Potato Gnocchi With Beef Ragù Recipes

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MATZO GNOCCHI WITH BRISKET RAGU

This hearty dish combines two Passover favorites, brisket and matzo, in a fun, meaty recipe that's loosely based on Italian bolognese. To make easy work out of shredding the brisket for this ragu, we opted to braise it whole in the oven until it's fall-apart tender. Kosher meats are quite salty, so we don't specify salting the brisket before searing it. If you're using non-kosher meat, however, we recommend that you sprinkle it with salt before browning it.

Provided by Food Network Kitchen

Categories     main-dish

Time 5h30m

Yield 6 to 8 servings

Number Of Ingredients 20



Matzo Gnocchi with Brisket Ragu image

Steps:

  • For the brisket ragu: Adjust an oven rack to the center position and preheat the oven to 325 degrees F.
  • Heat the oil in a large Dutch oven or large ovenproof pot with a lid over medium-high heat until very hot. Add the meat fat-side down and cook until browned, about 8 minutes. Carefully flip the meat with tongs and brown on the other side, 6 to 8 minutes. Transfer to a rimmed baking sheet.
  • Add the onions, carrots and celery to the pot and stir to scrape up the browned bits. Cook, stirring occasionally, until the vegetables soften, about 6 minutes. Stir in the garlic, thyme and rosemary and cook, stirring frequently, until very fragrant, about 2 minutes. Stir in the tomato paste and cook, stirring frequently to avoid scorching, until the tomato paste is dark red and slightly sticky, about 2 minutes. Stir in the wine and cook, stirring frequently, until mostly evaporated, about 2 minutes. Stir in the crushed tomatoes, broth and bay leaves and season generously with black pepper.
  • Submerge the brisket in the sauce fat-side down; pour in any accumulated juices from the dish. Bring the sauce just to a boil, then cover the pot and immediately transfer to the oven. Cook until the sauce is thickened and the brisket is very tender, 2 to 3 hours.
  • Discard the bay leaves. Transfer the brisket to a rimmed baking sheet. Shred the brisket with two forks. Stir the meat back into the sauce. Taste and adjust the seasoning with salt and pepper. The sauce can be made up to 2 days ahead.
  • For the gnocchi: Place the potatoes in a large pot and cover by 1 inch with salted water. Bring to a boil, adjust the heat and simmer until they are tender when pierced with a fork or the tip of a paring knife, about 25 minutes. Drain the potatoes and set them aside until cool enough to handle.
  • Remove the skins with a paring knife and cut the potatoes into large chunks. Pass the chunks through a potato ricer (see Cook's Note) onto a clean work surface. Sprinkle 2 teaspoons of salt over the potatoes and let them cool completely.
  • While the potatoes are cooling, pulse the matzo meal in a spice grinder or blender until very finely ground (it should be similar in texture to flour). Line a baking sheet with parchment.
  • Sprinkle 2 cups of the matzo meal over the cooled potatoes. Pour the eggs over the matzo meal and begin to work the mixture together with a fork. Once the mixture begins to clump together, use your hands to gently knead until the ingredients are fully combined, about 2 minutes. Gather the dough into a smooth ball and let rest for about 15 minutes.
  • Lightly dust a work surface with a some of the reserved matzo meal. Cut the dough into 8 equal pieces. Working with one piece at a time, roll the dough into a 12-inch rope. Use a knife or bench scraper to cut the rope into 3/4-inch pieces; place the cut gnocchi on the prepared baking sheet. Repeat with the remaining dough. Gnocchi can be prepared to this point up to 2 days ahead; wrap the baking sheet in plastic and refrigerate.
  • Bring a large pot of salted water to a boil. Working in batches, add about a third of the gnocchi at a time and cook until they begin to float and the water returns to a rapid simmer, about 2 minutes. Use a slotted spoon or spider to transfer the gnocchi to a platter or individual serving bowls. Ladle ragu over the gnocchi, sprinkle with parsley and serve immediately.

2 tablespoons olive oil
2 1/4 pounds kosher beef brisket, fat cap closely trimmed
2 medium onions, finely chopped (about 3 cups)
2 carrots, finely chopped (about 1 cup)
2 celery ribs, finely chopped (about 1/2 cup)
6 cloves garlic, finely chopped
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh rosemary leaves
2 tablespoons tomato paste
1 cup dry red wine
Two 28-ounce cans crushed tomatoes
2 cups low-sodium chicken broth or beef broth
2 bay leaves
Freshly ground black pepper
Kosher salt
3 pounds whole russet potatoes, scrubbed
Kosher salt
2 1/2 cups matzoh meal
3 large eggs, lightly beaten
1 tablespoon chopped fresh parsley leaves

POTATO GNOCCHI WITH BEEF RAGù

Categories     Mushroom     Potato     Tomato     Sauté     Ground Beef     Bacon     Winter     Prosciutto     Boil     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 23



Potato Gnocchi with Beef Ragù image

Steps:

  • 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.

Ragu
1/2 cup olive oil
1 3/4 cups chopped onions
3 ounces pancetta or bacon, finely chopped
2 ounces prosciutto, finely chopped
3 tablespoons chopped garlic
2 pounds ground chuck
4 cups beef stock or canned beef broth
1 ounce dried porcini mushrooms, broken into small pieces
1 tablespoon dried sage leaves
1 6-ounce can tomato paste
1 28-ounce can diced tomatoes in juice
Gnocchi
4 small russet potatoes (22 to 24 ounces total), peeled, cut into 1/2-inch pieces
1 large egg
2 tablespoons whipping cream
1 1/4 teaspoons salt
1/8 teaspoon ground nutmeg
1 1/2 cups (about) all purpose flour
Serving Ingredients
1/2 cup (1 stick) butter
Wedge of Parmesan cheese
Fresh sage sprigs (optional)

GNOCCHI WITH MEAT SAUCE

This dish from my mother-in-law is the Italian version of a meat-and-potatoes meal. I recently served it to friends who immediately wanted the recipe. -Karin Nolton, Ortonville, Michigan

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 18



Gnocchi with Meat Sauce image

Steps:

  • In a large saucepan, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, diced tomatoes and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes to allow flavors to blend., Place potato flakes in a large bowl; stir in boiling water until blended. Stir in eggs. Add flour and salt all at once; stir just until combined. Divide into fourths; turn each onto a floured surface. Roll into 3/4-in.-thick ropes; cut ropes into 3/4-in. pieces., Bring a large saucepan of water to a boil. Cook gnocchi in batches for 30-60 seconds or until gnocchi float. Remove with a slotted spoon. Place in a large bowl; top with sauce. Gently stir to coat. Sprinkle with cheese if desired.

Nutrition Facts : Calories 344 calories, Fat 5g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 1124mg sodium, Carbohydrate 57g carbohydrate (7g sugars, Fiber 5g fiber), Protein 18g protein.

1/2 pound lean ground beef (90% lean)
1 large onion, finely chopped
4 garlic cloves, minced
2 cans (15 ounces each) tomato sauce
1 can (14-1/2 ounces) diced tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried rosemary, crushed
1 to 2 teaspoons sugar
1/2 teaspoon salt
1/8 teaspoon pepper
GNOCCHI:
2 cups mashed potato flakes
1-1/2 cups boiling water
2 large eggs, beaten
1-1/2 cups all-purpose flour
1/4 teaspoon salt
Grated Parmesan cheese, optional

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