Gnocchi Al Ragù Alla Napoletana Recipe

Prep vegetables and meat

Finely chop the onion, carrots, celery and mince the garlic. If using pancetta, finely chop it as well. Have ground pork and beef measured and ready.

Sweat soffritto

In a heavy-bottomed wide pot or Dutch oven, heat 3 tbs olive oil and 1 tbs butter over medium heat until butter melts. Add the chopped onion, carrots and celery. Season lightly with a pinch of salt. Cook, stirring occasionally, until the vegetables are soft and translucent but not browned, about 8–10 minutes. Add the minced garlic and cook 1 minute more.

Render pancetta and brown meat

If using pancetta, add it now and cook 3–4 minutes until some fat renders. Increase heat to medium-high and add the ground pork and ground beef. Break the meat into small pieces with a spoon and cook until it loses its pink color and begins to brown in spots, about 6–8 minutes. Do not overcrowd; brown in batches if necessary. Season with 1 tsp black pepper.

Deglaze with wine

Pour in 150 ml dry white wine to deglaze the pan, scraping up browned bits. Let it simmer until the wine has mostly evaporated, about 3–4 minutes.

Add tomatoes and liquids

Crush the canned whole tomatoes by hand or pulse briefly in a blender for a slightly textured sauce. Add tomatoes to the pot along with 2 tbs tomato paste, 400 ml stock, and 100 ml milk. Stir to combine.

Season and add aromatics

Add 2 bay leaves, 1 tsp dried oregano, 1 tsp salt (adjust later), and 1 tsp sugar if tomatoes are very acidic. Stir in half of the chopped parsley (about 1/2 cup).

Slow-simmer

Bring the ragù to a gentle simmer, then lower the heat so it barely bubbles. Partially cover the pot with the lid slightly ajar. Simmer very gently, stirring occasionally and checking liquid level, for 2 to 3 hours. If the sauce reduces too quickly, add a little extra stock or water (up to 100 ml) to maintain a thick, glossy but not dry consistency. Taste occasionally and adjust salt and pepper.

Finish ragù

Once the sauce is richly flavored and the meat is fork-tender and integrated into the tomato base, remove the bay leaves. Stir in the remaining chopped parsley and an extra splash of olive oil (1 tsp) and 2 tbs butter for silkiness if desired. Keep the ragù warm while you cook the gnocchi.

Boil water

Bring a large pot of salted water (about 4–5 liters) to a rolling boil. Add a tablespoon of salt so the water tastes slightly salty.

Cook gnocchi

Working in batches, add the gnocchi to the boiling water. Fresh gnocchi will sink and then float to the surface when cooked, usually 1–3 minutes after they float. Remove with a slotted spoon and transfer directly to a large shallow sauté pan or bowl with a few ladlefuls of the hot ragù to finish.

Toss with ragù

Add a few tablespoons of ragù to the pan, then add the cooked gnocchi and gently toss to coat, adding more sauce as needed so each dumpling is well lacquered. If needed, add 1–2 tbs of butter to help the sauce cling and become glossy.

Plate and garnish

Divide gnocchi between serving bowls. Spoon additional ragù over each portion. Sprinkle grated Pecorino or Parmigiano-Reggiano over the top (about 2–3 tbs per serving). Finish with the reserved chopped parsley and a drizzle of extra-virgin olive oil if desired.

Serving suggestion

Serve immediately while hot with additional grated cheese on the side and a crisp green salad or sautéed greens. Leftover ragù refrigerates for up to 4 days and improves in flavor; reheat gently before using.