Potato Gnocchi with Beef Ragù

Name: Potato Gnocchi with Beef Ragù
Cuisine: Italian
Ingredients: 1/2 cup olive oil; 1 3/4 cups chopped onions; 3 ounces pancetta or bacon, finely chopped; 2 ounces prosciutto, finely chopped; 3 tablespoons chopped garlic; 2 pounds ground chuck; 4 cups beef stock or canned beef broth; 1 ounce dried porcini mushrooms, broken into small pieces; 1 tablespoon dried sage leaves; 1 6-ounce can tomato paste; 1 28-ounce can diced tomatoes in juice; 4 small russet potatoes (22 to 24 ounces total), peeled, cut into 1/2-inch pieces; 1 large egg; 2 tablespoons whipping cream; 1 1/4 teaspoons salt; 1/8 teaspoon ground nutmeg; 1 1/2 cups (about) all purpose flour; 1/2 cup (1 stick) butter; Wedge of Parmesan cheese; Fresh sage sprigs (optional)

Instructions

At the restaurant, the gnocchi are shaped in a time-honored manner that includes pressing each short dough piece against the tines of a fork. Home cooks may find it simpler to roll the dough along the wires of a whisk, as outlined here. Also, if you can't get ground chuck, buy a boneless chuck roast, and ask the butcher to grind it for you.

Updated at: Sat, 23 Nov 2024 22:03:12 GMT