These potato gnocchi – also known as gnocchi – with pork ragout are ideal for Easter and Easter, seasons in which family and friends usually have free time to be together.
They are brilliant, substantial enough to be presented as a single dish and so delicious that we assure you that everyone will want to repeat them.
We love pasta from scratch and it’s also worth trying it at home with ravioli or spaghetti.
Ingredients Potato gnocchi with pork ragout
For the ragù
- 3 tablespoons of extra virgin olive oil
- 1 small yellow onion, peeled and diced
- ½ kilo of ground pork
- 1 small carrot, peeled and diced
- 1 celery stalk, diced
- 2 cups whole and peeled canned San Marzano tomatoes with their juice
- 1 cup of whole milk
- 1 glass of dry white wine
- The cheese Parmesan Cheese freshly grated.
- 1 tablespoon of tomato paste
- Salt and freshly ground black pepper to taste.
For the gnocchi
- ¼ of mashed potatoes
- 1 1/2 cups of flour
- Salt to taste
For the ragù
- Heat the oil in a large saucepan over medium-high heat. When it is hot, add the onion, carrot and celery.
- Cook, stirring occasionally, until the onion turns translucent and begins to brown and soften, 18 to 20 minutes.
- Add the pork, season with salt and cook, stirring often, until the meat is cooked through, about 5 minutes.
- Add the milk and cook until almost completely evaporated, 8 to 10 minutes.
- Add the white wine and cook until it evaporates, 10 to 12 minutes more.
- Lightly mash the tomatoes with your hands and add them with their juice and tomato paste. Raise the heat to high and bring to a boil. Keep on low heat.
- Cook, stirring occasionally, until the meat is tender and the fat in the pan begins to separate and build up on the tomatoes, about an hour.
Preparation of the gnocchi
- Boil the potatoes over high heat and once boiled, lower the heat to a boil.
- Cook until potatoes are tender once pierced with a kitchen knife, about 45 minutes.
- Drain and rub the skin with a dry dish towel while the potatoes are still hot.
- Pass the potatoes in a potato masher on a clean and lightly floured work surface.
- Gradually work ¾ cup of flour with your hands until it is well incorporated, then knead gently until the dough is soft and smooth.
- Add up to ½ cup of extra flour as needed to prevent the dough from sticking to the surface.
- Divide the dough into 4 equal parts. Cover 3 pieces with a dry tea towel to keep them warm while you shape the dumplings.
- Scrape the clean work surface and lightly dust with fresh flour.
- Roll 1 piece of dough into a 2cm thick log.
- Cut the log crosswise into 2 cm balls of dough.
- Roll each ball of dough against the tines of a fork to create ridges.
- Repeat with the remaining pieces of dough.
- Separate the dumplings into 4 batches.
- Fill a large saucepan 2/3 full with very salted water and bring to a boil over high heat.
- Working with one batch of dumplings at a time, cook until they float, it may take 30-40 seconds.
- Transfer the gnocchi with a fine sieve into a hot serving bowl, reserving the cooking water. Repeat with the remaining batches.
At your service
- Add the gnocchi and mix with the sauce. Add a little cooking water if the sauce is too thick.
- To serve. garnish with cheese Parmesan Cheese and more pepper. And if you want to discover the Italian tradition of the end of the month that involves the consumption of gnocchi, come and visit us.