Gnudi with Beef Ragu

Gnudi with Beef Ragu

Gnudi with Beef ragu

 

What on earth are gnudis I hear you cry? Well I like the tale that they are essentially ravioli filling without the pasta, hence “gnudi”. Unfortunately, not wanting to let the truth get in the way of a good tale, they are basically just another Italian dumpling like gnocchi are potato dumplings. These though, are ricotta dumplings.

They are made with a slight hand, rolled into balls and left covered in semolina flour overnight to create a crust. [purerecipe]

Ingredients

    Gnudi

  • 500g Ricotta
  • 75g, grated Parmesan
  • 1 Tbsp Dried Sage
  • 2 Tbsp Plain Flour
  • 100g Semolina Flour
  • Beef Ragu

  • 750g Beef Shin
  • 1 chopped Shallot
  • 3 Cloves Garlic
  • 400g Chopped Tomatoes
  • 300ml Red Wine
  • 1 Chopped Carrot
  • 2 Sticks halved Celery
  • 2 Bay Leaf
  • 1 Star Anise
  • 500ml Beef Stock
  • 100g Peas
  • 50g, grated. Parmesan

Directions

  1. Theoretically you should place the ricotta in a sieve overnight to extract as much moisture as possible. Realistically though, just make sure you drain it well. Place all in a bowl with the Parmesan, sage and flour. Season well with salt, pepper and nutmeg. Place the semolina on a baking tray, then taking a tablespoon of mixture at a time carefully form balls. Don't press them together, keep them as light as possible. Place on the tray and make sure they are fully coated with semolina. Continue until all the mixture is used up. Leave these in the fridge overnight, minimum.
  2. For the ragu, brown the beef in a pan and remove. Then soften the shallot and garlic for 5 minutes. Add the beef back to the pan, turn up the heat and add the wine and reduce by half. Add the remaining ingredients, cover and place in an oven at 150°c for two hours.
  3. Let cool after this and fork the beef into strands. Reduce the sauce a little further if too moist.
  4. To cook the gnudi, bring a pan of salted water to the boil. Place the gnudi in and cook for 2-3 minutes until they rise to the surface.
  5. Add the peas to the ragu, place the gnudi on top and sprinkle the remaining parmesan over the top.

9 Comments

  1. This looks like one hearty substantial meal for my hungry teenagers. Love this new twist on gnocchi… will have to give this recipe a go. Take Care, BAM

  2. I’ve always wanted to make these but have yet to. They look great David! And the ragu, delicious! I like the addition of the star anise and curious how it would taste.

    Nazneen

    • Dave Crichton

      The star anise is just a great addition to beefy stews. It’s like adding anchovies to lamb, sounds wired but you wouldn’t know in the final dish. Can’t recommend it enough.

  3. This sounds AMAZING! You’ve made me so hungry and it looks lovely as usual.

  4. Lovely looking dumplings. I recently did some myself however I must admit that yours look nicer. Keep up the great blog.

  5. I like gnudi and I think your beef ragu would be perfect with gnudi. Lovely.

  6. I’ve made spinach gnudi before, but never served them with anything as sensational as that beef ragu. Looks wonderful and I can imagine it being great with any kind of pasta, or even over polenta.

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