The gnocchi with ragù and sausage are a hearty first course with a unique, unmistakable flavor. Gnocchi with ragù are among the classics of Italian cuisine and one of the most loved dishes, both by adults and children.
As with all traditional recipes, everyone follows their family’s recipe. The one I offer you today is the recipe my grandmother and mother always made. The ragù is prepared with homemade tomato passata, a chopped mix of onion, celery and carrots, and ground meat. Crumbled sausage is also added to flavor the ragù, giving the dish more taste.
These gnocchi with ragù are tasty and filling, ideal to serve for Sunday lunch or special occasions.
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Gnocchi: recipes to make at home
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Cooking time: 40 Minutes
- Portions: 3 Servings
- Cooking methods: Stovetop
Ingredients
- 1.1 lb Potatoes
- 1 2/3 cups All-purpose flour
- 1 Egg
- to taste Salt
- 9 oz Ground meat
- 2 Sausages
- 2 1/2 cups Tomato passata
- 1 Onion
- 1 Celery stalk
- 2 Carrots
- to taste Extra virgin olive oil
- to taste Salt
Preparation
To make the gnocchi, boil the peeled potatoes in salted water; once cooked, drain them and pass them through a potato ricer while still hot, letting them fall into a large bowl. Season the potatoes with salt, then add the egg and flour and knead until you obtain a smooth, homogeneous dough.
Then transfer the dough to a work surface and, using your hands, form rolls and cut them with a knife into small cylinders—the gnocchi.
Wash and trim the carrots and celery, and cut them into small dice. Chop the onion. Peel and crumble the sausages.
Pour a drizzle of extra virgin olive oil into a pan, heat it, then add the chopped onion, carrots and celery.
Let them soften for about 10 minutes over low heat, then add the ground meat and the sausages and brown them.
Finally, add the tomato passata and enough water to completely cover the mixture. Cook over low heat, stirring occasionally. Season with salt at the end of cooking.
Cook the gnocchi in boiling salted water and, as soon as they float to the surface, drain them and add them to the pan with the ragù. Gently toss to combine them well with the sauce.
Serve hot with a sprinkling of grated cheese. Enjoy!
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