Potato Gnocchi With Lamb Ragù Recipes

POTATO GNOCCHI WITH BEEF RAGù

Steps:

• Heat oil in heavy large pot over medium heat. Add onions, pancetta, prosciutto, and garlic and sauté until mixture begins to brown, about 10 minutes. Add ground chuck and cook until no longer pink, breaking up with fork, about 5 minutes. Add 1 cup stock, mushrooms, and sage. Simmer until liquid is almost absorbed, about 4 minutes. Add remaining 3 cups stock, 1 cup at a time, simmering until liquid is almost absorbed before adding more. Mix in tomato paste, then tomatoes with juices. Simmer until meat is very tender, stirring occasionally and thinning with about 1 cup water every 30 minutes, about 1 1/2 hours (sauce will be medium-thick consistency). (Can be prepared up to 4 days ahead.Refrigerate uncovered until cold. Cover; keep refrigerated.)
• Steam potatoes over boiling water until tender, about 12 minutes. Working in batches, press warm potatoes through ricer into large bowl (or place warm potatoes in large bowl and mash finely with potato masher). Cool until lukewarm, about 10 minutes. Add egg, cream, salt, and nutmeg and blend well. Add 1 1/2 cups flour and mix until soft and slightly sticky dough forms, adding more flour by tablespoonfuls if too moist.
• Turn dough out onto lightly floured work surface. Divide into 6 equal portions. Gently roll 1 dough portion between hands and work surface to 3/4-inch-thick rope about 20 inches long. Cut into 3/4-inch-long pieces.
• Roll each piece over wires of slender whisk or dinner fork to make grooves in gnocchi. Arrange gnocchi in single layer on floured baking sheet. Repeat with remaining 5 dough portions.
• Cook 1/3 of gnocchi in large pot of boiling generously salted water until gnocchi rise to top and are cooked through and tender, about 5 minutes (check at 4 minutes). Using large strainer or slotted spoon, transfer gnocchi to large baking pan; arrange gnocchi in single layer. Cook remaining gnocchi in 2 batches. (Gnocchi can be prepared ahead. Let stand 1 hour at room temperature, or cover and refrigerate up to 2 days.)
• SERVING:
• Melt butter in large skillet over medium heat. Add gnocchi and cook until heated through, tossing often, about 8 minutes.
• Meanwhile, rewarm ragù over medium-low heat, stirring occasionally. Season to taste with salt and pepper.
• Ladle ragù into large shallow bowls. Spoon gnocchi over. Using vegetable peeler, shave Parmesan cheese over gnocchi.
• Garnish with fresh sage, if desired.

POTATO GNOCCHI WITH LAMB RAGù

Steps:

• 1 Prepare the gnocchi (see below). Then, in a large skillet, cook the olive oil, onion, bell pepper, and red pepper until the vegetables are tender, about 10 minutes. Add the garlic and cook 1 minute more. 2 Stir in the lamb and cook 15 minutes, stirring frequently to break up any lumps, until it is no longer pink. Stir in the tomatoes. Add the tomato paste, bay leaf, and salt. 3 Bring the sauce to a simmer and reduce the heat to low. Cook, stirring occasionally, until the sauce is thickened, about 11/2 hours. 4 Bring at least 4 quarts of water to a boil. Lower the heat so that the water boils gently. Drop the gnocchi into the water a few pieces at a time. Cook 30 seconds after the gnocchi rise to the surface. 5 Meanwhile, remove the bay leaf from the sauce. Spoon a thin layer into a large heated serving bowl. Skim the gnocchi from the pot with a slotted spoon, draining the pieces well. Add them to the bowl. Repeat with remaining gnocchi. Top with the remaining sauce and cheese. Serve hot. PREPARE THE GNOCCHI1 Place the potatoes in a large pot with cold water to cover. Cover the pot and bring to a simmer. Cook until the potatoes are tender when pierced with a knife, about 20 minutes. Dust two large baking sheets with flour. 2 While the potatoes are still warm, peel them and cut them into chunks. Mash the potatoes, using the smallest holes of a ricer or food mill, or by hand with a potato masher. Add the egg yolk and 2 teaspoons of salt. Stir in one cup of the flour just until blended. The dough will be stiff. 3 Scrape the potatoes onto a floured surface. Knead briefly, adding only enough flour so that the gnocchi will hold their shape when cooked but not so much that they become heavy. The dough should be slightly sticky. 4 Set the dough aside. Scrape the board to remove any dough scraps. Wash and dry your hands, then dust them with flour. Set out one or two large baking pans and dust them with flour. 5 Cut the dough into 8 pieces. Keeping the remaining dough covered, roll one piece into a long rope about 3/4 inch thick. Cut the rope into 1/2 inch-long nuggets. 6 To shape the dough, hold a fork in one hand with the tines pointed down. With the thumb of the other hand, roll each piece of dough over the back of the tines, pressing lightly to make ridges on one side and an indentation from your finger on the other. Let the gnocchi drop onto the prepared pans. The pieces should not touch. Repeat with the remaining dough. 7 Refrigerate the gnocchi until ready to cook. (Gnocchi can also be frozen. Place the baking sheets in the freezer for one hour or until firm. Put the gnocchi in a large heavy-duty plastic bag. Freeze up to one month. Do not thaw before cooking.)From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.