Name: Ricotta Gnocchi In Sausage Fennll Ragu
Cuisine: International
Ingredients: Gnocchi; 1 1/2 lb. fresh ricotta (goat milk if possible); 1 c. unbleached flour, or as needed; 2 large eggs, beaten; 1 T chopped fresh Italian parsley leaves; 1 tsp. salt; 1/2 tsp. freshly ground black pepper; 1/4 tsp freshly grated nutmeg; BASIC TOMATO SAUCE; 1/4 c.olive oil; 1 Spanish onion, chopped in 1/4 inch dice; 4 garlic cloves, thinly sliced; 3 T chopped fresh thyme (1T. dried); 1/2 medium carrot, finely shredded; 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved; Salt, to taste; In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer. Yield: 4 cups; SAUSAGE FENNEL SAUCE; 2 pounds Italian sausage, removed from casing and crumbled; 1 tablespoon fennel seeds, toasted & ground; 1 tablespoon red chile flakes; 1 red onion, finely chopped; 1 bulb fennel, finely chopped; 1 carrot, finely diced; 1 rib celery, finely diced; 4 cloves garlic, sliced; 2 cups basic tomato sauce (recipe follows); Pecorino Romano, grated

Ingredients

Gnocchi

1 1/2 lb. fresh ricotta (goat milk if possible)

1 c. unbleached flour, or as needed

2 large eggs, beaten

1 T chopped fresh Italian parsley leaves

1 tsp. salt

1/2 tsp. freshly ground black pepper

1/4 tsp freshly grated nutmeg

BASIC TOMATO SAUCE

1/4 c.olive oil

Ricotta Gnocchi In Sausage Fennll Ragu

Ingredients

Method

Sources

Complete your Ricotta Gnocchi In Sausage Fennll Ragu kit

Research Evidence

Share

Related Recipes

For the Curious Cook

Gear for Ricotta Gnocchi In Sausage Fennll Ragu