Ingredients
GNOCCHI
- 2 cups 00 flour
- 8 golden potatoes simmered whole with skin on and peeled after fully cooked. DO NOT SALT the water.
- 1 teaspoon salt
- ⅛ teaspoon white pepper
- ⅛ teaspoon nutmeg
- 2 eggs
LAMB AND PORK RAGÙ SAUCE
- 2 tablespoons extra-virgin olive oil
- 1 pound ground lamb
- 1 pound ground pork
- 2 celery stalks small dice
- 1 onion small dice
- 2 carrot small dice
- ¼ cup white wine
- 2 quarts canned tomato
- 1 tablespoon oregano
- 3 tablespoon tomato paste
GREMOLATA
- 1 tablespoon chopped parsley
- 1 teaspoon minced garlic
- 2 teaspoon minced lemon zest
Directions
To prepare the Gnocchi
- (Makes about 150 gnocchi. Uncooked gnocchi can be frozen and used later.)
- Using a potato ricer, rice the peeled potatoes and lay flat to dry on a board or counter.
- Dust with 00 flour.
- Season with salt, white pepper and nutmeg.
- Bring together with your hands, make a well in the center, crack eggs into well.
- Mix thoroughly with your hands until ingredients come together.
- Build the dough by kneading for approximately 5 minutes. Dough should feel soft and smooth. Be careful not to overwork the dough. To make the gnocchi, cut the dough into pieces and roll the dough into a ¾-inch to 1-inch-thick ropes. The thicker the rope the heavier the gnocchi. Using a pastry cutter cut the rope into 1-inch pieces.
To prepare the sauce
- (Serves 4)
- Salt and pepper, to taste. In a large pot over medium heat, heat oil. Add onion, carrots and celery; cook until soft, 5 minutes. Add tomato paste and cook until fragrant, 1 minute more. Add lamb and pork; cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes.
- Add white wine and cook until mostly reduced, about 5 minutes. Add tomatoes and oregano, and season with salt and pepper.
- Bring to a boil, then reduce heat and let simmer for 1 hour. Season with more salt and pepper to taste.
To prepare the gremolata
- Mix ingredients together
Assembly
- To assemble, you’ll need 28 pieces of the gnocchi from above. Preheat a large saucepan on the stove. Coat the bottom of the pan with vegetable oil and begin to sauté the gnocchi. Flip and turn the gnocchi until they are golden brown.
- Add the lamb ragù and warm through.
- Finish with gremolata and 3 ounces of Fruition Farms Dairy & Creamery fresh ricotta.
