Sausage Ragu with Ricotta Gnocchi

Method6 steps · about 1 hr 30 min

1. 1

   Step 1: Peel and finely chop the carrot (1), celery (1) and half onion. Heat 1 tablespoon olive oil in a large pan and sauté the vegetables slowly on low heat for 10–15 minutes, stirring frequently, until softened and duller in colour.

   Soften soffritto slowly · 15 minUses 1 carrot, peeled and finely chopped · 1 celery stalk, finely chopped · 1/2 small onion, finely chopped · 1 tablespoon olive oil for the soffritto

2. 2

   Step 2: Add the chopped garlic (1) to the softened vegetables and sauté until fragrant. Turn the heat up to medium and add the meat from all 6 sausages, with their casings removed. Brown it, breaking it into smaller pieces with a wooden spoon.

   Uses Soft vegetable soffritto · 1 garlic clove, finely chopped · 6 coarsely ground pork sausages, casings removed

3. 3

   Step 3: Add all 125 ml red wine to the browned sausage and vegetables and reduce by half. Add all 550 g passata, the bay leaf (1), fennel seeds (1 tablespoon) and rosemary sprig (1). Season with black pepper and a little salt only if needed, since the sausages may already be salty. Rinse the passata container with all 125 ml measured water and add the rinse to the sauce.

   Uses Browned sausage and vegetable base · 125 ml red wine · 550 g passata · 1 bay leaf · 1 tablespoon fennel seeds · 1 rosemary sprig · Salt for the ragu, to taste only if needed · Black pepper for the ragu, to taste

4. 4

   Step 4: Simmer the assembled ragu on low heat for 1 hour, stirring occasionally to prevent sticking. Start preparing the gnocchi when about 20 minutes remain on the simmer, and keep the sauce hot until the gnocchi are ready.

   Simmer sausage ragu · 60 minUses Assembled sausage and tomato sauce

5. 5

   Step 5: About 20 minutes before the ragu finishes, stir all 400 g ricotta, 3 eggs, 20 g grated Parmesan and the pinch of salt and pepper together until smooth. Sift flour in gradually from the 250–300 g stock, roughly a quarter at a time, folding after each addition. Stop when a soft dough forms that is manageable without sticking to your hands. Lightly dust the work surface and knife with extra flour. Form the dough into a rough log and divide into four; roll each quarter into a log about 1/2–1 inch thick, then cut into small-to-medium gnocchi and set them on a lightly floured surface. Bring a large pot of separate water to a boil and salt it. Add the shaped gnocchi and cook until they float and are cooked through.

   Uses 400 g ricotta for gnocchi · 3 eggs for gnocchi · 20 g Parmesan, freshly grated, for gnocchi · 1 pinch salt and pepper for gnocchi · Flour gradually incorporated as needed for soft gnocchi dough · Extra flour for dusting the work surface, knife and gnocchi · Water for boiling the gnocchi, as needed · Salt for gnocchi cooking water, as needed

6. 6

   Step 6: When the ragu has finished its hour of simmering, remove the bay leaf and rosemary stem. Lift the cooked gnocchi from their water with a slotted spoon, add them to the hot ragu and toss gently to coat. Serve in 6 portions.

   Uses Cooked homemade ricotta gnocchi · Finished hot sausage ragu