Ricotta Gnocchi with Veal Ragu
This Ricotta Gnocchi with Veal Ragu is the ultimate comfort food for chilly weather! Packed with layers upon layers of flavor, this recipe is definitely a keeper!
Servings: 6 servings
Calories: 600kcal
Ingredients
For the Veal Ragu
- 1 Tbsp olive oil plus more for finishing
- 1 large yellow onion diced
- 2 carrots peeled and diced
- 2 stalks celery diced
- ¼ cup fresh Italian parsley chopped, plus more for garnishing
- 2 tsp minced garlic
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 pounds ground veal
- ½ cup dry red wine can substitute with beef stock
- 3 Tbsp tomato paste
- 2½ cups beef stock
- 1 28-oz. can plum tomatoes (preferably San Marzano style)
- Parmesan cheese grated
For the Gnocchi
- 1.5 cups ricotta cheese drained
- 1 cup semolina flour
- 3 large egg yolks
- ¾ cup finely grated Parmesan cheese
- ½ tsp kosher salt
- ¼ tsp black pepper
Instructions
For the Veal Ragu
- Using a large stock pot or Dutch oven, add olive oil and place over medium heat. Once hot, add onion, carrots, celery, parsley, garlic, salt, pepper, thyme and rosemary; stir until well combined.
- Sauté for 6-7 minutes, or until onions have softened.
- Add veal; stir until well combined.
- Continue sautéing for 12-15 more minutes, or until veal has browned slightly.
- Add wine and stock. Bring mixture to a boil; boil for 1-2 minutes.
- Add tomato paste and tomatoes; stir until well combined. Reduce heat to low and let simmer uncovered for 2-2½ hours, stirring occasionally.
For the Gnocchi
- Using a medium mixing bowl, add all gnocchi ingredients; stir until well combined.
- Cover bowl with plastic wrap and let rest for ~30 minutes.
- While dough is resting, bring a large pot of salted water to a boil.
- Roll dough into a log approximately 1" thick. (Tip: Roll log in extra semolina flour to keep it from sticking.) Slice log into ~1" pieces.
- Add gnocchi to boiling water; cook until gnocchi float (~1-2 minutes).
- Using a slotted spoon, transfer the cooked gnocchi onto plates. Top with Veal Ragu.
- Before serving, drizzle top of dish with olive oil. Sprinkle with Parmesan cheese and freshly chopped Italian parsley.
Nutrition
Calories: 600kcal | Carbohydrates: 34g | Protein: 50g | Fat: 27g | Saturated Fat: 13g | Cholesterol: 264mg | Sodium: 1236mg | Potassium: 1192mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4950IU | Vitamin C: 20mg | Calcium: 346mg | Iron: 4mg
