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!
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
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