Gnocchi With Ragu Alla Napoletana Recipe

Prepare the soffritto

Heat a large heavy-bottomed Dutch oven or deep sauté pan over medium heat. Add the olive oil. When hot, add the diced pancetta/guanciale and cook until fat renders and pieces are lightly golden, about 4–6 minutes. Add the diced onion, carrot and celery. Sauté, stirring occasionally, until vegetables are soft and translucent, about 8–10 minutes. Add the minced garlic and cook 1 minute until fragrant.

Brown the meat

Increase heat to medium-high. Add the ground pork and ground beef to the pan. Break up the meat with a spoon and cook until no longer pink and beginning to brown, about 8–10 minutes. Season with 1 tsp kosher salt and 1/2 tsp black pepper as it cooks.

Add milk and wine

Reduce heat to medium. Pour in the milk and simmer gently, stirring occasionally, until most of the milk has evaporated, about 8–12 minutes—this softens the meat and rounds the flavor. Add the white wine and simmer until almost completely reduced, about 5–7 minutes.

Add tomatoes and simmer

Stir in the crushed San Marzano tomatoes, tomato paste, bay leaves, thyme sprigs, dried oregano, torn basil leaves, and the remaining 1/2 tsp kosher salt and 1/2 tsp black pepper. Add 1 tsp sugar if your tomatoes taste very acidic. Bring the mixture to a gentle simmer, then reduce heat to low so the sauce barely bubbles. Partially cover and cook very gently for 2.5–3 hours, stirring every 20–30 minutes to prevent sticking. If the sauce thickens too quickly, add up to 1 cup water or low-sodium chicken stock to loosen it.

Finish the ragù

About 10 minutes before serving, remove the thyme sprigs and bay leaves. Taste and adjust seasoning with salt and pepper. If desired, stir in a knob of butter (1 tbs) for silkiness and an additional tablespoon of grated Parmigiano-Reggiano for depth.

Cook the potatoes

Place whole peeled potatoes in a large pot and cover with cold water. Bring to a boil and cook until a paring knife slides easily into the center, about 20–30 minutes depending on size. Drain well and while still hot, pass potatoes through a ricer or mash very finely onto a clean work surface. Spread the cooked potato pulp into a thin layer and let steam briefly until barely warm (5–8 minutes).

Make the dough

Gather the warm potato into a mound and sprinkle with the salt, pepper and grated Parmigiano-Reggiano. Make a well in the center and add the beaten egg. Using your hands, incorporate the egg and gradually sprinkle the flour over the potato, gently folding until a soft dough forms. Use only as much flour as needed: the dough should be slightly tacky but not sticky. Avoid overworking to keep gnocchi light (total mixing time 2–3 minutes).

Shape the gnocchi

Divide the dough into 4 portions. Roll each portion on a lightly floured surface into ropes about 2 cm (3/4 inch) thick. Cut ropes into 2 cm pieces. If desired, roll each piece over the tines of a fork to create ridges or press lightly with a gnocchi board. Place formed gnocchi on a lightly floured tray in a single layer and dust with flour to prevent sticking.

Cook the gnocchi

Bring a large pot of salted water (with 1 tbs coarse sea salt) to a rolling boil. Add gnocchi in batches (do not overcrowd). Once gnocchi float to the surface, cook an additional 30–60 seconds to ensure cooked through, about 2–3 minutes total per batch. Use a slotted spoon to transfer to a warm bowl.

Toss with ragù

Warm the ragù over low heat if needed. In a large sauté pan, melt 2 tbs unsalted butter over medium-low heat. Add a portion of the hot gnocchi and spoon several ladles of ragù into the pan—toss gently to coat, allowing the sauce to cling to the gnocchi, 1–2 minutes. Repeat with remaining gnocchi in batches so each portion is well sauced.

Serve

Divide gnocchi with ragù among warm plates. Garnish with torn fresh basil and a generous grating of Parmigiano-Reggiano. Finish with a few twists of freshly ground black pepper. Serve immediately.