“Gnocchi with Ragù” Recipes

Preparing the gnocchi: Cook the potatoes with the skin on for 30-45 minutes, then remove the skin while they are still hot.

Ingredients

For the gnocchi:
1 kg of large potatoes
300g of flour (including flour for the work surface and for dusting the gnocchi)
1 egg
Nutmeg
For the ragù:
150g of veal, blanquette type (with the fat)
150g of beef steak
150g of pork tenderloin
50 g of Colonnata lard, guanciale or pancetta coppata (optional)
500g of peeled tomatoes (or even passata)
2 medium onions
2 medium carrots
2 medium-sized celery stalks
4 cloves of garlic
1 large glass of dry white wine
1 ladle of broth
2 bay leaves
Thyme
Parmesan
Olive oil
Plot plot

Method · 6 h 20 min

Cook the potatoes in their skins for 30-45 minutes, then peel them while still hot. Mash them with a potato masher (or a fork) and collect the pulp in a large bowl. Grate the nutmeg over the pulp while it cools slightly. Add the egg and mix with a spatula. Add the flour, mix, and then knead (still using the spatula). When the dough is ready, turn the bowl upside down onto a floured work surface. Knead the dough briefly, then shape it into a loaf. Cut it into four pieces. Roll each piece into a log by hand. Cut each log in half and repeat until you have thin logs. Cut the logs into 1-2 cm pieces. Create the ridges by rolling each gnocchi with your fingers over the tines of a fork. Arrange the gnocchi on a lightly floured tray and cover them.
Start by preparing the soffrito. Finely chop the onions, carrots, and celery stalks, then gently sauté them in olive oil (about 30 minutes). Meanwhile, roughly chop the meats with a knife. In a Dutch oven, combine the meat, soffrito, and crushed garlic. Brown the meat over high heat, stirring occasionally. Deglaze with the white wine. Add the stock, bay leaf, Parmesan cheese, thyme, and peeled tomatoes, then stir. Seal the Dutch oven with a lid and cook over low heat for several hours.
Reheat the ragù in a large sauté pan. Cook the gnocchi very briefly (they're ready when they float to the surface). Remove them from the water with a slotted spoon and toss them in the sauce. Add a little of the cooking water, then stir to coat them well. Serve immediately with grated Parmesan cheese, flat-leaf parsley, and a drizzle of olive oil.

Mash them with a potato masher (or a fork) then collect the pulp in a large bowl.

Grate the nutmeg while the pulp is still warm.

Add the egg and then mix using a pastry spatula.

Add the flour, mix and then knead (always with the spatula).

When the dough is ready, turn the bowl upside down onto a floured work surface.

Work the dough a little, then shape it into a loaf. Cut it into four pieces.

With each portion, form sausages by rolling them by hand. Cut each sausage in half and repeat until you obtain thin sausages.

Cut into pieces 1-2 cm wide using a knife.

Create the ridges by rolling each gnocchi with your fingers on the end of a fork.

Place the gnocchi on a plate with a little flour, then cover them.

Preparing the ragù* Start with the soffrito by finely chopping the onions, carrots and celery stalks, then gently frying them with olive oil (about 30 minutes).

Meanwhile, roughly chop the meats with a knife.

In a casserole dish, combine the meat, soffrito, and crushed garlic.

Brown the meat over a good heat, stirring constantly.

Deglaze with white wine.

Add the stock, bay leaf, parmesan cheese, thyme and peeled tomatoes, then mix.

Seal the casserole dish and then cook over low heat for hours.

Finishing: Reheat the ragù in a large sauté pan.

Cook the gnocchi for a very short time (they are ready when they rise to the surface).

Remove them from the water with a slotted spoon and then plunge them into the sauce.

Add a little cooking water, then mix to thoroughly soak them.

Serve immediately with grated Parmesan cheese, flat-leaf parsley and a drizzle of olive oil.