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fresh Ricotta unbleached flour eggs salt freshly ground black pepper nutmeg tomato sauce c.olive oil onion garlic carrot tomatoes salt saucepan sauce Italian sausage fennel seeds red chile flakes red onion fennel carrot celery garlic tomato sauce pecorino romano
Viewed: 107 - Published at: 9 years agoIngredients
- 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
Method
- GNOCCHI
- Drain ricotta in fridge at least 8 hours.
- Place in medium bowl and gently stir in 1 c. flour, eggs, parsley, nutmeg, salt & pepper util a soft dough forms.
- Forming gnocchi & place on baking sheet lined with a lightly-floured kitchen towel.
- Refrigerate or freeze
- BASIC TOMATO SAUCE
- Heat olive oil over medium heat.
- Brown onion and garlic .
- Add thyme and carrot and cook 5 minutes more.
- Add tomatoes and juice and bring to a boil, stirring often.
- Lower heat and simmer for 30 minutes until thick. Season with salt.
- (Makes 4 c. Keeps refrigerated 1 week, frozen up to 6 months.)
- SAUSAGE FENNEL SAUCE
- Brown sausage in heavy pan over high heat.
- Add half fennel seeds and chile flakes.
- Remove sausage from pan when cooked.
- Brown onions, fennel, carrots, celery and garlic. Return sausage with remaining spices.
- Stir in tomato sauce and simmer 30 mins.
- Season well with salt and pepper.
- Meanwhile, bring 6 quarts of water to boil and add 2 tablespoons salt.
- Slip as many gnocchi at a time as will float freely into boiling water, stirring gently with a wooden spoon.
- Cook until gnocchi rise to surface, about 5 minutes. (Cut into center - should be the same color and consistency all the way through.)
- Scoop out & drain
- Add to pan hot ragu, tossing gently to coat.
- Top with Pecorino Romano and serve.
