Herb Ricotta Cheese Gnocchi with Calabrese Sausage Ragout and Aged Provolone
(Siren Hall)


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Ingredients

1 lb Ricotta Cheese
2 Eggs
2 1/4 cups Flour
1/2 cup Grated Parmesan
2 T Chopped Herbs
2 tsp Salt
1 tsp Cracked Pepper
Ragout
1 lb Calabrese Sausage
1 cup Carrots (small dice)
1 cup Celery (small dice)
1 cup Onion (small dice)
1/2 cup Garlic (sliced thin)
5 cups Canned Roma Tomatoes (strained and roughly chopped)
10 ea Fresh Roma Tomatoes (sliced in half)
2 T Herbes De Provence
Salt and Pepper

Instructions

For Gnocchi:

In medium size bowl mix Ricotta cheese and egg until smooth and then fold in the herbs, parmesan, salt, pepper, and flour. Dont over mix; work it into a soft ball and let it rest fo 3-4 minutes.

Cut dough into six pieces and roll it out on a floured surface to approximately 3/4" rope, and then cut into 3/4" long pieces.

Drop the pieces of Gnocchi into a pot of lightly boiling salted water. When the Gnocchi floats to the top, cook them for 2-3 minutes more and strain. Drop the Gnoochi into cold water for 1 minute, lay them out on a sheet pan and lightly coat with olive oil.

For Ragout:

Place the fresh sliced roma tomatoes on a wire rack on a sheet pan; drizzle with olive oil, herbes de provence and salt. Roast the tomatoes in a convection over at 375 degrees for 25 minutes or until they are dark brown and caramelized. Let cool and roughly chop them.

In a large sauce pan cook sausage on high heat for 4-5 minutes then add in the carrots, celery, onion, herbs, canned roma tomatoes and over roasted tomatoes. Turn the heat down and let it simmer for 1 1/2 hours. Season with salt and pepper, and if the sauce is too dry add a little water.

To Assemble:

Drop cooked gnocchi in simmering water for 3 minutes. In a sauce pan heat up some of the ragout and fold in the gnocchi. Mix and place in a bowl and top it off with grated parmesan or aged provolone.
 
 
Description:


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