Gnocchi al Ragù
Serves 1
Directions
- 1Place the potatoes in a pot, add water and place it on the stove to boil.
- 2Chop the celery.
- 3Chop the onion.
- 4Chop the carrot.
- 5Add the chopped celery, onion, and carrot to a hot pot with oil.
- 6Add the ground beef to the pot.
- 7Season with salt and pepper.
- 8Add red wine to the pot.
- 9Add tomato paste.
- 10Add tomato passata or crushed tomatoes.
- 11Add stock and bay leaf.
- 12Stir the bolognese sauce and let it simmer.
- 13Remove the cooked potatoes from the pot.
- 14Peel and mash the potatoes using a potato ricer.
- 15Crack an egg into a bowl and whisk it.
- 16Add the whisked egg to the mashed potatoes.
- 17Sprinkle flour over the potatoes and egg.
- 18Mix the ingredients to form a dough.
- 19Knead the dough until smooth.
- 20Roll out the dough into long ropes.
- 21Cut the ropes into small gnocchi pieces.
- 22Boil the gnocchi in a pot of water.
- 23Remove the cooked gnocchi from the water when they float to the surface.
- 24Add butter to a pan with the bolognese sauce.
- 25Add the cooked gnocchi to the pan with the bolognese sauce.
- 26Serve the gnocchi with bolognese in a bowl.
- 27Garnish with grated Parmigiano-Reggiano.
Ingredients
- Yukon gold or russet potatoes
- 00’ or All-purpose flour
- Egg
- Salt
- Yellow onion
- Carrot
- Celery
- Pancetta (optional)
- Ground beef
- Dry red wine
- Tomato Paste
- Tomato passata or crushed tomatoes
- Bay leaf
- Black pepper
- Parmigiano rind
- Parmigiano-Reggiano
Equipment
potstovecutting boardknifebowlpotato ricerspoonpan
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