tagAlt.Potato Gnocchi with Ragù

Homemade Potato Gnocchi with Traditional Ragù

Craft irresistibly tender gnocchi and serve with a luscious homemade ragù bursting with Italian tradition.
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    • ( Scored 5 on 1 reviews )

Vanessa:

As a kid, gnocchi were my absolute favourite kind of pasta, and gnocchi with meat-sauce were an absolute party at the table. I have made gnocchi in lo...

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tagAlt.Potato Gnocchi with Ragù

Embark on a culinary journey through the heart of Italy with this timeless first-course masterpiece. Potato gnocchi—plump, pillowy morsels of comfort—pair harmoniously with a sumptuous, slow-cooked ragù that’s rich in heritage and flavor. The gentle embrace of tangy tomato, savory beef, and a shower of aged Parmesan shavings transforms this dish into the ultimate Italian comfort food.

Many find homemade ragù daunting, but this technique distills generations of Tuscan wisdom into manageable steps, inviting you to recreate a dish reminiscent of Sunday family tables. Each forkful is a tribute to tradition—share it with those closest to you, and continue the legacy.

While potato gnocchi are a classic, don’t overlook airy ricotta gnocchi or the irresistible combo of crispy Guanciale with robust Tuscan kale. For winter nights, nothing warms you more than these rustic, regional flavors. Curious? Explore modern takes like Ricotta Gnocchi with Guanciale and Tuscan Kale, and discover the diversity of Italian gnocchi.

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Ingredients

for 4 servings

Potato Gnocchi with Ragù Ingredients

  • All-purpose flour 400 grams
  • Potatoes 800 grams
  • Salt and Pepper as needed

Ragù for the Gnocchi Ingredients

  • Red onion 1
  • Carrot 1
  • Celery (Stalk) 1
  • Ground Beef 350 grams
  • Ground Pork 150 grams
  • Thyme (Stalk) as needed
  • Red wine 1 cup
  • Canned tomato 800 ml2
  • Extra-virgin olive oil
  • Butter as needed
  • Salt and Pepper as needed

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Preparation

for 4 servings

Step

1

Of 3

Selecting and Cooking Potatoes for Gnocchi

Choose white or yellow-fleshed potatoes for gnocchi—they’re naturally high in starch, essential for achieving the classic, dense texture. Mature potatoes are preferable, since their lower water content ensures a firmer dough.

Thoroughly wash your potatoes and place them, skin-on, into a pot of boiling water. Aim for potatoes of similar size to ensure even cooking; a gentle simmer helps prevent the skins from splitting. Boil for roughly 35 minutes, or until a knife slides easily through the center.

Once just cool enough to handle, peel away the skins. Pass the hot potatoes through a ricer or mash them finely, resulting in a smooth, lump-free base for your gnocchi.

Step

2

Of 3

Forming and Shaping the Gnocchi

Scatter a generous mound of all-purpose flour onto a wooden board. Add the warm mashed potatoes and season with three pinches of salt. Using light, quick movements, blend the mixture until a dough forms—avoid overworking, which can toughen the gnocchi.

If the dough feels sticky (a sign of excess moisture from the potatoes), incorporate a bit more flour as needed. Allow the dough to rest briefly.

Slice off a portion and roll it into a slender log, about the thickness of your thumb. Cut the log into 2 cm pieces. Lightly dust each gnocco with flour. Arrange them on a floured tray or towel, spacing them out to prevent sticking, and let them rest for 15 minutes before cooking.

Step

3

Of 3

Crafting the Ragù and Bringing It All Together

Coat the bottom of a heavy saucepan with olive oil and melt in a knob of butter. Add finely chopped onions and a generous pinch of salt, sautéing for 5–10 minutes. Once softened, stir in diced carrots and celery, cooking until golden. Toss in fresh thyme leaves for aromatic depth.
Next, add your choice of beef or mixed ground meats, stirring to break up any clumps and allow the meat to brown evenly. If preparing a large batch, you may wish to sauté the meat separately for optimal caramelization, then return the vegetables to the pan.
After about 10 minutes, when the moisture has evaporated, season well with salt and pepper. Pour in red wine and let it reduce until the alcohol aroma fades. Add tomato purée and stir thoroughly. Simmer gently, partially covered, for at least 90 minutes (or longer for deeper flavor), stirring occasionally and adding hot water or broth if needed to maintain a saucy consistency. The ragù is ready when the surface glistens with a layer of oil.

Bring a large pot of salted water to a rolling boil. Drop in the gnocchi; once they float to the surface, they’re done. Gently combine with the hot ragù, taking care not to break the delicate gnocchi. Finish with freshly grated Parmigiano Reggiano and serve immediately for a truly authentic Italian experience.

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Filippo Bartolotta

Filippo Bartolotta

...Great Italian Goodies!

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Reviews

Vanessa Monday 8th of February 2021

Gnocchi and meat-sauce are the guilty pleasure I am not guilty about at all!

As a kid, gnocchi were my absolute favourite kind of pasta, and gnocchi with meat-sauce were an absolute party at the table. I have made gnocchi in lots of ways throughout the years, and this recipe might still be my very favorite!

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