Traditional potato gnocchi recipe Lo Gnocco with homemade Italian ragu
A dish that tastes of tradition. The thick and flavorful ragout envelops the gnocchi, enhancing their softness. Perfect for those who love the full and authentic flavors of home cooking.
Ingredients
– 500 g g dumplings
– 300 g mixed minced meat (beef and pork)
– 400 g tomato puree
– 1 carrot, 1 celery stalk, 1 onion
– Extra-virgin olive oil to taste
– Salt, pepper, nutmeg to taste
– 3 l water, 30 g salt
Preparation
- Ragout (25-30 min): Brown chopped onion, carrot and celery in oil. Add meat and brown. Add tomato puree, salt, pepper and a pinch of nutmeg. Cook over low heat until a thick ragout is obtained.
- Cooking gnocchi: Bring water to boil with salt, cook gnocchi until they rise to the surface (2-3 min).
- Assembly: Drain the gnocchi and toss in the meat sauce for 1-2 min. Serve hot, with a sprinkling of Parmesan cheese if desired.
👉 Pair Lo Gnocco gnocchi with meat sauce also with a few leaves of fresh basil for an extra aromatic touch!
Check out all the other recipes at https://www.lognocco.it/ricette/
