Quickest Gnocchi Bolognese

• servings: 6

Ingredients

2 ounces pancetta, chopped

1 teaspoon unsalted butter

1 medium onion, chopped

23 cup chopped celery

23 cup chopped carrot

1 garlic clove, minced

1 pound 93% lean ground beef

3/4 teaspoon kosher salt

Freshly ground black pepper

¼ cup dry white wine, such as

Pinot Grigio

½/ cup fat-free milk

1 pound dried potato gnocchi

(I like DeLallo)

⅛ teaspoon grated nutmeg

2½ cups canned crushed tomatoes (I like Tuttorosso)

1 bay leaf

6 tablespoons part-skim ricotta cheese

2 tablespoons chopped fresh parsley or basil

Freshly grated Pecorino Romano cheese (I like Locatelli), for serving (optional)

Directions

Press the sauté button on an electric pressure cooker. When hot, add the pancetta and cook, stirring, until the fat is rendered, about 1½ minutes. Add the butter, onion, celery, carrot, and garlic and cook, stirring, until softened, 5 to 7 minutes. Add the ground beef, ½ teaspoon of the salt, and pepper to taste. Brown the meat, using a wooden spoon to break it into small pieces as it cooks, 4 to 5 minutes.

Add the wine and cook, stirring, until it reduces, 1 to 2 minutes. Stir in the milk, gnocchi, and nutmeg. Add the crushed tomatoes, ½ cup water, the bay leaf, the remaining ¼ teaspoon salt, and pepper to taste.

Seal and cook on high pressure for 6 minutes, until the gnocchi are tender. Quick or natural release, then open when the pressure subsides. If the gnocchi are not done, press the sauté button and cook for 2 to 3 more minutes. Discard the bay leaf.

Serve topped with the ricotta, parsley, and pecorino.