Here is the Italian potato gnocchi with meat sauce. The porous texture of the gnocchi makes the dumplings a perfect pair for a hearty meat sauce.
SERVINGS: Serves 4
- 1 lb potatoes
- 3 ½ oz all-purpose flour
- 1 egg
- salt to taste
- 2 oz grated Parmigiano Reggiano cheese
- ½ lb ground beef
- 1 oz butter
- ½ onion, small
- 1 carrot, small
- ½ stalk celery
- 3 ½ tablespoons extra virgin olive oil
- 7 oz canned tomatoes
- ½ cup dry red wine
- 1 bay leaf
- salt and pepper to taste
- Wash the potatoes and place them, unpeeled, in a pot of filled with salted water.
- Make sure that the potatoes are completely covered with water, but only by 1 inch.
- Bring to a boil and cook for about 30 minutes or until the potatoes are tender and a fork can slide in easily.
- Once cooked, let the potatoes cool so that they can be handled.
- Peel and pass them through a potato masher or vegetable mill.
- Spread the potatoes across a cutting board or flat work surface dusted with flour.
- Mix the hot potatoes with the flour, eggs and a little bit of salt.
- Work together to make a smooth dough and divide into three pieces.
- Working carefully and making sure to keep your work space well-floured, roll each piece of dough into a ¾-inch wide log.
- Using a knife dusted in flour, cut the log into ¾-inch wide slices.
- Use your thumb to roll each piece against the tines of a fork.
- Let the gnocchi fall onto a floured cloth napkin and repeat until you have shaped all of the gnocchi.
TO MAKE THE RAGÙ:
- Clean and finely chop the celery, carrot and onion.
- Place a sauté pan over medium heat and add the oil and butter.
- As soon the butter has melts, add the chopped vegetables.
- Sauté until the onion is lightly golden.
- Then add the ground meat and bay leaf.
- Cook for 10 minutes, then add the wine.
- As soon as the wine has completely evaporated, add the tomato pulp.
- Lower the heat and cook for about 40 minutes over low heat.
- Add a little broth if the sauce seems dry.
- Adjust the salt and pepper, then stir the sauce and remove it from the heat.
- Cook the gnocchi in a large pot of boiling salted water.
- As soon as the gnocchi rise to the top, remove using a slotted spoon.
- Serve with the meat ragù and grated Parmigiano Reggiano.
Source and picture: Academia Barilla