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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!
Course Entrées
Servings 4 people

Ingredients
  

Saffron-Ricotta Gnocchi

  • 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

Instructions
 

Saffron-Ricotta Gnocchi

  • 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.
Keyword gnocchi, Hotel Granduca, ricotta gnocchi, saffron
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