Entree: Italy – Emilia-Romagna – Gnocchi di Patate al Ragù (Soft potato dumplings served with a slow-simmered meat ragù)

Serving Size: 4

Approximate Time

Prep 1 hr 10 min

Cook 2 hrs 10 min

Total 2 hrs 20 min

Ingredients

- For the gnocchi:
- 2 lb (900 g) russet potatoes, unpeeled
- 1 1/2 cups (180 g) all-purpose flour, plus extra for dusting
- 1 large egg
- 1 tsp (5 g) fine salt
- Pinch freshly grated nutmeg (optional)

- For the ragù:
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 oz (30 g) unsalted butter
- 2 oz (56 g) pancetta, finely diced
- 1 small onion, finely chopped (about 4 oz / 115 g)
- 1 medium carrot, finely chopped (about 3 oz / 85 g)
- 1 celery stalk, finely chopped (about 1.5 oz / 45 g)
- 1 lb (454 g) ground beef
- 1/2 lb (227 g) ground pork
- 1/2 cup (120 ml) dry white wine
- 1 cup (240 ml) whole milk
- 1 cup (240 g) crushed tomatoes (canned)
- 1 tbsp (15 ml) tomato paste
- Salt to taste
- Freshly ground black pepper to taste
- 2 bay leaves
- 1/2 cup (50 g) freshly grated Parmigiano-Reggiano, plus extra for serving
- Fresh sage leaves and 2 tbsp (30 g) unsalted butter for finishing (optional)

Instructions

1. Prepare the ragù: Heat olive oil and butter in a heavy saucepan over medium heat. Add the pancetta and cook until translucent.
2. Add the onion, carrot, and celery and sweat gently until soft but not browned, about 6–8 minutes.
3. Increase heat, add the ground beef and pork, and brown thoroughly, breaking up lumps. Season lightly with salt and pepper.
4. Pour in the white wine and reduce by half. Stir in the milk and simmer until mostly absorbed; this tenderizes the meat and balances acidity.
5. Add crushed tomatoes, tomato paste, and bay leaves. Reduce heat to low and simmer very gently, partially covered, for 1.5–2 hours, stirring occasionally. Adjust salt and pepper. Remove bay leaves and stir in 1/2 cup (50 g) Parmigiano-Reggiano near the end.
6. Cook the potatoes: While the ragù simmers, place whole unpeeled potatoes in a pot of cold salted water. Bring to a boil and cook until tender when pierced, about 20–30 minutes depending on size. Drain and let cool slightly.
7. Peel the potatoes while warm and pass through a potato ricer or mash very finely. Spread the warm mashed potato on a work surface, make a well, and add the beaten egg, salt, and about half the flour.
8. Gently combine, adding more flour a little at a time, until a soft, slightly tacky dough forms—do not overwork. The dough should be cohesive and pliable.
9. Divide dough into portions, roll each into ropes about 3/4 inch (2 cm) in diameter, and cut into 3/4 inch (2 cm) pieces. Optionally press each piece lightly with a fork to form ridges.
10. Bring a large pot of salted water to a rolling boil. Cook gnocchi in batches; they are done when they float plus 30–60 seconds. Remove with a slotted spoon into a warm bowl.
11. Toss drained gnocchi with a few tablespoons of the ragù and a knob of butter and chopped sage if using, then plate and ladle additional ragù on top. Finish with extra grated Parmigiano-Reggiano.
12. Serve immediately, offering additional cheese at the table.