Skip to main content

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.

Comments

Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce