Luca Ciano’s Gnocchi Con Ragu Di Mamma

Luca Ciano’s Gnocchi Con Ragu Di Mamma
The Luca Ciano Range At Harris Scarfe

Nothing compares to Nonna's home made Gnocchi. Unless, that is, you can create those authentic flavours yourself. Simply follow Luca Ciano's delicious Gnocchi Con Ragu Di Mamma recipe to bring out your inner Nonna and enjoy a classic Italian meal anytime you want.

Gnocchi Con Ragu Di Mama

Serves: Gnocchi serves: 4-5 people, Regu di Mamma serves: 8 people


INGREDIENTS


Gnocchi

1 Kg desiree potatoes, washed
250 g all-purpose plain flour
Pinch of nutmeg
2 tablespoons Parmigiano Reggiano
1 free-range egg
1 teaspoon salt

Luca Ciano's Gnocchi Con Ragu Di Mamma

Ragu di Mamma

15 g dried porcini mushrooms
60 ml extra virgin olive oil
50 g unsalted butter
1 small onion, finely chopped
1 small carrot, finely chopped
1 celery stalk, finely chopped
1 garlic clove, crushed
100 g pancetta, finely chopped
200 g pork mince
200 g veal mince
1 tablespoon good quality tomato paste
1 cup red wine (any of your choice)
400 g tin whole peeled tomatoes
2 bay leaves
10 basil leaves, chopped

Luca Ciano's Gnocchi Con Ragu Di Mamma


INSTRUCTIONS


Gnocchi

Boil potatoes with plenty of salted water. When cooked, drain. Then, as soon as possible, peel and grate. Place the potatoes on a flat surface and, a little at a time, add the flour, nutmeg, Parmigiano, egg and salt. Knead until a dough is formed - you might not need all the flour. Do not over-knead. Divide the gnocchi dough into four pieces. Roll each one into a 1.5-2 cm thick roll. Cut each roll with a sharp knife into 2-3cm lengths. Roll each one on a small fork to give the classic gnocchi shape.
To cook the gnocchi, bring a large pot of water to a boil, adding a teaspoon of salt per litre of water. Drop the gnocchi into the boiling water. As soon as they surface, drain and transfer to a serving dish, adding the sauce of your choice as soon as possible to prevent the gnocchi sticking to each other. Toss with the sauce on a low-medium heat for 1 minute. A basic way to serve is with a drizzle of olive oil and freshly cracked pepper.


Ragu di Mamma

Place porcini mushrooms in a bowl, cover with water and soak for 15 minutes, until soft. Drain and chop roughly.
While the porcini are soaking, heat oil and butter in a flameproof casserole on medium heat. Cook onion, carrot, celery, and garlic for 5 minutes, until slightly soft. Add pancetta. Cook for a further 3-4 minutes, until brown. Increase heat to high. Add pork and veal mince and cook, stirring to break up any lumps, for 10 minutes, until the mince has browned. Season to taste. Add tomato paste. Cook for 3 minutes until slightly darkened. Add tomatoes and bring to the boil. Reduce heat to low. Add porcini and bay leaves. Cover. Simmer, stirring every 30 minutes for 3 hours, until reduced. Season again to taste. Uncover and cook for another hour, until the ragu has thickened.
Stir in basil just before serving.


Gnocchi Con Ragu

Bring a large pan of salted water to the boil and cook the gnocchi
Meanwhile, in a large frying pan bring the ragu to a simmer.
As the gnocchi rise to the surface, carefully drain and toss with ragu for 1 minute.
Serve with Parmigiano Reggiano and a drizzle of olive oil.

The Swiss Diamond Range At Harris Scarfe

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