Ricotta Gnocchi & Sweet Sausage Bolognese

By frankupko_52

pasta dinner

Ingredients

• Gnocchi:
• 9 pounds ricotta (drained)
• 6 cups all purpose flour
• 4 eggs
• Salt
• Pepper
• Nutmeg
• Bolognese:
• 10 pounds sweet sausage (cleaned from casing)
• 3 pounds Spanish onions (sliced)
• 1 can whole tomatoes in juice
• 1/4 cup canola oil
• 3 cups white wine

Preparation

Step 1

Gnocchi:
In a bowl, mix in ingredients until a soft dough forms. If the dough is a little sticky you can add a little flour to form a dough consistency. Take pieces of dough and roll and cut into gnocchi form. Blanch in boiling water and shock in ice water. On pick-up, you can sear with brown butter or heat with melted butter.

Bolognese:
In a large rondeaux, add canoloa oil. When the rondeaux is hot, add sausage. Distribute around the pan evenly to get good color. Once the sausage has good color, add onions and stir every 3 minutes until the onions are caramelized. Deglaze with white wine. Reduce for 5 minutes and add canned tomatoes. Cook on low for 45 minutes. Use a potato masher to break up the sausage if it is still holding its shape. Season with salt and red pepper flakes, and then cool in an ice bath.