Chef’s note: You can make the gnocchi ahead of time and store in the freezer. To freeze, scatter the floured gnocchi on baking sheets and set in the freezer. Once frozen, transfer the gnocchi to plastic bags, squeeze out the air and seal. Return to the freezer and store for up to 3 months.
For the Ricotta Gnocchi
Ingredients
- ¾ cup all-purpose flour, plus more for dusting
- ½ cup grated Parmigiano Reggiano cheese
- ½ teaspoon kosher salt
- Grated zest from one lemon, optional
- 1 cup whole milk ricotta, drained
- 1 large egg
Method
- In a large bowl, combine the flour, Parmigiano Reggiano cheese, salt, and zest. Add the ricotta and egg; using a wooden spoon or your fingers, mix until the dough just comes together, taking care not to overwork the dough, which could cause it to toughen.
- Scrape the dough onto a well-floured surface and pat into a rough square. Cut the dough into fourths using a bench scraper or knife. Gently roll each piece into foot-long ropes, about an inch in diameter, flouring as needed to prevent the dough from sticking to the surface. Cut each rope into ½ inch pieces and set aside while your water comes to a boil.
For the Bolognese
Ingredients
- Olive oil
- ½ pound ground pork
- Kosher salt
- Freshly ground black pepper
- ½ pound (1½ cups) butternut squash, peeled and cut into small dice
- 1 small onion, diced
- 2 ribs celery, diced
- 3 cloves garlic, sliced
- Small bundle thyme, tied with butchers’ twine
- ½ cup tomato paste
- 1 cup dry white wine
- 1 cup water
- 1 cup whole milk
- Freshly grated nutmeg, to taste
- Pinch of chili flakes, optional
- 2 tablespoons unsalted butter
Method
- Heat a heavy bottomed pan over medium-high heat; add ¼ cup of olive oil and when it’s hot, add the ground pork, breaking up any lumps as it cooks. Cook until it begins to brown, 4 to 5 minutes. Season with salt and pepper. Add the squash and continue to cook until it begins to soften, about 5 minutes. Stir in the onions, celery and garlic with a large pinch of salt and cook, stirring occasionally, until the vegetables soften and begin to caramelize, about 5 minutes.
- Make a little space in the pan and stir in the tomato paste, toasting it on the base of the pan for a few minutes until it looks rusty, then stir well to incorporate. Deglaze the pan with white wine, scraping the bottom of the pan to loosen any brown bits that have accumulated. Drop in the thyme bundle and add the water and milk. Bring to a simmer, taste and season with salt and pepper, and grate in some fresh nutmeg. Cook, partially covered, until the sauce has thickened and reduced, about 30 minutes. Remove the thyme bundle and discard.
- Bring a large pot of salted water to a boil; add the gnocchi and simmer gently until they begin to float. Continue to cook until they are just tender, 1 to 2 minutes after the gnocchi have risen to the top and float. Transfer the gnocchi to the Bolognese sauce; add 2 tablespoons of butter and gently toss until they are coated with sauce.
For Serving
Ingredients
- Olive oil
- 12 sage leaves
- Freshly grated Parmigiano Reggiano cheese
Method
- Place a small sauté pan over medium heat and add 2 tablespoons of olive oil and when hot, add the sage leaves and cook until crisp, about 1 minute. Carefully remove the crisp leaves to a cutting board or paper towels.
- Spoon the gnocchi and sauce into warm bowls. Top with freshly grated Parmigiano Reggiano cheese and garnish with the crispy sage leaves. Serve immediately.
When I was a young chef at Giovanni’s, Jacques came in for dinner with Julia and I made them a gnocchi course with these ricotta dumplings. Even though I could barely breathe for the three hours they were there, it was the highlight of my culinary career.