VEAL RAGU WITH POTATO GNOCCHI
The conundrum of perfect potato gnocchi: How can they be so light yet also so soulful and satiating? The accompanying veal ragu, a resonant, warming, slow-cooked variant on the classic Bolognese, was designed for a cold winter night and is worthy of your best bottle of Barbera.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 18
Steps:
- Make the gnocchi: Preheat oven to 375 degrees. Spread 2 cups salt on a rimmed baking sheet. Place potatoes on top of salt, and bake until tender, about 1 hour. Let cool slightly, then peel. Press potatoes through a ricer onto a clean baking sheet, and spread loosely. Let cool.
- Turn potatoes onto a surface, shape into a mound, and form a well in the center. Pour egg into well, add remaining 2 teaspoons salt, and mix with a fork. Add flour gradually, kneading by hand until just combined.
- On a lightly floured work surface, divide dough into 10 pieces. Roll each into a 1/2-inch-thick rope. Cut ropes into 1/2-inch pieces. Press each piece to make a depression in the center, or press gently against tines of a fork. Arrange on a lightly floured baking sheet in a single layer. Cover with plastic, and freeze for at least 1 hour (or up to 3 months).
- Make the ragu: Reduce oven temperature to 300 degrees. Heat oil in a large Dutch oven over medium-high heat. Season veal generously with salt and pepper. Working in batches, cook until golden brown, 4 to 5 minutes per side. Transfer to a plate. Reduce heat to medium. Add onion and garlic, and cook until softened, about 4 minutes. Stir in tomato paste, and cook for 2 minutes. Add carrots and celery, and cook for 4 minutes. Stir in wine, bring to a boil, and cook for 1 minute.
- Add browned veal, tomatoes, stock, bay leaf, and thyme. Bring to a simmer, cover, and transfer to oven. Cook until veal is very tender, 2 1/2 to 3 hours. Using a slotted spoon, transfer veal to a dish, reserving liquid. Skim fat from liquid. Discard bay leaf and thyme. Remove meat from bones, shredding into bite-size pieces. Return to pot. Season with salt and pepper.
- Bring a large pot of salted water to a boil. Cook a few gnocchi at a time, stirring gently. Cook just until they float, 3 to 4 minutes. Transfer gnocchi to a colander to drain. Divide gnocchi among bowls, toss with ragu, and sprinkle with Parmesan.
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Arkam Haidar
[email protected]This dish was a bit time-consuming to make, but it was worth it. The end result was a delicious and impressive meal that my guests loved.
Queen Empress
[email protected]I'm not a fan of veal, but I was pleasantly surprised by this dish. The ragu was flavorful and the gnocchi was perfectly cooked. I would definitely recommend this dish to anyone who is looking for a hearty and delicious meal.
Milancy Louw
[email protected]This dish was amazing! I loved the combination of flavors and textures. The veal ragu was rich and savory, and the potato gnocchi was light and fluffy. I will definitely be making this dish again.
brad pollock
[email protected]Overall, this dish was a good starting point, but I would make a few changes next time to suit my taste.
Maya Wade
[email protected]The gnocchi was a bit too dense for my liking. I think I would try a different recipe next time.
Touqeer Hassan
[email protected]This dish was a bit too salty for my taste. I think I would reduce the amount of salt in the ragu next time.
Fahmo Fani
[email protected]I made a few substitutions to the recipe, but the dish still turned out great. I used ground beef instead of veal and I added some chopped carrots and celery to the ragu. The gnocchi was also a hit with my family.
Md. Mahabur Rhomun Rifat
[email protected]I followed the recipe exactly and the dish turned out perfectly. The ragu was rich and flavorful and the gnocchi was light and fluffy. I would definitely recommend this recipe to anyone looking for a delicious and impressive meal.
sherrita Hale
[email protected]This dish was a bit time-consuming to make, but it was worth it. The end result was a delicious and impressive meal that my guests loved.
Malebohang Tukiso
[email protected]I'm not usually a fan of veal, but this dish changed my mind. The ragu was so flavorful and the gnocchi was the perfect accompaniment. I will definitely be making this again.
adham karim
[email protected]I made this dish last night and it was a hit! My family loved the hearty ragu and the gnocchi was a fun and delicious addition. I will definitely be making this again.
Baba Nawab
[email protected]This veal ragu with potato gnocchi was an absolute delight! The flavors were rich and complex, with the slow-cooked veal melting in my mouth. The potato gnocchi was perfectly cooked, light and fluffy. I highly recommend this dish for a special occasi