Gnocchi with Bolognese sauce

Today I am so happy to share with you the recipe by another blog that I love: Trigoduro by Valentina Tanese. Valentina is Italian and lives in Madrid. She comes from Taranto in the Puglie region that is well-know for its great food, excellent extra virgin olive oil, fresh burrata cheese and of course pasta! Valentina grew up making fresh pasta with her grandmother and it comes all natural and spontaneous to her when she has an idea for pasta in the kitchen. Not so far ago Valentina decided to challenge herself with gluten free and here she shares with Baci di Dama an incredibly delicious recipe of gluten free gnocchi with whole rice flour and bolognese sauce.



Slice the potatoes and cook them with steam.


On a kitchen working table spread the rice flour and create a hole in the middle where you add the potatoes, previously peeled and squeezed with a fork.

Add all the other ingredients and start to mix them with a fork first and then with your hands. The dough has to become soft and smooth, you need to add as much flour until you get to this consistency. Another tip: it has not to stick to your hands.


Cut one piece of the gnocchi dough. Sprinkle some flour on it and roll it with the help of your hands to create a cord – 1 or 2 cm thick. With a kitchen knife cut it in small pieces in order to make some nice little gnocchi. Repeat it until you finish the dough.

Take a baking tray, spread some rice flour on it and dispose the gnocchi by sprinkling more rice flour all over them.


Chop all the vegetables.

Take a large pan add some olive oil, the chopped vegetables and the laurel leaf. Cook over low heat for a couple of minutes. Add the meat. Stir and cook for another couple of minutes. Add a pinch of salt and pepper. Add the red wine and let evaporate it. Pour the tomato sauce and the stock. Cook for 30-40 minutes, always over low heat. A good Bolognese sauce has to get neither too liquid nor too thick.


Take a large pot, add water and bring it to boil. Add the gnocchi and a pinch of salt. When they rise to the surface, they are cooked. Remove them delicately with the help of a perforated spoon. Dispose them on a dish.


Serve them with the Bolognese sauce on top and if you like it, with some grated Parimigiano Reggiano cheese.

Curious to know more about Valentina and her art of making gluten free pasta?!! Have a look at my interview to her:



Recipe for 4 : 


– 3 American potatoes medium size or 2 potatoes big size
– 1 teacup of whole rice flour (approximately)
– 1 egg (it can be replaced with 2 table spoons of linen seeds diluted in water)
– a little bit of olive oil
– a pinch of salt
– 1 carrot
– 1 onion
– 1 branch of celery
– 1 laurel leaf
– 300 gr of grounded mixed meat
– 1/2 glass of red wine
– 400 gr tomato sauce
– 1 glass of meat stock
– olive oil for the pan
– pepper
– salt
– parmigiano reggiano


Recipe by Valentina Tanese

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