Ingredients
- 1 pound yukon gold potatoes
- 1 pound ricotta cheese
- 5 pound egg yolks
- 1 tablespoon kosher salt
- 6 ounce all purpose flour – by weight – plus more for dusting
- 1 1/2 tablespoon grated parmesan cheese
- 1 pound yukon gold potatoes
- 1 pound ricotta cheese
- 5 pound egg yolks
- 1 tablespoon kosher salt
- 6 ounce all purpose flour – by weight – plus more for dusting
- 1 1/2 tablespoon grated parmesan cheese
- 1 tablespoon olive oil
- 1/2 tablespoon onion, small dice
- 2 stalk celery, small dice
- 1 stalk carrot, small dice
- 1 stalk bay leaf
- 2 pound ground beef
- 2 pound ground pork
- 1/4 cup red wine
- 1/2 cup chicken broth
- 1 tablespoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup tomato puree
- 1 tablespoon tomato paste
Preparation
Baking Directions:
For sauce:Heat olive oil in large sauté pan until it just begins to smoke.
Add pork and beef and sauté until golden brown and cooked through.
Break large chunks with a wooden spoon.
Remove cooked meat with a slotted spoon and pour off all but 1 tablespoon of liquid left behind.
Return pan to heat and when it just begins to smoke add vegetables and sauté until golden brown.
Remove vegetables from pan and pour off remaining liquid.
Return pan to heat and add red wine, scraping bits from the bottom of the pan.
Continue cooking wine until it reduces to a syrupy consistency.
Add chicken stock, tomato sauce, and tomato paste to pan and bring to a simmer.
Add meat and vegetables and bay leaf to pan and return to a simmer.
Reduce heat to medium and let mixture slowly simmer for approximately 30 minutes, or until liquid has reduced to a saucelike consistency.
Season with salt and black pepper to taste.
For gnocchi:Peel the potatoes and simmer until they can be easily pierced with a small knife.
Remove the potatoes from water and let them cool for 5 minutes.
While still warm, pass the potatoes through a ricer and let cool for 5 minutes more.
Meanwhile, in a medium-size bowl, mix ricotta, egg yolks, salt, pepper and grated Parmesan.
(If the ricotta is too soft or watery, line a colander with cheesecloth and set it over a bowl.
Set the bowl in the refrigerator and let it drain for 1 hour.)
Add the potato to the ricotta mixture and gently mix by hand.
Be careful not to overwork.
Add the flour in two portions, mixing by hand and being careful not to overwork.
Let the dough rest for 1 hour before portioning.
When ready, dust a clean work surface with flour and divide the dough into 4 portions.
Gently roll the dough from the center outwards, stretching to create one long, ropelike piece.
The dough should be about 1/2- to 3/4-inch thick.
With a bench scraper, cut the gnocchi into individual pieces approximately 1 inch long.
Remove gnocchi to a baking tray dusted with flour.
To cook, bring 2 quarts water to a boil and add 2 tablespoons kosher salt.
Add 8 to 10 pieces of gnocchi and cook until all the gnocchi begin to float.
Warm 3 to 4 ounces Bolognese sauce in a sauté pan.
Quickly remove from boiling water and add gnocchi to the pan with warm Bolognese sauce.
Toss to coat and serve immediately.
