Hearty Gnocchi Recipe to Savor
Get ready to indulge in a culinary masterpiece with Chef Frank De Carlo’s renowned gnocchi recipe, perfectly paired with a rich Wild Boar Ragu. This Italian delight can also be enjoyed with a simple tomato sauce or a savory sage brown butter sauce.
Selecting the Finest Ingredients
For an authentic Italian experience, opt for Tipo 00 flour, a hard wheat flour commonly used to make pasta. You can find it online at Forno Bravo. Grana Padano, a dry grating cheese, adds a unique flavor profile. If you can’t find it, Parmigiano-Reggiano makes a suitable substitute.
Game Plan and Timing
Prepare the gnocchi up to 3 days in advance. Simply cool them completely, store them in resealable plastic bags, and reheat them in simmering water as needed. This recipe yields 8-10 servings and requires 1 hour and 30 minutes of total time, with 1 hour and 10 minutes of active cooking time.
Gnocchi Ingredients
- 3 pounds russet potatoes, cooked and cooled
- 24 ounces fresh whole-milk ricotta
- 1 pound Grana Padano cheese, finely grated
- 3 3/4 cups all-purpose flour or Tipo 00 flour
- 12 fresh sage leaves, finely chopped
- 1 tablespoon salt
- 1 teaspoon ground white pepper
Crafting the Perfect Gnocchi
Coarsely grate the cooked potatoes and combine with ricotta, half the Grana Padano cheese, flour, sage, salt, and pepper in a large mixing bowl. Mix by hand until large, moist lumps form. Turn the mixture onto a clean work surface and gently knead until it becomes uniformly moist. Form into a ball.
Shaping and Cooking the Gnocchi
Divide the dough into 12 pieces, roll each into a long cigar shape, and cut into 1- to 1-1/2-inch-long pieces. Set the gnocchi on a lightly floured baking sheet in a single layer. Bring a large pot of salted water to a boil and cook the gnocchi in batches, stirring gently to prevent sticking. Cook until they begin floating to the top, about 4 minutes. Remove with a skimmer and repeat with the remaining gnocchi.
Savoring the Flavor
Add the cooked gnocchi to the hot Wild Boar Ragu, gently stirring to coat. Top with the remaining Grana Padano cheese. For a perfect pairing, try Frescobaldi Nipozzano Riserva Chianti Rùfina, a Tuscan wine with dark fruit flavors and a hint of game.
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