This is the third of three articles on the Rustico Cooking Fresh Pasta Workshops.
Ricotta Gnocchi in Red Wine and Beef Ragu is one of many fresh pasta dishes offered in Rustico Cooking Fresh Pasta Workshops. This variation of gnocchi (they are usually made with potatoes, flour and eggs) uses only two cheeses and flour. Since eggs are not added to the mixture, the result is gnocchi with a lighter texture. The Ricotta Gnocchi pair well with a Red Wine and Beef Ragu.
Ricotta Gnocchi in Red Wine and Beef Ragu Recipe
If you have a Parmigiano rind, throw it into the simmering ragu. TIP: You can make the gnocchi up to 12 hours ahead, spread them out in a single layer on a floured tray, and refrigerate them until needed. Alternately, you can place the tray of gnocchi directly in the freezer and freeze the gnocchi until they are solid, then store them in freezer-safe bags for up to 1 month; do not defrost frozen gnocchi before boiling.
Serves 6.
Ingredients:
For the ricotta gnocchi:
- 1 pound and 2 ounces fresh Ricotta
- 1 cup unbleached all-purpose flour, plus extra for the counter
- ½ cup freshly grated Pecorino Romano
For the wine and beef ragu:
- 2 tablespoons (1/4 stick) unsalted butter
- 2 tablespoons extra-virgin olive oil
- ½ pound ground beef (preferably chuck)
- 1 medium yellow onion, minced
- 1 small carrot, minced
- ½ celery stalk, minced
- 1 garlic clove, minced
- ½ teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon ground cloves
- ½ cup dry red wine
- 2 tablespoons unbleached all-purpose flour
- 1 and ½ cups chopped canned Italian plum tomatoes
- 1 cup beef broth
- 1 bay leaf
To cook and serve the Ricotta Gnocchi in Red Wine and Beef Ragu:
- 2 tablespoons salt
- 1 cup freshly grated Parmigiano Reggiano
How to make the Ricotta Gnocchi in Red Wine and Beef Ragu:
- Make the gnocchi: In a large bowl place the Ricotta, flour, and Pecorino. With your hands, mix the ingredients until almost smooth, turn out onto a lightly floured work surface, and gently bring the dough together. Once the dough comes together, check if you need to add a little flour--if the dough sticks excessively to the work surface or to your hands, sprinkle on a little flour and work it in gently.
- Test the gnocchi by dropping a few in boiling water before shaping all the dough; add more flour if the gnocchi are too wet, but be careful: the more flour you add, the heavier the gnocchi will be. Roll into 4 thin, long logs (about 1/4-inch thick), cut each log into 1/4-inch pieces, and toss with flour. Arrange in a single layer on a large, lightly floured baking sheet. Refrigerate up to 12 hours.
- Make the ragu: Heat the butter and olive oil in an 8-inch sauté pan over medium heat. Add the beef and cook until browned all over, about 10 minutes (this browning step is essential to a good ragu). Add the onion, carrot, celery, and garlic, season with the salt, pepper, and ground cloves, and cook until the vegetables are wilted and lightly browned, about 10 minutes, stirring once in a while.
- Deglaze with the wine. After 2 minutes, stir in the flour, then the tomatoes, beef broth, and bay leaf. Bring to a boil and cover; cook over medium-low heat 1 hour. Discard the bay leaf.
- When you are ready to cook the gnocchi, bring 8 quarts of water to a boil. Add the 2 tablespoons of salt. Drop in the gnocchi and cook until they float to the surface, about 1 minute; remove with a slotted spoon to a bowl. Fold in the warm ragu with a rubber spatula (you may not need all of it), and dilute with as much of the gnocchi water as needed to create a light, flowing consistency. Stir in the olive oil and Parmigiano, adjust the seasoning, and serve hot.
Rustico Cooking Fresh Pasta Workshops Recipes
Cavatelli with Broccoli Raab and Sausage and Basil Two-Cheese Ravioloni with Sage and Black Pepper Butter are two of the many fresh pasta recipes offered in the Rustico Cooking Fresh Pasta Workshops.
Written permission to print the Ricotta Gnocchi in Red Wine and Beef Ragu recipe granted by Rustico Cooking,
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