Gnocchi al
Ragù di Carne
This
is the first recipe I publish since I moved in Florida, USA. I had a
lot to do to adjust my life and the life of my kids in this great
Country, where I am happy to stay. For a while, I haven't been able
to write and I didn' t have the right inspiration to create new
recipes. But then I have decided that I can't abandon my followers,
so I will go on to publish, not every day, but every time I have a
good dish to show to the public. Today, I want to start with this
succulent dish that I hope you all can enjoy.
Gnocchi
Preparation
time: about 40 minutes
Cooking
time: about 30 minutes
Serves
4-5
Ingredients:
1
½ lb. (700g) potatoes
About
2 cups (500ml) all-purpose flour
1
tsp. salt
Ragù
sauce
Preparation
time: about 15 minutes
Cooking
time: at least 2½ hours
Serves
4–5
Ingredients:
6
tbsp. extra virgin olive oil
1
large onion, peeled and chopped
2
large garlic cloves, peeled and chopped
1
lb. (450 g.) beef, cut into large cubes
2
cans Italian peeled tomatoes, approximately 28 oz (800 g.) each,
blended or mashed with a fork
Salt,
about 2 tsp.
Pepper
to taste
To
boil gnocchi:
Water,
about 10 cups (2 ½ L)
2
tbsp. Salt
About
½ cup (120 ml) freshly grated Parmigiano-Reggiano (or Grana Padano)
cheese
Method:
Prepare
the gnocchi:
Place the potatoes
in a large pot. Cover with cold water and bring to the boil over
high heat. Cook for 20-25 minutes or until just tender. Drain well,
cool and peel them. Then mash with a fork or a potato masher.
In a large bowl,
combine mashed potatoes, flour and salt. Then use your hands to
knead until a soft dough forms. If the dough is still sticky, add a
little more flour.
Prepare a work area
and dust it with flour. Take a small piece of dough at the time, and
roll it out gently with your hands until you have rolls about the
thickness of your thumb.
With a knife, cut
the rolls into pieces about 1 inch (2 ½ cm) long. To shape the
gnocchi, hold a fork in one hand and using your fingertip, roll each
piece of gnocchi over the tines of the fork pressing gently to form
a slight “C” (good for catching the sauce).
Set each gnocchi in
a flat serving plate, dusted with flour. Dust
with a bit more flour and then place the plate in
the refrigerator.
Prepare
the Ragù sauce:
Heat
the oil in a large pan. Add the onion and garlic and sauté gently.
Add the meat and brown on all sides.
Add
the tomatoes, salt, and pepper. Bring to a boil, and then lower the
heat and simmer for 2 hours or more, stirring occasionally with a
wooden spoon and adding a little bit of water if the ragù sauce
starts to stick to the pan. When cooked, taste the sauce and add
more salt if needed
At
this point, boil the gnocchi:
Bring
10 cups (2 ½ L) water to a boil in a large pot. Add 2 tbsp. salt.
Add the gnocchi to the boiling water, two-three at the time, to
avoid that they can stick together, and boil them, gently stirring
occasionally, until they rise to the surface
of the water. Continue cooking gnocchi at the surface for about 1
minute, then remove with a large slotted spoon, drain well, and
put into a large bowl. Add most (about ¾) of the Ragù sauce and
stir well.
Put the gnocchi in
the plates and spoon the remaining sauce on top of each serving.
Sprinkle with Parmigiano-Reggiano and serve immediately.