The other day I made homemade ricotta Gnocchi. The recipe provides a simple melted butter sauce to pour over the gnocchi, but I was craving a meaty ragu sauce, so I created a great bolognese recipe to top the gnocchi. It came out delicious! I found the gnocchi recipe at Epicurious.com and kind of just pieced together the ragu recipe myself.
Ingredients for Ricotta Gnocchi:
- 2 cups whole-milk ricotta (1 pound)
- 2 large eggs, lightly beaten
- 1 cup grated Parmigiano-Reggiano (3 ounces), divided
- 1/4 teaspoon grated nutmeg
- 1 1/4 cups all-purpose flour
Directions for Ricotta Gnocchi:
1. Stir together ricotta, eggs, cheese, nutmeg, and 1/4 teaspoon each of salt and pepper. Add flour, stirring to form a soft, wet dough.
2. Shape dough on a well-floured surface with lightly floured hands into 1-inch-thick ropes. Cut crosswise into 1-inch pieces with a lightly floured knife. Put in 1 layer on a lightly floured parchment-lined baking sheet.
3. Cook gnocchi in 2 batches in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water), adding a few at a time to pot and stirring occasionally, until cooked through (cut one in half to check), 3 to 4 minutes per batch. Lift out with a slotted spoon and drain in colander.
1. Stir together ricotta, eggs, cheese, nutmeg, and 1/4 teaspoon each of salt and pepper. Add flour, stirring to form a soft, wet dough.
2. Shape dough on a well-floured surface with lightly floured hands into 1-inch-thick ropes. Cut crosswise into 1-inch pieces with a lightly floured knife. Put in 1 layer on a lightly floured parchment-lined baking sheet.
3. Cook gnocchi in 2 batches in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water), adding a few at a time to pot and stirring occasionally, until cooked through (cut one in half to check), 3 to 4 minutes per batch. Lift out with a slotted spoon and drain in colander.
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| Ropes of dough before cutting up into gnocchi pieces |
Ingedients for Bolognese Ragu:
- 1 tablespoon EVOO
- 3 tablespoons butter
- 1 carrot, finely, diced
- 1 medium onion, diced
- 1 rib celery, finely diced
- 1 teaspoon of minced garlic
- 1 pound bolognese sausage
- 1/4 pound pancetta, diced
- 1 can tomato paste
- 1/2 teaspoon sugar, granulated
- 1 cup milk
- 1 cup dry white wine
- Salt and pepper
- Fresh basil leaves
- Parmesan, for garnishing
Directions for Bolognese Ragu:
1. Cut open casing of Bolognese sausage links and break up meat into ground pieces
2. In a saucepan, heat the olive oil and butter over medium heat. Add the onions, celery, carrots, and garlic and heat over medium heat until the vegetables are translucent and soft but not browned, about 10 to 15 minutes.
3. Add bolognese sausage and diced pancetta and stir into vegetables.
4. Add the tomato paste, sugar, milk, and wine and simmer over medium-low heat for 1 to 1 1/2 hours.
5. Season with salt and pepper, to taste, and remove from the heat.
6. Top gnocchi with sauce and garnish with fresh parmesan cheese and fresh basil leaves.
7. MANGIA BENE!!!
1. Cut open casing of Bolognese sausage links and break up meat into ground pieces
2. In a saucepan, heat the olive oil and butter over medium heat. Add the onions, celery, carrots, and garlic and heat over medium heat until the vegetables are translucent and soft but not browned, about 10 to 15 minutes.
3. Add bolognese sausage and diced pancetta and stir into vegetables.
4. Add the tomato paste, sugar, milk, and wine and simmer over medium-low heat for 1 to 1 1/2 hours.
5. Season with salt and pepper, to taste, and remove from the heat.
6. Top gnocchi with sauce and garnish with fresh parmesan cheese and fresh basil leaves.
7. MANGIA BENE!!!
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| Ragu Simmering |
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| Ricotta Gnocchi topped with Bolognese Ragu |
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| Salume Beddu Butcher Shop |
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