Hotel Granduca's Saffron-Ricotta Gnocchi
Go back in time to Old World Italy with Hotel Granduca's Saffron-Ricotta Gnocchi! Ragu all Bolognese and Parmigiano Reggiano make for a luxurious dish you can make right at home!
- 1 lbs. ricotta
- 1 whole egg
- 1 gram saffron Bloomed in 2 Tbsp. water
- 1.5 cups all-purpose flour
- 0.5 cups Grana Padano, finely grated
- Nutmeg, freshly grated to taste
- Salt to taste
Ragu alla Bolognese
- 2 Tbsp. olive oil
- 1 oz. unsalted butter
- 1 small yellow onion, minced
- 2 ribs celery, minced
- 0.25 cup minced flat leaf parsley, leaves only
- 1 lbs. Ground Beef
- 0.5 lbs. Ground Veal
- 0.5 lbs. ground pork
- 1 cup whole milk
- 1 cup white wine
- Nutmeg, to taste
- 1 14 oz. can Whole Plum Tomatoes, pureed with food mill
- 1 Tbsp. tomato paste
- 1 rind Parmigiano-Reggiano
- 3 bay leaves
- Salt and Pepper to taste
- In a large bowl, combine the ricotta, eggs, saffron and blooming water and mix to thoroughly to incorporate. Add the remaining ingredients and knead to combine.
- Divide the dough into 8 pieces and roll out into ropes about 1/2 of an inch thick.
- Cut ropes into 1/2 inch pieces pieces and shape using a gnocchi paddle. Lightly dust with flour and store in cooler for later use.
Ragu alla Bolognese
- In a large pot, heat oil and butter over medium high heat.
- Add the onion, celery and carrot to the pan and stir to coat. Season with with a small amount of salt and pepper and allow the vegetables to sweat for 5 to 7 minutes.
- Add the meats to the cooking vegetables and break up the meats using a wooden spoon. Allow the meat to cook just until the raw color goes away.
- Add the milk and bring to a simmer. Allow the mixture to simmer until milk has fully evaporated.
- Add the wine and allow the mixture to simmer for 10 minutes.
- Add the remaining ingredients and stir to combine.
- Reduce the heat to a very low simmer and allow the sauce to simmer for four hours. Add a small amount of water if the sauce becomes too dry.
- After four hours, adjust the seasoning, cool and store covered for up to 6 days.
Tried this recipe?Let us know how it was!