Gnocchi di Patate Alla Romana

Gnocchi aren't easy to do. My previous three attempts went straight from the pot to the trash so with this in mind give it your best shot. They are a bit time consuming to make but the end product can be great. If nothing else, you'll have a great ragu and you can always boil some pasta if the gnocchi don't turn out well! I think this is something best done with friends and loved ones because everyone can join in making the gnocchi.

Ragu for 6:

2 pounds of ground beef
6 oz of diced prosciutto or ham
2 cloves of finely chopped garlic
finely chopped parsely
extra virgin olive oil
half a glass of dry red wine
2 small onions or a big one finely chopped
1 finely chopped carrot
2 finely chopped stalks of celery
chicken broth or veggie broth
1 can of peeled tomatoes

In a large pot, heat the olive and then add the diced prosciutto and the garlic. Next add the ground beef and a little salt and pepper. Once you've browned the beef, add the red wine and cook until the wine has evaporated. At this point, remove it from the pot. Add a little more oil and all of vegetables. Saute the veggies slowly and once they've softened, return the ground beef to the pot. Add enough chicken broth to cover the meat and veggies. Cook for about ten minutes, you may have to add a bit more broth to keep the mix covered. After ten minutes, add the crushed tomatoes, lower the flame and cover the pot with a lid. Now you simply let it cook for a couple of hours, stirring occasionally and tasting for correct amount of salt.

Gnocchi for 6:
4 pounds of Russet or Idaho potatoes
14oz of flour
A large clean table

Place the potatoes in a large pot of cold water and bring it to a boil, when you stick a knife in them and it slides out they should be about right. I continued to cook them for a bit after that point. Drain the water and let the potatoes cool for a little bit. While they are still warm you can peel the skin off very easily. With the skins removed you should mash the potatoes or put them through a food mill. You want to have a smooth and uniform texture without any lumps.

Meganne - The Sous Chef

After you've boiled, peeled and mashed the potatoes you can combine the flour. You may need more or less flour. The dough should soft but not wet after you combined it well. Flour your table well and begin to roll out the dough into dowel shapes. Cut them to about the size of the first knuckle on your index finger. Flour the individual pieces so they don't stick together after you've cut them.


Cook the gnocchi in a large pot of vigorously boiling, salted water. Add them slowly. They are cooked once they are floating at the top of water after about 3 or 4 minutes depending on how many were in the water. Use a slotted spoon to remove them from the water. Add the gnocchi to the ragu and combine the two ingredients in a pan or in a large mixing bowl if the ragu is still hot.

Add a little or a lot of grated Parmigiano Reggiano. Buon Appetito!