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Chef Dante de Magistris of Il Casale  Belmont, MA
Chef Dante de Magistris
Il Casale
50 Leonard Street
Belmont, MA
   

Fresh Gnocchi with Ragu alla Bolognese
Chef Dante de Magistris of Il Casale – Belmont, MA
Adapted by StarChefs.com
February 2011
Yield: 10 Servings


INGREDIENTS
Herb Salt:
1 pound course sea salt
1 ½ ounces picked fresh rosemary
1 ½ ounces picked fresh sage
Zest of 2 lemons
2 teaspoons fresh ground black pepper
2 garlic cloves, peeled

Gnocchi: (Yield: 25 Servings)
10 medium-sized potatoes
140 grams egg yolk
50 grams egg white
4 grams sea salt
20 grams extra virgin olive oil

Ragu alla Bolognese: (Yield: 10 Servings)
3 tablespoons olive oil
1 pound beef, ground with Hobart grinder
1 pound pork, ground with Hobart grinder
1 pound veal, ground with Hobart grinder
¼ pound pancetta, ground with Hobart grinder
¼ pound mortadella, ground with Hobart grinder
¼ pound chicken liver, ground with Hobart grinder
1 tablespoon finely chopped fresh sage leaves
1 small onion, ground with Hobart grinder
1 carrot, ground with Hobart grinder
1 celery stalk, ground with Hobart grinder
6 tablespoons good quality tomato paste
2 cups red wine
6 cups hot brodo or chicken stock
Herb salt to taste 

METHOD
For the Herb Salt:
Grind all ingredients together in the Hobart grinder.  Combine the salt mixture evenly in a bowl.  Lay the mixture on a tray with parchment paper.  Allow to sit out uncovered in a cool dry room for 2 days.

For the Gnocchi:
Preheat oven to 350°F. Bake potatoes for 50 minutes.  As soon as the potatoes are fully cooked, peel and weigh out 2.3 kilograms.  While the potatoes are still hot, rice in the Hobart grinder. Lay out the ground potatoes on a tray and refrigerate uncovered until fully cooled.

Using the paddle, mix all ingredients in the Hobart mixer on medium speed for about 30 seconds. Scrape the sides of the bowl and mix for another 30 seconds.  Remove the dough from the bowl and place on a floured work bench.

Divide the dough in half.  Using a rolling pin, roll out one half of the dough until it’s about 1 inch thick.  Using a large chef’s knife, cut the dough into 1-inch strips.  Using your hands, gently roll each strip over a lightly floured work bench just until the ends are rounded off and the strips are evened out.  Cut ½-inch pieces from the rolls and roll each piece over the back of a fork using the tip of your thumb to create a dimple on one side and indentations on the other. Lay the gnocchi out on lightly floured trays so they don’t stick together.  The gnocchi may be frozen before poaching.   

For the Ragu alla Bolognese:
In a large deep sauté pan, heat the olive oil over medium-high heat. Add the ground beef, pork, veal, pancetta, mortadella, chicken liver, and sage.  Cook until all the meat is lightly browned. Drain the excess fat and add the onion, carrots, and celery. Lower the heat to medium and cook, stirring until the onions are translucent and the carrots and celery are softened.

Stir in the tomato paste and cook for 5 minutes, stirring.  Turn the heat to high; add the red wine and allow the wine to reduce by three-quarters.  Add one cup of the hot meat broth. Cook, stirring occasionally, to scrape up any residues sticking to the bottom of the pan until all the broth has evaporated. Repeat this process twice more, adding 1 cup of broth at a time. After the third cup of broth evaporates, add the remaining 3 cups of broth, lower the heat to a simmer and cook uncovered until sauce is thick, or approximately 2 hours. Season with salt and pepper to taste.

To Assemble and Serve:
Bring a pot of generously salted water to a boil. Add the gnocchi and cook until al dente. Strain. Spoon the Bolognese sauce into bowls and top with the gnocchi. Serve with a generous handful of grated Parmigiano Reggiano.  

Ingredients:
1 pound course sea salt
1.5 ounces picked fresh rosemary
1.5 ounces picked fresh sage
The zest of 2 lemons
2 teaspoons fresh ground black pepper
2 garlic cloves, peeled

Method:
Grind all ingredients together in the Hobart grinder.  Combine the salt mixture evenly in a bowl.  Lay the mixture on a tray with parchment paper.  Allow to sit out uncovered in a cool dry room for 2 days.

 

 

 

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