Gnocchi Ossobuco Recipe
braised veal ragu, saffron, 24-month Parmigiano-Reggiano fondue, balsamic vinegar
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Ingredients
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Gnocchi
Ossobuco Ragu
Parmigiano-Reggiano Fondue
Finishing Touches
Method
Gnocchi Preparation
- 1
- 2
Make the Dough
Peel and mash the potatoes until smooth. In a large bowl, combine the mashed potatoes, flour, egg, and salt. Mix until a dough forms.
- 3
Shape the Gnocchi
On a floured surface, divide the dough into sections. Roll each section into a long rope about 1/2 inch thick. Cut into 1-inch pieces and shape each piece with a fork.
Ossobuco Ragu Preparation
- 4
- 5
- 6
Deglaze and Simmer
Pour in the white wine to deglaze the pot, scraping up any brown bits. Add the veal back in, along with the stock, saffron, bay leaves, salt, and pepper. Bring to a boil, then reduce heat and simmer covered for about 1.5 to 2 hours, until the veal is tender.
Parmigiano-Reggiano Fondue Preparation
- 7
Prepare the Fondue
In a saucepan over low heat, combine the grated Parmigiano-Reggiano cheese and milk. Stir continuously until melted and smooth. If needed, mix cornstarch with a little water to create a slurry, then add to the cheese mixture to thicken.
Assembly and Serving
- 8
Cook the Gnocchi
In a large pot of boiling salted water, cook the gnocchi until they float to the surface, about 2-3 minutes. Remove with a slotted spoon.
- 9
Plate the Dish
On a plate, place a serving of gnocchi, top with the ossobuco ragu, drizzle with the Parmigiano-Reggiano fondue, and finish with a drizzle of balsamic vinegar.