This Peach Ring Cake is bursting with tangy-sweet peach candy flavor. Filled with fluffy peach marshmallow mousse and coated with crunchy sanding sugar, the inspiration is unmistakable! I’m so happy to finally share this cake!…
BBQ Dessert Ideas for Labor Day All of these BBQ Dessert Ideas are perfect for Labor Day! Some of them are patriotic, and all of them are delicious and easy to throw together. Dessert ideas that are easy to make, travel well, and are perfect for BBQs, potlucks, cookouts, and tailgating are kind of my […]
Bolognese Gnocchi is everything that you would hope for in an amazing Italian dish! Flavorful, bold, and full of delightful texture, this tried and true recipe is something that will definitely get you a “WOW!” from your family and friends!
Completely homemade from start to finish, this bolognese gnocchi will knock your socks off! It is a recipe that is so yummy and less common than your typical, go-to pasta dishes, and one that will set you apart as a cook! If you love this pasta, try my homemade spaghetti, this delicious alfredo, and my favorite pasta.
When it comes to recipes, I really love to branch out and create something out of the norm. A dish that is so tasty that everyone (including kids!) will love. This bolognese gnocchi is one of those recipes. It is rich and creamy in texture but unlike traditional marinara sauce, the flavor isn’t that of tomatoes but a sweet sauce. It sets itself apart with the carrots and celery and the different kinds of meat and its secret ingredient: milk! Not only does the sauce taste delicious but the homemade gnocchi is easy and quick. All of this together totally make this dish one of a kind and will impress even the toughest of judges!
Bolognese Gnocchi sounds so fancy and complicated but it’s not hard! While it is a dish that takes some time to make, anyone can do it. I will even share with you some tips on making and storing this beforehand! That simple preparation will you will save you a lot of time and effort! That way, when it comes time to whip up a delicious meal for your family and friends, you will be able to pull this one out and look like you’ve been cooking for them all day! I absolutely love this recipe and I know that once you try it, you will absolutely love it as much as I do!!
What Ingredients Do I Need?
To make this homemade bolognese gnocchi, you will need the sauce and some gnocchi (a dumpling that is made out of flour and potatoes). You can make both of those beforehand! See the recipe card below for a list of ingredient measurements.
- Butter: Use unsalted butter in this dish
- Gnocchi: Here is my recipe for homemade gnocchi that you can make beforehand.
- Bolognese sauce: This delicious bolognese sauce is something that you will want to prepare ahead of time and use in this recipe.
- Parmesan cheese: Fresh, shredded parmesan cheese is my favorite!
- Basil: Chop up some basil and use it as a garnish.
Let’s Make Bolognese Gnocchi!
- Fry: In a medium sized skillet over medium high heat, add the butter and gnocchi. Fry the gnocchi until golden for about 3-4 minutes.
- Mix: Toss with Bolognese sauce and top with cheese and chopped basil.
Making Your Gnocchi and Sauce Ahead of Time
The key to making this bolognese gnocchi quick and easy is going to be how you prepare ahead of time! The sauce and the gnocchi are a little bit time-consuming but you can totally make them beforehand! If you double or triple each recipe (especially the sauce!) then you will have extra for leftovers or you can use either of them in any other recipes that you want! Once you have these two parts cooked, you can make this dish from start to finish in just a few minutes! Preparation beforehand is your friend when it comes to this recipe. Here is how you can do that!
- Prepare and refrigerate: Make the bolognese sauce and gnocchi a few days beforehand and place in airtight containers in your fridge. They will last for 2 days in your fridge and when you are ready to cook, you just take them out, reheat them and follow this recipe!
- Prepare and freeze: If you know that you are going to need some quick freezer meals, this one is fantastic! You can prepare the sauce and gnocchi ahead of time. After making those two things, place them in separate airtight containers in your freezer. They will last up to 3 months frozen.
- Thaw and reheat: Take your bolognese sauce and gnocchi out of your freezer and thaw overnight in your fridge. When you are ready to cook this recipe, simply reheat the sauce in a pan on the stovetop or in the microwave. Stir every 15-20 seconds until heated through. Cook your gnocchi as directed in this recipe and add the reheated sauce. Garnish and enjoy!!
This recipe is delicious as is or you can make it your own! Here are a couple of variations ideas on what you can do to get creative and make this work best for your family!
- Add spinach: Instead of garnishing with basil, you can add some spinach into this sauce and let it cook and heat through. It’s an easy and delicious way to add some extra healthiness to the dish!
- Buy pre-made gnocchi: If you want to save some time, you can buy a bag of pre-made gnocchi instead of making it at home. Just make sure that you thaw it before you begin cooking!
AMAZING Bolognese Gnocchi
In a medium-sized skillet over medium-high heat, add the butter and gnocchi. Fry the gnocchi until golden for about 3-4 minutes.
Toss with Bolognese sauce and top with cheese and chopped basil.
Zucchini noodles are the perfect low-carb option for pasta night. Use these 3 cooking methods to add a little healthy goodness to dinnertime!
Easy Zucchini Noodles Recipe
Zucchini noodles are the ultimate pasta alternative. Inexpensive, gluten-free, and low in carbs, zucchini noodles, also known as “zoodles” can satisfy a pasta craving without sacrificing nutrition. To put this into perspective, a normal serving of spaghetti is usually around 200 calories. With zucchini noodles, that same portion is only 30. You may be asking yourself, but does it taste as good? And the answer is yes! Zucchini has a very mild taste, naturally. It is like the chameleon of veggies! It will absorb the flavor of whatever you are cooking with. So, whether you are topping your zoodles with alfredo, spaghetti sauce, or pesto, the outcome is sure to be delicious! Also, you can change the texture depending on your cooking method. In this post, I will show you 3 easy ways of preparing your zucchini noodles.
Boiling, sauteing, and eating zoodles raw all yield different textures and are great for different types of dishes. Boiling zucchini noodles makes them very soft. Because boiling enhances zucchini’s natural water content, it can leave them slightly watery. This type of zucchini noodles is best enjoyed in a soup or a stew. Next, there is sauteing. This is the most common way of cooking noodles and is super quick and easy! It will leave you with zoodles that are in that happy medium between soft and tender. Lastly, you can enjoy your zucchini noodles raw! Raw zucchini has a pleasant crunch and works great in things like Greek pasta salad. No matter how you choose to prepare your zoodles, I know you will love them as much as traditional pasta!
Ingredients to Have On Hand for Cooking Zoodles
These are the ingredients you will need to create plain zucchini noodles. They are truly the best blank canvas. Top them with your favorite pasta sauce, or throw them into a stir fry with meat and veggies for a pop of satisfying texture!
- Zucchini: In this recipe, I use medium-sized zucchini. Large zucchini tend to be more seedy and have a higher water content. This can sometimes result in mushy zoodles.
- Salt and Pepper: I like to add salt and pepper to taste for a little initial seasoning.
- Olive Oil: If sauteing your zucchini noodles, use olive oil to help them cook up perfectly!
Using a Spiralizer
My spiralizer is one of my favorite kitchen tools. It gives you the perfect, long, and curly strips of vegetables with no hassle!
- Wash your zucchini and make sure the outside is free of dirt. Whether or not you want to keep the zucchini skin on is up to you, but I like to keep it on for a pop of color and extra health benefits! Zucchini skin contains cartenoids that work to boost your immune system and support eye health.
- Cut off the stem and remove the bottom of your zucchini.
- Poke your spiralizer blade into the end of your zucchini. Be sure to situate your zucchini so that you can get the longest slices possible.
- Attach the other side of your spiralizer. Once firmly in place, crank the handle to create oodles of zoodles!
Note: You can use your spiralizer for other vegetables like eggplant, squash, and carrots! I like to fill pasta salads with all sorts of veggie noodles. I love the variety of colors and textures.
Tips and Tricks for Making Zucchini Noodles
Making a tasty zucchini noodle dish is so easy! Use these tips and tricks to ensure a perfect result every time. The perfect healthy dinner for your family!
- Using a Julienne Peeler: If you don’t have a spiralizer, you can easily make zoodles with this other common kitchen tool! Use your peeler to make long slices and then gently pull them apart until you have your desired noodle thickness.
- Pat Zucchini Dry: Because zucchini has a very high water content, I recommend patting your zucchini noodles dry before adding sauces or pan frying.
- Avoid Overcooking: When pan frying your zoodles, only cook for a couple minutes. Zucchini will release more water the longer it is cooked. So, the longer you cook your zoodles, the higher the chance you’ll end up with soggy noodles.
- Use Heavy Sauces: Opt for heavy sauces when making zucchini noodle recipes. Light or watery sauces can ultimately make your zucchini noodles more mushy.
- Eat Zucchini Noodles Raw: My tip for having the least soggy zoodles is to eat them raw! When you pour warm sauce over them, it will heat them just enough so that they are tender and delicious!
Boiling Zucchini Noodles
- Add to Boiling Water: First, add your zucchini noodles to a pot of boiling water.
- Cook and Serve: Boil for 2 minutes, then drain completely and serve.
Sautéing Zucchini Noodles
Sautéed zucchini noodles are warm, tender, and delicious! They are perfect for oil-based pasta dishes like these tasty garlic mushroom and sesame noodle recipes! You can also throw them into stir-fries; pepper steak and garlic shrimp are some of my favorites.
- Add Olive Oil to a Skillet: In a medium sized skillet add 1 Tablespoon olive oil.
- Sauté: Next, cook the zucchini noodles over medium-high heat until they start to soften. This will take about 2-3 minutes.
Storing Leftover Zucchini Noodles
You can easily store zoodles to throw into a variety of dishes! They are the perfect healthy staple to have on hand. Quick and easy to make!
- In the Refrigerator: Zucchini noodles will keep for a week in an airtight container. Make sure you store them without any sauce added- this can make them become soggy faster.
- In the Freezer: Because of the high water content zoodles have, they don’t freeze well. They become too soggy when thawed.
- Reheating: I like to reheat my zucchini noodles in a skillet. Warming over medium-high heat helps to cook off any excess water.
- 3 medium zucchini
- salt and pepper
- olive oil
To Boil the Zucchini:
Add the zucchini to a pot of boiling water. Boil for 2 minutes and drain.
To sauté the zucchini:
In a medium-sized skillet add 1 Tablespoon olive oil. Cook the zucchini noodles over medium-high heat until they start to soften about 2-3 minutes.
To serve raw:
Serve the noodles with a warm sauce on top.
Image courtesy of Hungarian Butcher
There’s a lot happening in the Columbus restaurant world! Here’s the latest:
- Dan Varga, aka the Hungarian Butcher, announced this week that he’ll be opening a shop at 2177 W. Dublin-Granville Rd. in Linworth this fall.
- Tasty Dawg has opened their restaurant at 107 S. High St. downtown
- Next week Tuesday, Sept. 7, Carfagna’s Famous Produce & Ristorante opens in its new location at 1440 Gemini Place near Polaris. The expanded premises include a full grocery store, restaurant, and bar.
- Over the past couple weeks, the forthcoming East Market in the Trolley Barn District teased some of its vendors: Trolley Barn Chicken, Yellow Brick Pizza, Koso (a concept from Diaspora), Pitabilities, Macho Taco, Creole2Geaux, The Butcher & Grocer.
- Business First reported that Grow Restaurants is opening a new concept called The Silo in its Harvest Pizzeria space in the Brewery District space. The Silo will feature cocktails, beer, wines, small plates, and pizzas.
- The annual Columbus Greek Festival is Friday to Monday, Sept. 3-6.
- The Dispatch reported that Johnny’s Italian Steakhouse is coming as part of the new Hilton Garden Inn being built at Morse and Sunbury Roads.
This week I’m also writing:
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Earlier this year, the family and I enjoyed a weekend at the newly renovated Cherry Valley Hotel in Newark while I was on assignment for Ohio Magazine. You can read about 3 Great Getaway Stays, and read my detailed blog post about An Overnight at Gervasi Vineyard (one of the other highlighted getaways).
While we spent the weekend at Cherry Valley, we got to experience their in-house dining and amenities, and explore a few sites around Licking County. Overall, it made for a fun staycation that included great food, pool time, hiking in parks, a science museum, local restaurants and breweries.
Cherry Valley underwent a $20 million renovation in 2019 and early 2020 that revamped the rooms, meeting spaces, and dining options. The new theme focuses on the outdoors, with funny deer portraits in the rooms, names like Red Hare and Jade Owl for the different sections, and an updated arboretum in the center. Eventually they plan to open on-site spa services as well.
The entire hotel has the feel of a cozy lodge, with big fireplaces in the lobby and throughout the grounds, plus lots of dark woods and stone. There are small alcoves for hanging out and relaxing tucked into parts of the building, which is laid out like a giant figure eight.
Our boys of course loved the pool and hot tub. It isn’t the largest pool we’ve seen, but it’s still great for a swim. The floor-to-ceiling windows offer views of the courtyard, with a small patio accessible from the pool. Next to the room is a small fitness center, too.
Cherry Valley put some resources into the courtyard arboretum. A selection of the rooms look into it from small patios or balconies. There’s a waterfall, pond, gravel walking path around it, plus a gazebo and firepit. At night it’s illuminated by lights strung throughout the grounds.
Cherry Valley offers four different dining options on site: the Granville Pantry, the Lobby Bar, the Craftsman Kitchen & Terrace Restaurant, and the brand new Homestead Beer Co. taproom.
Homestead’s new taproom just replaced the O&E Taproom at Cherry Valley; their production brewery and small taproom sits close by in Heath, while they also have a pub in Delaware.
Our first night we were treated to dinner and drinks in the Lobby Bar. As the name implies, it’s a pretty casual affair, offering beer, wine, and cocktails + wings, burgers, steaks, Lake Erie walleye, and other easy-to-love dishes.
The next morning for breakfast we visited the Granville Pantry, tucked into an alcove just off the lobby. The snack bar and coffee shop is open pretty much all the time, but in the morning they’re stocked with these lovely breakfast wraps. We especially loved the chorizo, egg, and cheese. We grabbed wraps, fruit, coffee, and pastries, and ate them in our hotel room.
That morning we ventured out of the hotel for a hike at Spring Valley Nature Preserve in Granville. The preserve features a few different trails that meander up and down the woodland hills.
For lunch we ordered carryout from The Pub on Broadway in downtown Granville. They serve a solid pub menu of apps, sandwiches, burgers, you name it. We brought the food back to our hotel room, but we’re excited to revisit for a sit-down meal in the future.
That afternoon we visited The Works in Newark. It had been several years since our last visit, so the boys were much older this time around
The Works is many things: a science center, history museum, art gallery, interactive space. The lower floor includes a gallery space, planetarium, and hands-on exhibits.
Upstairs is more of a history center, focused especially on Newark’s industrial past.
We loved the little section dedicated to Jerrie Mock, the Newark native who in 1964 was the first woman to fly solo around the world. They have artifacts from her record-setting flight, plus a partial recreation of her Cessna 180 (her actual Cessna is at the Smithsonian!).
Upstairs are a lot of great exhibit pieces focused on industry, science, and technology, as well as Newark’s history. I’m particularly fascinated by the canal system that used to run through Licking County, right out The Works’ front door (where the aptly named Canal Street now runs). You can still see a portion of the canal across the street.
Two other items of interest:
- Be sure to visit the glass studio, where you can see resident artist Larry Tuber at work
- Outside in a stand-alone building is a old streetcar you can explore
Beth and the boys relaxed at the hotel and pool the rest of the afternoon while I ventured out to meet John and Kristen Ream, owners of Trek Brewing in Newark. The family-run and family-friendly brewpub sits in an old Damon’s, so it’s got plenty of space to relax with beers, board games, and a bite to eat.
Back at the hotel that evening we were treated to the main feature: dinner made before the group by Chef Mynor Estrada. He cooked everything in the dining room of the Craftsmen Kitchen & Terrace, the centerpiece of Cherry Valley’s dining options. The dining room opens onto a beautiful terrace in the arboretum.
He was demonstrating their Valentine’s Day dinner, which included shrimp bisque, asparagus baked in puff pastry with prosciutto and gruyere, caprese salad, bacon-wrapped filets with shrimp and whipped potatoes, plus chocolate-covered strawberries.
We finished out the night with s’mores in the arboretum. They have a little gas firepit, and provided us with a s’mores kit.
The next morning we took one last look around the hotel. The eastern section is the Ohio Event Center, which was renovated out of the old CoCo Key Water Resort. Now that corner is dedicated to 60,000 square feet of event space.
We made two stops on our way out of Licking County. First was to take time and drive + hike around the Dawes Arboretum. Beth and I had visited a couple years ago during a trip around Licking County and loved it.
The weather was a little chilly that morning, so we didn’t do too much hiking, but we drove around to a few key spots and explored the features, including a climb up the tower to see the arboretum’s name spelled out in giant hedges.
Final stop was River Road Coffeehouse‘s location on the square in downtown Newark, then on to home!
Disclaimer: this stay at Cherry Valley Hotel was comped as part of an Ohio Magazine story. Pub on Broadway, The Works, and Dawes Arboretum were provided by Explore Licking County. Photos and opinions are my own.
This easy one-pot skillet dinner is made with chicken sausage, bell peppers, zucchini, baby red potatoes and fresh herbs.
Summer Vegetables with Sausage and Potatoes
I love a meal that only dirties one pot because although I may love to cook, I really don’t love to clean! You can see all my one-pot recipes here, in fact I even have a one pot cookbook (affil link) dedicated to one pot cooking!
The post Summer Vegetables with Sausage and Potatoes Skillet (One Pot) appeared first on Skinnytaste.
Cheesecake Factory Pumpkin Cheesecake Recipe Considering making the Cheesecake Factory Pumpkin Cheesecake Recipe at home instead of heading to the restaurant? You’ll be happy you did! It’s easier to make than you might think, and it really does taste just as good as the original. Plus you’ll be saving on money, calories, and time. Fall […]
Bolognese sauce is heavenly and boy is the texture something to write home about! With some love and patience, this sauce will turn out to be a work of art and TOTALLY worth the time you put into it!
It doesn’t take much to make the very best bolognese sauce as long as you carve out a little bit of time to make it! It will be such a delightful surprise to your taste buds and you will be talking about how much you love it for days after! If you love this Italian-inspired dish, then try my alfredo, shrimp, or this gnocchi!
What is Bolognese Sauce?
If you aren’t quite sure what bolognese sauce is, I am here to tell you it is something that you MUST try! Bolognese sauce is a meat sauce that originated from, you guessed it, ITALY! It’s a lot different than your traditional spaghetti sauce that is usually tomato-based. This sauce is much creamier and thicker (because milk is one of the main ingredients). In addition to traditional ingredients like garlic and onion, it also has some carrots and celery. That sounds unusual but all of these things mixed together add up to make an absolutely savory, delicious flavor with a hint of sweetness!
This sauce is fantastic over pasta but you can also make it and use it in lasagna or casseroles that call for some marinara sauce to switch things up! This sauce will take some time to make but it is actually very hands-off and super simple! My family drools over this swoon-worthy sauce and it is requested often! I love that the texture is thicker than a normal marinara sauce making it hearty and different. Cook this with some gnocchi and top with some fresh parmesan, add in some breadsticks and you will feel like you are touring Italy! You should definitely try this, you won’t regret it!!
Ingredients for Beef Bolognese Sauce
Though this requires quite a few ingredients, you will be happy to know that you probably already have most of them in your kitchen!! Put them together to make this sauce and I can guarantee that you will absolutely love the result! See the recipe card below for full ingredient measurements.
- Carrots: Chop your carrots up into small cubes. You want the flavor but not large chunks!
- Onion: The onion will add so much flavor to this sauce! Make sure to chop it up finely.
- Celery: Chop the celery up into fine pieces.
- Garlic: This recipe calls for fresh cloves of garlic. If you don’t have any, you can use minced garlic from your fridge. ½ tsp equals about 1 clove of garlic.
- Pancetta: Delicious and not commonly used, this will bring a great flavor and texture to this sauce!
- Ground beef: If you can, I suggest getting 80/20 ground beef!
- Ground pork: This will be in addition to the beef. Using both makes this sauce unique in its taste.
- White wine: The wine will add a lot of depth to the sauce and the alcohol will evaporate.
- Crushed tomatoes: I use canned tomatoes because they help bring a thicker consistency than diced tomatoes!
- Tomato paste: This helps to thicken the sauce.
- Chicken broth: Used as a base, it will help combine all of the ingredients.
- Whole milk: This is an absolute must as this is what makes bolognese sauce so different!
- Salt and pepper: Add these in at the end to your preferred taste!
How to Make Homemade Bolognese Sauce
This recipe takes some time but not a ton of effort! You can get this mixed and ready to simmer in about 20 minutes. The remaining time is just monitoring it! You can totally do this and you will be so glad that you did!
- Pulse vegetables: In a food processor add the carrots, onion, celery and garlic. Pulse until crossly chopped. Be careful not to pulse it too long so that it turns into mush. Remove and set aside on a plate.
- Pulse the meat: Add the pancetta to the food processor and pulse until it is coarsely chopped.
- Cook pancetta: Add to a large skillet and cook the pancetta for 5-6 minutes over medium high heat or until it starts to crisp. Remove and set aside on a plate.
- Cook and crumble: Add in the ground beef and ground pork. Cook and crumble until it is cooked throughout. You want the crumbles to be pretty small so it might take some extra work.
- Deglaze: Add the veggies, pancetta, white wine to the skillet. Allow it to deglaze.
- Add: Add in the crushed tomatoes, tomato paste, and chicken broth.
- Milk and seasoning: The last 15 minutes of cooking add the milk. Season to taste.
- Simmer and serve: Let it simmer on low for 2 hours for the flavors to blend and for it to thicken. You can serve immediately if needed.
Since bolognese sauce may not be as familiar to you, here are a few tips and substitutions to help you out! Keep in mind that this is just the sauce recipe which leaves it wide open for you to use on whatever you see fit! Get creative, have fun and enjoy!
- Meat substitutions: Pancetta is sometime difficult to find at your local market. If you can’t find it at your grocery store, you can use proiscuitto, bacon, salted pork or smoked susage as a substitute.
- Wine: The alcohol in this dish will burn off but if you don’t have wine or are uncomfortable using it, you can substitute it with a bit of beef broth. Just keep in mind that this will slightly alter the taste.
- Crushed tomatoes: If you don’t have any crushed tomatoes available, you can dice up some tomatoes instead. The taste will remain the same but the consistency, however, will be slightly thinner.
This sauce is great because it can be made ahead and stored or you can store or freeze any leftovers you may have! Because this recipe takes a bit longer, I love to double or triple the recipe and freeze it for later!
- Refrigerator: Store this in an airtight container and it will last in the fridge for 4 days.
- Freezer: This sauce will expand when frozen so keep that in mind when you are storing. Place it in an airtight container or a ziplock bag and freeze for up to 3 months. (Don’t forget to write the date on your container so that you know when you put it in the freezer!)
- Reheat: This is the easy part (and why I suggest at least doubling your recipe). You just take the sauce out and let it thaw in your fridge. Then, you can cook it on the stovetop or microwave, stirring every 20 seconds, until heated through!
The Very Best Bolognese Sauce
- 2 small carrots chopped
- 1 small onion chopped
- 2 celery stalks chopped
- 3 cloves garlic
- 8 ounce pancetta
- 1 pound ground beef 80/20
- 1 pound ground pork
- 1 cup white wine
- 1 29 ounce can crushed tomatoes
- 1 4 ounce tomato paste
- 2 cups chicken broth
- 1 cup whole milk
- salt and pepper to taste
In a food processor add the carrots, onion, celery, and garlic. Pulse until crossly chopped. Be careful not to pulse it too long so that it turns into mush. Remove and set aside on a plate.
Add the pancetta to the food processor and pulse until it is coarsely chopped.
Add to a large skillet and cook the pancetta for 5-6 minutes over medium-high heat or until it starts to crisp. Remove and set aside on a plate.
Add in the ground beef and ground pork. Cook and crumble until it is cooked throughout. You want the crumbles to be pretty small so it might take some extra work.
Add the veggies, pancetta, white wine to the skillet. Allow it to deglaze.
Add in the crushed tomatoes, tomato paste, and chicken broth.
The last 15 minutes of cooking add the milk. Season to taste.
Let it simmer on low for 2 hours for the flavors to blend and for it to thicken. You can serve immediately if needed.
Single Serve Pumpkin Pie Waffles Here’s a yummy Fall recipe for one! Although this Single Serve Pumpkin Pie Waffles recipe could feed two if you don’t mind sharing. You’ll love how simple it is to make pumpkin waffles on a smaller scale. The topping options are limitless! My favorites are caramel sauce, pecans in syrup, […]