Gnocchi in meaty tomato sauce

Name: Gnocchi in meaty tomato sauce
Prep time: 2 h
Total time: 2 h
Cuisine: European, Italian, Mediterranean
Ingredients: 800 gr of canned tomatoes; 200 gr Lamb shoulder; 200 gr veal; 2 pork sausages; 1 dl dry white wine; 30 gr butter; 3 juniper berries; 2 large onion; 2 carrots; 1 celery stalk; 1 small bunch of thyme; 1 bay leaf; ½ garlic head; ½ red chilly; 3 cloves; 3 tbsp Extra virgin olive oil; Salt and pepper (to taste); Grated Pecorino or Grana Padano cheese; 600 gr of potatoes, boiled and riced; 80 gr of plain flour (plus extra to dust); 160 gr chestnut flour; 80 gr of grated Grana Padano; Salt and pepper to taste; 1 egg; Nutmeg to taste

5 steps

Prep:2h

In Abruzzo, we often enrich gnocchi with chestnut flour, obtained from fresh chestnuts harvested during the autumn months. Our family was particularly keen as we owned a few chestnut trees up in the mountains. They are a little softer and sweeter than normal potatoes gnocchi. The sauce in this occasion is a meaty tomato sauce with sausages, lamb and pork.

Updated at: Thu, 02 May 2024 16:38:25 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories1025.3 kcal (51%)

Total Fat50.6 g (72%)

Carbs100.7 g (39%)

Sugars14.8 g (16%)

Protein42.6 g (85%)

Sodium1608.1 mg (80%)

Fiber11 g (39%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Start by preparing the gnocchi. Boil the potatoes until soft, remove from the water and peel. Mash them with a ricer and set aside to cool. Once the mashed potatoes are cool to the touch, knead them well until smooth with the flour, egg, chestnut flour and Grana Padano cheese, adding a touch of salt, pepper and nutmeg to taste. Depending on the consistency, you can add a touch of extra flour – the dough should be moist but not wet.

Step 2

To form the gnocchi, take a piece of dough and with the palm of your hands, roll it out to create a long, thick string of dough. Repeat the process until all the dough is used. Next cut the gnocchi into short lengths or rectangles with a dough scraper or blunt knife, dusting the gnocchi with extra flour as you cut to absorb excess moisture. (If you want to go the extra mile, get your hands on a wooden butter paddle or pasta comb, with which you can create a beautiful pattern on the gnocchi by rolling each of them on it). Once complete, place the gnocchi on a baking tray, dust with flour again and set aside (the gnocchi can also be prepared in advance, frozen and cooked from frozen).

Step 3

For the sauce, Season the meat with salt and pepper and roast it on high heat in a large pot with a drizzle of olive oil. Once golden add the vegetables, herbs, spices and butter. Let it caramelized and pour the white wine in. Once the alcohol evaporates, add the tomatoes and simmer on low heat for about 2 hours stirring every now and then.

Step 4

Once the sauce is ready, thick and flavorful, strain the meats and the vegetables from the sauce and discard herbs, garlic and celery. Chop roughly the meats, carrots, chilly and onion and put them back in the tomatoes sauce.

Step 5

Gently drop the gnocchi in salted boiling water and cook for about 2-3 minutes or until they float to the surface. Toss the gnocchi in the sauce and mix well to coat them evenly. Plate with abundant sauce and top with grated cheese such as pecorino or Grana Padano before you enjoy it with a nice glass of red wine.