Gnocchi al Ragù

Serves 4
 
Ingredients
For the ragu

• 4 tablespoons olive oil
• ​1 stalk celery, diced
• 1 onion, diced
• 1 carrot, diced 
• 7 ounces ground beef
• 4 ounces white wine
• 4 cups tomato sauce
• 2 teaspoons salt
  
  

For the gnocchi

• 1 teaspoon salt
• 5 medium red potatoes, peeled
• 10 ounces cake flour
• 1 egg

 
Directions for ragu

• Pour the olive oil into a large pot. Add the celery, onion, and carrots, and cook on medium high until the onions are translucent. Add the ground beef while continuously stirring. Add the wine, tomato sauce, and 2 teaspoons salt. Turn the heat to low, cover loosely, and simmer one hour, stirring occasionally.

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Directions for gnocchi

• Wash potatoes. Boil 1 hour with salt (leave skin on). Peel, smash. Mix potato with flour and knead. Mix until consistent, create crater, add egg. Continue kneading, add flour as needed.

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Directions to shape the dough into gnocchi

• Roll dough into long pieces and cut into inch-long sections. To make each individual gnocchi, roll pieces outward off fork prongs using thumb in a pushing/rolling motion. Gently place the gnocchi in water and cook 2-4 minutes until they float. As they rise to the top remove them with a slotted spoon.
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• Place the gnocchi in a shallow bowl and lightly cover with sauce. Top with Parmesan cheese and basil.