VEAL RAGU WITH POTATO GNOCCHI
The conundrum of perfect potato gnocchi: How can they be so light yet also so soulful and satiating? The accompanying veal ragu, a resonant, warming, slow-cooked variant on the classic Bolognese, was designed for a cold winter night and is worthy of your best bottle of Barbera.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 18
Steps:
- Make the gnocchi: Preheat oven to 375 degrees. Spread 2 cups salt on a rimmed baking sheet. Place potatoes on top of salt, and bake until tender, about 1 hour. Let cool slightly, then peel. Press potatoes through a ricer onto a clean baking sheet, and spread loosely. Let cool.
- Turn potatoes onto a surface, shape into a mound, and form a well in the center. Pour egg into well, add remaining 2 teaspoons salt, and mix with a fork. Add flour gradually, kneading by hand until just combined.
- On a lightly floured work surface, divide dough into 10 pieces. Roll each into a 1/2-inch-thick rope. Cut ropes into 1/2-inch pieces. Press each piece to make a depression in the center, or press gently against tines of a fork. Arrange on a lightly floured baking sheet in a single layer. Cover with plastic, and freeze for at least 1 hour (or up to 3 months).
- Make the ragu: Reduce oven temperature to 300 degrees. Heat oil in a large Dutch oven over medium-high heat. Season veal generously with salt and pepper. Working in batches, cook until golden brown, 4 to 5 minutes per side. Transfer to a plate. Reduce heat to medium. Add onion and garlic, and cook until softened, about 4 minutes. Stir in tomato paste, and cook for 2 minutes. Add carrots and celery, and cook for 4 minutes. Stir in wine, bring to a boil, and cook for 1 minute.
- Add browned veal, tomatoes, stock, bay leaf, and thyme. Bring to a simmer, cover, and transfer to oven. Cook until veal is very tender, 2 1/2 to 3 hours. Using a slotted spoon, transfer veal to a dish, reserving liquid. Skim fat from liquid. Discard bay leaf and thyme. Remove meat from bones, shredding into bite-size pieces. Return to pot. Season with salt and pepper.
- Bring a large pot of salted water to a boil. Cook a few gnocchi at a time, stirring gently. Cook just until they float, 3 to 4 minutes. Transfer gnocchi to a colander to drain. Divide gnocchi among bowls, toss with ragu, and sprinkle with Parmesan.
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Dagimlidet Yoseph
[email protected]This dish was amazing! The ragu was rich and flavorful, and the gnocchi were light and fluffy. I will definitely be making this again soon.
Aqib jaan
[email protected]The ragu was a bit too salty for my taste. I think I'll reduce the amount of salt next time.
SIBONGILE GIQWA
[email protected]I made this dish for my family and they loved it! The ragu was rich and flavorful, and the gnocchi were light and fluffy. We all agreed that it was one of the best meals we've ever had.
Pashto Story
[email protected]This recipe is a keeper! The ragu was so flavorful and the gnocchi were the perfect consistency. I will definitely be making this again.
Diketso Ntobeng
[email protected]I'm not a big fan of veal, so I substituted ground beef in the ragu. It turned out great! The gnocchi were also very good.
Rasheed Hashmi
[email protected]This dish was a hit at my dinner party! Everyone loved the rich ragu and the pillowy gnocchi. I will definitely be making this again.
Ibrahem ahmed Gaming
[email protected]The veal ragu was a bit bland for my taste. I added some extra garlic and chili flakes to give it more flavor.
Sala ALbasha
[email protected]This recipe was a bit too complicated for me. I think I'll stick to simpler dishes in the future.
Pakistani Boy
[email protected]I followed the recipe exactly and the dish turned out great. The ragu was rich and flavorful, and the gnocchi were light and fluffy. I served it with a side of roasted vegetables and it was a delicious and satisfying meal.
T.K SAM
[email protected]Wow! This veal ragu with potato gnocchi is amazing! The flavors are incredible and the texture is perfect. I highly recommend this recipe.
Sania Alcaraz
[email protected]This dish was easy to make and turned out great! The ragu was flavorful and the gnocchi were light and fluffy. I will definitely be making this again.
Nkanyiso Dube
[email protected]The veal ragu was delicious, but the potato gnocchi were a bit too dense for my taste. Overall, it was a good dish, but I would probably try a different gnocchi recipe next time.
Ayeesha Mogale
[email protected]I've made this veal ragu with potato gnocchi a few times now, and it's always a hit. My family loves the hearty ragu and the soft, pillowy gnocchi. It's a great dish for a special occasion or a casual weeknight meal.
Ali Dar
[email protected]This veal ragu with potato gnocchi was an absolute delight! The ragu was rich and flavorful, with the perfect balance of herbs and spices. The gnocchi were light and fluffy, and cooked to perfection. I served it with a side of roasted vegetables and