Ricotta Gnocchi Recipe

Prepare the Gnocchi Dough

In a large bowl, combine the ricotta cheese, egg, salt, and mix until smooth.

Gradually add the flour, mixing until a soft dough forms. Avoid overworking the dough.

Divide the dough into quarters, roll each piece into a long rope, then cut into small pieces to form gnocchi.

Lightly flour the gnocchi and set them aside on a floured surface.

Prepare the Beef Cheek

In a large pot, heat some oil over medium heat. Add the onions, carrots, and celery, and sauté until they are soft.

Add the beef cheeks, browning them on all sides.

Pour in the red wine and beef stock, scraping the bottom of the pot to release the browned bits.

Add garlic, bay leaf, thyme, salt, and black pepper. Bring to a simmer, then cover and cook on low heat for 2-3 hours until tender.

Once cooked, remove the beef cheeks and strain the cooking liquid to create a demi-glace.

Shred the beef cheeks and set aside.

Sauté the Rapini

In a pot of boiling salted water, blanch the rapini for 2-3 minutes until bright green.

Drain and immediately transfer to an ice bath to stop cooking. Once cooled, drain again.

In a skillet, heat olive oil over medium heat, add minced garlic and sauté until fragrant.

Add the rapini, sautéing for another 3-4 minutes until heated through. Season with salt.

Fry the Shallots

Slice the shallots thinly and toss them in flour until well coated.

Heat oil in a frying pan over medium-high heat. Fry the shallots in batches until golden brown and crispy.

Remove the shallots and drain on paper towels. Sprinkle with salt to taste.