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Potato Gnocchi with Beef Ragù Recipe

Potato Gnocchi with Beef Ragù Recipe

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Ingredients

Count

Nutrition

950

Calories

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Ingredients:

Serving

1/2 cup olive oil
1 3/4 cups chopped onions
3 oz pancetta or bacon, finely chopped
2 oz prosciutto, finely chopped
3 tbsp chopped garlic
2 lb ground chuck
4 cups beef stock
1 oz dried porcini mushrooms, broken into small pieces
1 tbsp dried sage leaves
1 6- oz can tomato paste
1 28- oz can diced tomatoes in juice
4 small russet potatoes (22 to 24 oz total), peeled , cut into 1/2-inch pieces
1 large egg
2 tbsp whipping cream
1 1/4 tsp salt
1/8 tsp ground nutmeg
1 1/2 cups (about) all purpose flour
1/2 cup (1 stick) butter
wedge of parmesan cheese
fresh sage sprigs (optional)

Directions:

Heat oil in heavy large pot over medium heat. Add onions, pancetta, prosciutto, and garlic and sauté until mixture begins to brown, about 10 minutes. Add ground chuck and cook until no longer pink, breaking up with fork, about 5 minutes. Add 1 cup stock, mushrooms, and sage. Simmer until liquid is almost absorbed, about 4 minutes. Add remaining 3 cups stock, 1 cup at a time, simmering until liquid is almost absorbed before adding more. Mix in tomato paste, then tomatoes with juices. Simmer until meat is very tender, stirring occasionally and thinning with about 1 cup water every 30 minutes, about 1 1/2 hours (sauce will be medium-thick consistency). (Can be prepared up to 4 days ahead.Refrigerate uncovered until cold. Cover; keep refrigerated.)
Steam potatoes over boiling water until tender, about 12 minutes. Working in batches, press warm potatoes through ricer into large bowl (or place warm potatoes in large bowl and mash finely with potato masher). Cool until lukewarm, about 10 minutes. Add egg, cream, salt, and nutmeg and blend well. Add 1 1/2 cups flour and mix until soft and slightly sticky dough forms, adding more flour by tablespoonfuls if too moist.
Turn dough out onto lightly floured work surface. Divide into 6 equal portions. Gently roll 1 dough portion between hands and work surface to 3/4-inch-thick rope about 20 inches long. Cut into 3/4-inch-long pieces.
Roll each piece over wires of slender whisk or dinner fork to make grooves in gnocchi. Arrange gnocchi in single layer on floured baking sheet. Repeat with remaining 5 dough portions.
Cook 1/3 of gnocchi in large pot of boiling generously salted water until gnocchi rise to top and are cooked through and tender, about 5 minutes (check at 4 minutes). Using large strainer or slotted spoon, transfer gnocchi to large baking pan; arrange gnocchi in single layer. Cook remaining gnocchi in 2 batches. (Gnocchi can be prepared ahead. Let stand 1 hour at room temperature, or cover and refrigerate up to 2 days.)
SERVING: Melt butter in large skillet over medium heat. Add gnocchi and cook until heated through, tossing often, about 8 minutes.
Meanwhile, rewarm ragù over medium-low heat, stirring occasionally. Season to taste with salt and pepper.
Ladle ragù into large shallow bowls. Spoon gnocchi over. Using vegetable peeler, shave Parmesan cheese over gnocchi.
Garnish with fresh sage, if desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	950.45 Kcal (3979 kJ)
Calories from fat	412.73 Kcal
		% Daily Value*
Total Fat	45.86g	71%
Cholesterol	173.23mg	58%
Sodium	1555.86mg	65%
Potassium	2310.05mg	49%
Total Carbs	77.65g	26%
Sugars	13.4g	54%
Dietary Fiber	6.85g	27%
Protein	59.11g	118%
Vitamin C	43.9mg	73%
Vitamin A	0.1mg	3%
Iron	5.7mg	32%
Calcium	186.8mg	19%

Amount Per 100 g
Calories	127.84 Kcal (535 kJ)
Calories from fat	55.51 Kcal
		% Daily Value*
Total Fat	6.17g	71%
Cholesterol	23.3mg	58%
Sodium	209.27mg	65%
Potassium	310.71mg	49%
Total Carbs	10.44g	26%
Sugars	1.8g	54%
Dietary Fiber	0.92g	27%
Protein	7.95g	118%
Vitamin C	5.9mg	73%
Iron	0.8mg	32%
Calcium	25.1mg	19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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