Ricotta Gnocchi In Sausage Fennll Ragu Recipes

QUICK RAGù WITH RICOTTA AND LEMON

Steps:

• In a large Dutch oven or pot, heat 1/4 cup oil over medium. Add the onion and garlic, season with salt and cook until just beginning to soften, about 5 minutes. Add the ground beef and cook, breaking it apart with the edge of a spoon, until nicely browned but not completely cooked through, about 6 minutes. Stir in the sambal oelek. Add the wine and stir to release any brown bits from the bottom of the pot.
• Add the tomatoes and their juices, crushing completely between your hands or with a potato masher. Cook over medium-low, stirring occasionally, until the tomatoes begin to break down and the beef is cooked through, about 30 minutes. Season with salt and pepper halfway through cooking.
• Meanwhile, bring a large pot of generously salted water to a boil. Boil the broken lasagna noodles according to package directions until al dente.
• In a small skillet, toast the fennel seeds over medium until fragrant, 2 to 3 minutes. Remove and crush on a cutting board with the flat end of a large knife or the bottom of a skillet.
• Drain the pasta, add to the ragù and toss to coat. Divide among four bowls and dollop each generously with ricotta. Sprinkle with lemon zest, cracked fennel, flaky sea salt and pepper. Drizzle with olive oil as desired. Serve warm.

RICOTTA GNOCCHI IN SAUSAGE FENNLL RAGU

Steps:

• GNOCCHI Drain ricotta in fridge at least 8 hours. Place in medium bowl and gently stir in 1 c. flour, eggs, parsley, nutmeg, salt & pepper util a soft dough forms. Forming gnocchi & place on baking sheet lined with a lightly-floured kitchen towel. Refrigerate or freeze BASIC TOMATO SAUCE Heat olive oil over medium heat. Brown onion and garlic . Add thyme and carrot and cook 5 minutes more. Add tomatoes and juice and bring to a boil, stirring often. Lower heat and simmer for 30 minutes until thick. Season with salt. (Makes 4 c. Keeps refrigerated 1 week, frozen up to 6 months.) SAUSAGE FENNEL SAUCE Brown sausage in heavy pan over high heat. Add half fennel seeds and chile flakes. Remove sausage from pan when cooked. Brown onions, fennel, carrots, celery and garlic. Return sausage with remaining spices. Stir in tomato sauce and simmer 30 mins. Season well with salt and pepper. Meanwhile, bring 6 quarts of water to boil and add 2 tablespoons salt. Slip as many gnocchi at a time as will float freely into boiling water, stirring gently with a wooden spoon. Cook until gnocchi rise to surface, about 5 minutes. (Cut into center - should be the same color and consistency all the way through.) Scoop out & drain Add to pan hot ragu, tossing gently to coat. Top with Pecorino Romano and serve.

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.