Ricotta Gnocchi + Lamb Bolognese Recipe

Prepare aromatics and sweat

Heat 2 tbs olive oil and 1 tbs butter in a large heavy-bottomed skillet or Dutch oven over medium heat. Add the finely diced onion, carrot, and celery. Season lightly with a pinch of salt and sweat, stirring occasionally, until vegetables are soft and translucent, about 7–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Brown lamb and pancetta

Increase heat to medium-high. Add the ground lamb and chopped pancetta (if using). Break meat up with a spoon and brown until no longer pink and some fond has formed on the pan, 6–8 minutes. Season with 1 tsp salt and 1 tsp pepper as it cooks.

Deglaze and simmer

Pour in 1 cup red wine to deglaze, scraping any brown bits from bottom. Let wine reduce by about half, 3–4 minutes. Stir in the 2 tbs tomato paste and cook 1–2 minutes to deepen flavor. Add crushed tomatoes, 1 cup stock, chopped rosemary, oregano, bay leaf, and 1 tsp sugar. Bring to a gentle simmer.

Slow cook and finish

Reduce heat to low and simmer uncovered, stirring occasionally, until sauce thickens and flavors meld, about 25–35 minutes. If sauce becomes too thick, add a splash of stock. Stir in 1 tbs milk or cream in the last 5 minutes to round the sauce. Taste and adjust seasoning with salt and pepper. Remove bay leaf before serving.

Drain ricotta (if needed)

If your ricotta is very wet, place it in a fine-mesh sieve lined with cheesecloth or paper towel and let drain for 20–30 minutes to remove excess liquid. This prevents sticky, soggy dough.

Make the dough

In a large bowl, combine the ricotta, 1 cup grated Parmesan, 1 large egg, 1 tsp fine salt, 1 tsp freshly ground pepper, and 1 tsp grated nutmeg. Mix gently until just combined. Add the flour in two additions, folding gently with a rubber spatula or your hands until a soft, slightly sticky dough forms. Avoid overworking — dough should hold together but remain pillowy.

Shape gnocchi

Lightly flour your work surface. Take a portion of dough (about 1/4 of the batch) and roll into ropes roughly 1 inch in diameter. Cut into 3/4–1 inch pieces. If desired, roll each piece over the tines of a fork to create ridges or press lightly with your thumb. Place formed gnocchi on a lightly floured baking sheet in a single layer.

Cook gnocchi

Bring a large pot of salted water (use 1 tbs coarse sea salt) to a boil. Reduce to a gentle boil. In batches, drop gnocchi into the water; they are cooked when they float to the surface, about 2–3 minutes. Use a slotted spoon to transfer cooked gnocchi directly to a warm skillet with 2 tbs butter and 1 tbs olive oil. Toss gently and cook 1–2 minutes to coat and develop a slight golden edge.

Divide the sautéed gnocchi among warm bowls or plates. Spoon a generous ladle of lamb bolognese over the gnocchi. Sprinkle with the remaining 1/2 cup grated Parmesan and scatter the thinly sliced fresh mint leaves on top. Finish with a grind of black pepper and an optional drizzle of extra-virgin olive oil.