Ricotta Gnocchi Recipe
classic bolognese, aged pecorino
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Ingredients
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Gnocchi Ingredients
Bolognese Sauce Ingredients
Method
Gnocchi Directions
- 1
Prepare the Ricotta Mixture
In a large bowl, combine the ricotta cheese, egg, salt, and nutmeg. Mix well until smooth.
- 2
Incorporate the Flour
Gradually add the flour to the ricotta mixture, stirring gently until a dough forms. You may need to adjust the amount of flour based on the moisture of the ricotta.
- 3
Form the Gnocchi
Turn the dough onto a floured surface. Divide it into quarters, rolling each piece into a long rope about 1 inch thick. Cut the ropes into 1-inch pieces to form the gnocchi.
- 4
Shape the Gnocchi
Optional: Roll each piece over the tines of a fork to create ridges. This helps the sauce adhere better.
- 5
Cook the Gnocchi
Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface (about 2-3 minutes). Remove with a slotted spoon and set aside.
Bolognese Sauce Directions
- 6
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté for about 5 minutes until the vegetables are softened.
- 7
Add the Garlic
Stir in the minced garlic and cook for an additional minute until fragrant.
- 8
Brown the Meat
Add the ground beef to the skillet. Cook until browned, breaking it apart with a spatula, about 7-10 minutes.
- 9
Add Tomatoes and Seasoning
Stir in the canned crushed tomatoes, oregano, salt, and black pepper. Simmer the sauce on low heat for 20 minutes, stirring occasionally.
- 10
Combine Gnocchi and Sauce
Add the cooked gnocchi to the Bolognese sauce, gently mixing to coat the gnocchi evenly.
- 11
Serve and Garnish
Serve the gnocchi hot, garnished with aged pecorino cheese on top.