tagAlt.Potato Gnocchi with Ragù

Potato Gnocchi with Ragù

Make lovely Gnocchi at home, served with fresh home-made ragù meat sauce.

  • ( Scored 5 on 1 reviews )

Vanessa:

As a kid, gnocchi were my absolute favourite kind of pasta, and gnocchi with meat-sauce were an absolute party at the table. I have made gnocchi in lo...

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In the continuing series of classic Italian comfort food dishes, we've got another foundation first-course recipe for you.  Do you love rich, dense gnocchi? How do you feel about silky meat-based ragù sauce? How about Potato Gnocchi dripping with succulent tomato and beef sauce with flecks of salty Parmesan scattered in the midst of this meat-based glory? Have we gotten your taste buds alerted yet?

If you think that meatballs take too much time to make, let the Mamablip chefs show you the way to making delicious, traditional Italian ragù in a few short steps! It's nearly a family heirloom friends, so make this genuine Tuscan ragù recipe with pride, and be sure to carry on the family-focus tradition and share it with your loved ones.

I love potato gnocchi, and love Ricotta gnocchi as well - the crunch of classic Guanciale bacon with its peppery aftertaste make the perfect partner for seasonal full-flavored black Tuscan kale.

Don't miss Mamablip's wonderful Ricotta Gnocchi with Guanciale and Tuscan Kale recipe with fluffly, light Ricotta gnocchi and its amazing saucey friends. You'll be wanting to make this dish whenever you can, especially when Tuscan kale is in season, in the chillier winter months.

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Ingredients

for 4 servings

Potato Gnocchi with Ragù Ingredients

  • All-purpose flour 400 grams
  • Potatoes 800 grams
  • Salt and Pepper as needed

Ragù for the Gnocchi Ingredients

  • Red onion 1
  • Carrot 1
  • Celery (Stalk) 1
  • Ground Beef 350 grams
  • Ground Pork 150 grams
  • Thyme (Stalk) as needed
  • Red wine 1 cup
  • Canned tomato 800 ml2
  • Extra-virgin olive oil
  • Butter as needed
  • Salt and Pepper as needed

Try it with...

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Filippo Bartolotta

Filippo Bartolotta

Amore e Follia - Tuscany IGT Wine - Podere le Ripi

0.75l

Love is always the common denominator at the base of the philosophy of Francesco Illy, who with this wine reminds us that 'Love is Madness' (Amore e Follia) and, as such, always produces something magical.

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Preparation

for 4 servings

Step

1

Of 3

Prepare the Potatoes for the Gnocchi

If possible, please select potatoes that are white or yellow inside, as those are the potatoes that have a higher starch level.  Also use potatoes that are somewhat older, as new potatoes have a higher water content.

Wash the potatoes well, and place in boiling water.  Please try to select and use potatoes that are all more or less the same size (so they take about the same amount of time to boil properly).  Try to boil gently so the peels don't break off the potatoes.  Cook for about 35 minutes, until the potatoes are tender in the center.

Remove from heat, and peel potatoes once they're cool enough to handle.  Using a potato masher, squash potato pulp. 


 

Step

2

Of 3

Prepare the Gnocchi

On a wooden cutting board, place your flour in a heaping mound shape.  Quickly and decisively add the potato mash and 3 pinches of salt to the flour and blend thoroughly (gently and quickly blend together).  Don't use too much pressure to force the mixture together.

If your dough seems to be overly sticky, this might indicate the potatoes contained too much water in the pulp.  In this case, you can add more flour to the mixture, being sure to blend well (see note above).  Allow the dough to rest for a few minutes on the cutting board.  Cut off a section of the dough, and roll out into a long log.  Cut the log into pieces measuring 2cm long.   Dust the pieces with additional flour over the tops, and place on a tray with a well-floured kitchen towel over the top of the pieces.  Allow to rest approximately 15 minutes. 


 


 

Step

3

Of 3

Prepare the Sauce and Complete Dish

Cover with oil the bottom of a heavy saucepan, add a knob of butter and sauté very finely minced vegetables for about 5-10 minutes, starting with the onions and a good pinch of salt; when they soften a bit, add carrots and celery stirring frequently with a wooden spoon.
Add the leaves of a couple of sprigs of fresh thyme as well. When the veggies are golden, add the meat and stir to let it cook evenly and to mix it with the vegetables (if cooking a large amount, I prefer to remove veggies from the pan, wipe clean it, add some oil and sautè meat well until it looses the raw edge, before adding veggies back to the pan and proceed cooking as follows).
Cook for about 10 minutes until moisture evaporates; season with salt and pepper and pour the wine. Let the alcohol evaporates; add then tomato sauce and stir to mix it thoroughly with the meat.
Let it simmer gently and partially covered for at least one and half hour (more if possible, definitely more if cooking a larger quantity), stirring frequently to avoid sticking (you can add a ladle of hot water or broth if necessary and adjust salt and pepper).   The sauce is ready when the fat rises to the surface. 

Boil a pot of salted water. Put in the gnocchi and wait for them to rise at top of the pot. Add to the sauce, mix gently so gnocchi don't break. Serve.

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Love is always the common denominator at the base of the philosophy of Francesco Illy, who with this wine reminds us that 'Love is Madness' (Amore e Follia) and, as such, always produces something magical.

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...Great Italian Goddies!

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Campomaccione - Morellino of Scansano - Rocca delle Macìe

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View product

Campomaccione - Morellino of Scansano - Rocca delle Macìe

0.75l

Campomaccione is a wine that is created in the estate of the same name, and is the expression of the Zingarelli family’s desire to explore an area where the winemaking tradition has truly ancient origins.

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Marne 180 - Amarone of Valpolicella DOCG Wine - Tedeschi

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Reviews

Vanessa Monday 8th of February 2021

Gnocchi and meat-sauce are the guilty pleasure I am not guilty about at all!

As a kid, gnocchi were my absolute favourite kind of pasta, and gnocchi with meat-sauce were an absolute party at the table. I have made gnocchi in lots of ways throughout the years, and this recipe might still be my very favorite!

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