cup of the gnocchi water and strain.
6. Toss the gnocchi into the pan with the bolognese. Add a couple splashes of the reserved gnocchi water.
7. Cook over low heat for a few minutes until the sauce clings to the gnocchi. Season with S+P as needed!

The Focaccia

1. Easiest of them all! Pop it in the oven on a sheet tray or in the toaster until it gets as crispy as you want it. 

Okay, now for making it look pretty! Spoon your gnocchi bolo into a shallow bowl. Spoon a little extra bolognese sauce all over, and dollop some black pepper whipped ricotta on top. Maybe lightly drizzle some olive oil on there, too? Your call, you’re the boss!

The Cherry Amaretto Cookie Dough

1. Preheat the oven to 350F. Keep the dough in the fridge while your oven warms up!
2. Grease your sheet tray with non-stick spray or butter.  
3. Divide the cookie dough up into 8 equal pieces. Place them 2 inches apart on the baking sheet. Or make one ginormous one – your call!
4. Bake for 12 minutes. Will need longer if you went with bigger cookies!
5. The cookie edges should be firm but the inside should still be soft, they’ll cook a bit more as they cool. 
6. Let them cool for 3-5 minutes to firm up (worth it, we promise!).
7. Enjoy! Leave absolutely nothing behind! 🙂

Freezing your gnocchi bolo for later? No problem! Toss your eats in the freezer, and when you’re ready to enjoy, pop them in the fridge for 24 hours (or until fully thawed) and follow the steps above! 

And that’s it! Dinner solved, dinner served. #weareWECO