Matzo Gnocchi With Brisket Ragu Recipes

BRISKET RAGU WITH CRISPY PASTA

Steps:

• Heat 3 tablespoons of the olive oil in a large skillet over medium heat. Add the onions, celery and carrots and season with salt and pepper. Cook until the vegetables have softened, 5 to 6 minutes. Add the garlic and cook for a minute. Add the brisket, collards, chicken broth, tomatoes and sugar. Simmer, covered, over low heat for 12 minutes. Taste and adjust the seasoning as needed.
• In two batches, heat half (3 tablespoons) of the remaining olive oil in a large skillet over medium-high heat. Add half of the pasta, lower the heat to medium and cook until lightly browned and crispy at the edges, 5 to 6 minutes per batch.
• To serve: Toss together the brisket ragu and the crispy pasta, and divide it between four plates. Garnish each serving with a basil leaf and two pieces of shaved Parmesan.

GNOCCHI WITH WILD MUSHROOM RAGU

Steps:

• Heat half of the olive oil in a large pot over medium-high heat. Add the onion, carrots and celery and cook until soft, about 5 minutes. Add half of the wild mushrooms and cook until golden, 3 to 5 minutes. Season with salt and pepper, then push to the edges of the pot. Add the remaining olive oil and wild mushrooms and cook 3 to 5 more minutes. Add the cremini mushrooms and cook 1 more minute. Season with salt and pepper.
• Add the tomato paste and cook, stirring with a wooden spoon, about 2 minutes. Add the wine; cook, scraping up any browned bits, about 2 more minutes. Add the tomatoes, 2 cups water, the bay leaves, coriander, fennel, red pepper flakes, thyme, 1/2 teaspoon salt, and pepper to taste. Simmer over medium heat, about 30 minutes (thin with water if needed). Season with salt and pepper.
• Bring a large pot of salted water to a boil. Add the gnocchi, stir and cook for 1 minute after they float, about 3 minutes total. Transfer with a slotted spoon to the pot with the sauce and gently stir over low heat. Serve topped with mascarpone and/or mint.