Gnocchi al ragu'

One of the most classic Italian dishes, "gnocchi with ragu' alla bolognese".  This simple, proper comfort food is perfect to be serve as a primi or as a main course during autumn and winter time! A traditional Sunday meal or even for the festivity days. ​

Ingredients 
​
To make the gnocchi dough:
(this will make gnocchi for 4 to 5 portions) 

• 1 kg of old potatoes peeled, boiled and mashed
• 1 whole medium egg
• 1 egg yolk
• 350 grams of flour
• Grated Parmesan

To make the ragu' alla bolognese:
(this will make the sauce for about 10 portion, you can always do a big batch then freeze for later or save it in the fridge and make lasagna in the following days) 

• 500g of good quality beef mince 
• 400g of good quality pork mince 
• 150g of pancetta 
• 50g of celery 
• 50g of carrots 
• 100g of onions
• 400g of peeled plum tomatoes 
• 200g of red wine (we like to use Chianti) 
• 1,5L of vegetable stock 
• Salt 
• 5 bay leaves​

• 
  
• The cooking process: 

Make your ragu' first, let this cook on a very low heat and while this is cooking make the gnocchi and keep the gnocchi covered in the fridge until you are ready to cook! 

• For the ragu': 

1. Start chopping the pancetta into cubes and thinly chop the onions, carrots and celery. 
2. Put a big pot on a medium high hit and add the pancetta with a tbsp of extra virgin olive oil.
3. The pancetta will start to release the fat and get a little bit brown. At this point we can start with the soffritto - add all the chopped onions, celery and carrots and let it cook (sweat) for around 10 minutes, stirring often. 
4. Add the pork mince and beef mince and give it a nice stir, letting it cook for around  10 minutes on a medium heat.
5. Add the wine and let it evaporate until you get that sweet smell - this will take around 5 minutes. 
6. Add the plum tomatoes along with the bay leaves and only half of the vegetable stock. 
7. Let the ragù mixture simmer on a very very low heat for around 2 hours, checking the ragù and giving it a nice stir every 40 minutes. 
8. After 2 hours the ragu' is reduce and all the liquids should have evaporated from the pan, at this point you can add the rest of your stock and let it simmer again for another 2 hours. 
9. Your ragù will be ready after this 4 hour period. The consistency of the ragù should be thick - there should be no liquid at all. If there is, put the heat on a high again and stir it constantly until the water has all evaporated. The ragù should have a very nice brown colour.
10. Let the ragu' rest and cool down in the pot. 
11. Lastly, you can adjust the seasoning with salt and pepper (it's important that you do this just at end or else your ragu' will be too salty). 

 

• For the gnocchi:

1. For make the gnocchi dough: In a bowl mix all the ingredients together and lightly knead the dough until all the ingredients are perfectly combined.
2. Divide the dough into 4 pieces, dust the table with some extra flour or semolina and roll each piece into a long sausages, 2 cm thick.
3. Then cut the sausage shape into all equal pieces, about 2 cm each.
4. At this point you can leave them like that or shape them however you like - you can lightly press them with a fork and get a similar shape to the ones we’ve made here.
5. Next put a tea towel on a tray and dust some flour or semolina on top. Position every gnocco on top of the tea towel, trying to keep them separate from each other to prevent them sticking together. 
6. Keep these in the fridge until the ragu' is ready or until you are ready to eat.

•  ​It's time to bring your fresh gnocchi and ragu' together:

1. Warm up the ragu' in a large pot and cook the gnocchi in salted boiling water.
2. While the gnocchi are cooking add a few spoons of the starchy water from the gnocchi cooking water into the pan with the ragu'.
3. At this point your gnocchi should be ready and floating on top of the water - transfer them straight into the pot with the ragu' and gently stir well until the gnocchi are all coated in ragu'.
4. Serve nice and warm with Parmesan and some freshly ground black pepper on top.