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Ingredients
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Gnocchi
Conch Ragu
Method
Gnocchi Preparation
- 1
- 2
Make Potato Mixture
Peel the potatoes and mash them in a large bowl. Allow to cool completely.
- 3
- 4
Shape the Gnocchi
Turn the dough out onto a floured surface. Divide into sections and roll each section into a rope about 1 inch thick. Cut into 1-inch pieces, and press with a fork to create ridges.
- 5
Cook the Gnocchi
Bring a large pot of salted water to a boil. Add gnocchi in batches and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
Conch Ragu Preparation
- 6
Sauté Aromatics
In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- 7
Add Garlic and Chilis
Stir in minced garlic and chopped Calabrian chilis, cooking for an additional 2 minutes until fragrant.
- 8
Cook the Conch
Add the conch meat to the skillet and cook for about 3-4 minutes, stirring occasionally.
- 9
Add Tomatoes and Wine
Pour in the crushed tomatoes and white wine. Stir in dried oregano, salt, and black pepper. Bring to a simmer.
- 10
Simmer the Ragu
Reduce heat to low and let the ragu simmer for 15-20 minutes, allowing flavors to meld.
- 11
Finish with Basil
Stir in the chopped fresh basil just before serving.