Gnocchi Calabrese
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 739
- Total Fat
- 40
- Saturated Fat
- 14
- Carbohydrates
- 48
- Dietary Fiber
- 6
- Sugar
- 10
- Protein
- 40
- Cholesterol
- 175
- Sodium
- 1081
- Total: 2 hr 55 min
- Active: 1 hr
Ingredients
Ragu:
2 tablespoons extra-virgin olive oil
4 cloves garlic, minced
1 medium onion, diced
1 medium carrot, diced
2 stalks celery, diced
2 teaspoons sea salt
1 tablespoon crushed Calabrian chile peppers
4 ounces hot coppa (capicola), small diced
3 ounces ‘nduja
8 ounces tomato paste
1 cup dry white wine
2 pounds ground pork
One 16-ounce can crushed tomatoes
Gnocchi:
2 cups instant potato flakes
2 eggs
1 1/3 cups all-purpose flour
1/2 teaspoon sea salt, plus more for the cooking water
Directions
- For the ragu: Heat a medium stockpot over medium-low heat; add the oil. Add the garlic, onion, carrot, celery and salt and cook, covered, until the vegetables become translucent and reduce in volume by half, about 10 minutes.
- Add the crushed chiles, hot coppa and ‘nduja, then stir to combine and cook until the fat has rendered out of the coppa, about 5 minutes. Add the tomato paste and allow that to cook for 2 more minutes.
- Deglaze the pan with the white wine, then bring to a boil and cook until the wine has reduced by half, about 5 minutes.
- Add the ground pork, crushed tomatoes and 2 cups water. Stir very well to combine, breaking up any large chunks of pork with the back of your spoon. Bring the sauce to a boil, then lower the heat and let simmer, covered, for 2 hours, stirring occasionally.
- For the gnocchi: Heat 1 1/4 cups water to a light simmer in a small saucepan. In a large bowl, add the potato flakes and slowly add the warmed water. Mix well to combine. Let cool slightly.
- Add the eggs, flour and salt to the potato mixture. Gently knead until a smooth and slightly tacky dough forms, about 5 minutes.
- Divide the dough into four equal parts. Roll each portion into a rope about 1/2-inch in diameter. Cut the dough rope into 1-inch pieces to form the gnocchi. At this point you can cook the gnocchi as is, or use a fork to add the traditional texture and shape to the gnocchi: using just the tips of fork tines, gently apply a downward pressure while you pull the fork towards you to roll the gnocchi. Continue this process until all the dough has been used.
- Cook the gnocchi in heavily salted boiling water just until they float to the surface, 3 to 4 minutes. Add the cooked gnocchi to the spicy ragu along with 2 tablespoons of the gnocchi cooking water. Simmer the gnocchi in the sauce for a few minutes, then serve immediately.
Cook’s Note
Instead of using freshly boiled and mashed potatoes, this recipe uses instant mashed potato flakes. Potato flakes are dried potato, with consistent levels of starch and protein. This way, there’s no variation, and more consistent preparation. You may also opt for store-bought gnocchi to save time and make this an easy weeknight meal!