Tuesday, January 7, 2014

Ricotta Gnocchi con Ragù alla Bolognese


When I was talking to Riley - on the way home from mandolin lessons tonight - about what he wanted to make with dinner, he didn't miss a beat: "I want to make the ricotta gnocchi like Chef Brad made at La Balena." Okay. "And I want to make the beef heart Bolognese...just like Chef Brad." Oye.

I was able to talk him out of the beef heart Bolognese; we had ground beef in the fridge. Look what he made!


2 C whole-milk ricotta (we used Riley's Homemade Ricotta!)
2 large eggs, lightly beaten
1 1/4 C white whole wheat flour
1 1/2 C grated Parmigiano-Reggiano
dash of grated nutmeg
freshly ground sea salt
freshly ground pepper

Stir together ricotta, eggs, cheese, nutmeg, salt and pepper. Add flour, stirring with a silicone spatula to form a soft, wet dough.

Shape dough on a parchment-lined surface with lightly floured hands. Roll into 1" ropes and cut crosswise into 1" pieces with a lightly floured knife to form pillow dumplings.


Place gnocchi on parchment-lined surface until you're ready to cook them.


Cook gnocchi in a few batches in a pasta pot of boiling salted water with a splash of olive oil. Add a few to the pot at a time, stirring occasionally. When they float to the surface, they are finished. Lift out with a slotted spoon and drain in colander.


Toss the gnocchi with the sauce of your choice. Riley made a quick Bolognese with onions, shallots, ground beef, fresh tomato sauce, beer, freshly ground sea salt, freshly ground pepper, and fresh chervil. Pronto al tavolo.

The verdict: "Mom, this tastes just like Chef Brad's at La Balena!"


I don't know about that, but it was delicious. And I am very, very proud of my Precise Kitchen Elf.

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