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Main Course Savory  •  August 7, 2022

Ricotta Gnocchi with Bolognese

Ricotta Gnocchi with Bolognese
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Ricotta Gnocchi with Bolognese

Serves 4-6
5 from 1 vote
Print Recipe Pin Recipe
Course Main Course
Servings 4 people

Equipment

  • Food processor
  • Bowl
  • Large pot
  • Large Bowl
  • Sheet tray

Ingredients
  

Bolognese

  • 1 medium onion quartered
  • 2 carrots peeled and roughly chopped
  • 1 celery stalk roughly chopped
  • 8 oz cremini mushrooms
  • 6 cloves garlic
  • 2 Tbsp olive oil plus more for serving
  • 4 oz spicy Italian sausage casing removed if necessary
  • 12 oz ground beef preferably 80/20
  • Kosher salt and pepper
  • ½ tsp red pepper flakes
  • 2 bay leaves
  • 3 Tbsp tomato paste
  • ⅓ cup red wine
  • 1 28 oz can whole peeled tomatoes hand crushed

Ricotta Gnochhi

  • 15 oz whole milk ricotta cheese
  • ½ cup finely grated pecorino romano plus more for serving
  • 2 eggs
  • 1 tsp salt
  • ¼ tsp freshly ground black pepper
  • ¾ -1.5 cups all purpose flour plus more for dusting
  • Semolina flour for dusting

Instructions
 

  • Begin by making the bolognese. Add onion, carrots, and celery to a food processor and pulse to a fine paste. Transfer to a bowl. Add mushrooms and garlic to a food processor and blend to a fine paste as well. Add to the bowl with the other veggies. Set aside.
  • In a large pot, add olive oil and heat until hot. Add the sausage and ground beef and cook, breaking up the meat with a wooden spoon, until browned.
  • Add in the vegetable mixture and cook stirring occasionally, until all the liquid in the vegetables reduces out and the mixture becomes dry. This will take about 10-15 minutes.
  • Add in tomato paste, and cook for about 2 minutes.
  • Season with salt and pepper. Add in red pepper flakes and bay leaves.
  • Deglaze with red wine and cook until reduced.
  • Pour in the crushed tomatoes and stir. Bring to a simmer, reduce to low and cover with a lid. Cook for at least 1 hour on low, or up to 4 hours. While sauce cooks, prepare the gnocchi.
  • In a large bowl, add ricotta, eggs, pecorino, salt and pepper. Mix until combined.
  • Add 3/4 cup of flour to start and gently mix into the ricotta mixture. If needed, add 2-3 Tbsp more flour at a time until the mixture is sticky, but holds together when rolled gently between floured hands.*
  • Using floured hands, form mixture into a ball and cut into 8 equal pieces.
  • On a floured surface, roll each piece into a 12 inch log. Cut logs into 1/2 inch pieces. **
  • Transfer gnocchi to a sheet tray dusted with semolina flour. Repeat with all the dough.
  • Transfer gnocchi to the fridge until you are ready to cook them off. ***
  • Bring a large pot of water to a boil. Heavily season with salt.
  • Drop gnocchi into boiling water (you can do this is batches if necessary), and cook until they float. Once floating, let simmer for about 1 minute more. Gently drain gnocchi.
  • Serve gnocchi topped with bolognese, olive oil, and grated pecorino romano. SOOOO GOOOD!

Notes

*Ricotta varies in moisture content so add flour in increments until the mixture holds together when rolled in your hands. It will be sticky but still “rollable”
**You can keep the gnocchi in this shape or you can add ridges with a fork or using a gnocchi board like I did in the video
***Gnocchi can be frozen at this point, spread out on a sheet tray. Once frozen they can be transferred to a bag and kept frozen. They can be cooked in the same manner as above from frozen
Keyword Pasta
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Tags

  • Beef
  • Pasta
  • Pork
  • Ricotta

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