Ricotta Gnocchi + Lamb Bolognese Recipe

Drain ricotta

Place ricotta in a fine-mesh sieve lined with a paper towel or cheesecloth set over a bowl. Refrigerate or rest for 30 minutes to remove excess liquid. This will keep the dough from being too wet.

Make dough

Transfer drained ricotta to a large bowl. Add egg yolk, grated Parmesan, salt, and pepper and stir to combine. Sprinkle in 3/4 cup of the flour and gently fold until a soft, slightly sticky dough forms. Add remaining flour 1-2 tablespoons at a time only if the dough is too wet — you want it tender, not dense.

Shape gnocchi

Turn dough onto a lightly floured surface. Divide into 4 pieces. Roll each piece into a rope about 1/2 inch (1.2 cm) thick. Cut into 3/4–1 inch pieces. If desired, roll each piece along the tines of a fork to create ridges, or leave smooth.

Cook gnocchi

Bring a large pot of salted water to a gentle boil. Working in batches, drop gnocchi into boiling water. When they float (about 1–2 minutes), remove with a slotted spoon and transfer to a bowl. Keep warm while you finish cooking remaining batches.

Finish with butter and mint

In a large sauté pan over medium heat, melt 3 tablespoons butter until foaming. Add chopped mint and briefly warm (10–20 seconds) to infuse. Add cooked gnocchi to the pan and gently toss so they are coated and pick up color—about 1–2 minutes. Remove from heat.

Sauté aromatics

Heat 2 tablespoons olive oil and 1 tablespoon butter in a heavy-bottomed skillet or saucepan over medium heat. Add diced onion, carrot, and celery. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Brown the lamb

Increase heat to medium-high. Add ground lamb, breaking it up with a wooden spoon. Cook until browned and most of the moisture has evaporated, about 6–8 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper while cooking.

Develop flavor

Stir in tomato paste and cook 1–2 minutes to caramelize slightly. If using, add red wine to deglaze the pan, scraping up browned bits. Simmer until wine is reduced by about half, 3–4 minutes.

Simmer sauce

Add crushed tomatoes, stock, rosemary, oregano, and bay leaf. Stir, bring to a low simmer, then reduce heat to maintain a gentle simmer. Cook uncovered for 25–35 minutes, stirring occasionally, until sauce thickens and flavors concentrate. Add remaining 3/4 teaspoon salt and 1/2 teaspoon pepper (adjust to taste) toward the end of simmering.

Finish

Remove bay leaf. Stir in 2 tablespoons heavy cream if you want a silkier, rounded sauce. Taste and adjust seasoning. Keep sauce warm until ready to serve.

Combine gnocchi and sauce: Add a ladle or two of lamb bolognese to the sauté pan with gnocchi (or add gnocchi to the sauce pan) and gently toss to coat, using a splash of pasta water or a little extra stock if needed to loosen the sauce. Warm together 1–2 minutes so flavors marry.

Plate: Divide gnocchi into 4 shallow bowls or 3 generous portions. Spoon extra bolognese over the top.

Garnish: Sprinkle with 1/2 cup freshly grated Parmesan, torn mint leaves, and drizzle with 1 teaspoon extra-virgin olive oil. Serve immediately.