Ricotta Gnocchi Ragu

"The time has come my friends, and I am happy to share this post as a collaboration with my buddies over at Austerity Wine and The FeedFeed. We’re showing you a fall showstopper of a dish that features pinot noir wine from Austerity, not only is it fantastic to pair with this meal, but it’s one of the essential ingredients that make this ragu spectacular."
-- @flavcity
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  • Recipe Card
Prep time 35mins
Cook time 4hrs
Serves or Makes: 3 - 5

Recipe Card

For the Gnocchi:


  • 2 cups ricotta cheese, drained
  • 2 eggs, beaten
  • Zest of 1 lemon
  • 3/4 cup finely grated parmesan cheese
  • 1 1/2 cups all-purpose flour
  • Kosher salt & fresh pepper
  • Parmesan or pecorino romano cheese
  • Olive oil

For the Ragu:


  • 1 onion, chopped
  • 1 large carrot, diced
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced
  • 2/3 pound each of ground veal, beef, pork
  • 1/2 teaspoon red pepper flakes
  • 2 teaspoons fresh thyme & rosemary, finely chopped
  • 2 heaping tablespoons tomato paste
  • 1/2 cup Austerity Pinot Noir
  • 28 ounce can whole Italian san marzano tomatoes
  • Water
  • Freshly chopped parsley
  • Kosher salt & fresh pepper
  • Olive oil


  • Step 1

    Start the ragu by pre-heating a large and wide tall sided pan just above medium heat along with 2 tablespoons of oil. Add the onion, carrot, celery, thyme, rosemary, red pepper flakes, ½ teaspoon salt, and a few cracks of pepper. Mix well and cook for 15-20 minutes or until the veggies are very soft and have wilted down. Add one more tablespoon of oil, garlic, tomato paste, and cook for 3 minutes. Raise the heat to medium-high and add veal, beef, and pork. Cook until the ground meats have just cooked through.

  • Step 2

    Then, add the Austerity Pinot Noir, mix well and cook until almost all the wine has reduced. Squeeze the canned tomatoes to crush them or use a potato masher or blender, and add to the pan. Add ½ cup of water to the tomato tin to remove any leftovers and add that to the pan along with ¾ teaspoon salt and a few cracks of black pepper. Stir well and bring to simmer, reduce to a slow simmer(medium-low heat) and allow to cook with the lid of for 3 hours. Stir every 20 minutes and add more water if the ragu gets too thick. Check for seasoning halfway, you may need more salt.

  • Step 3

    Meanwhile, prepare the gnocchi by beating eggs and adding the first 4 ingredients to a large bowl along with ½ teaspoon of kosher salt and a few cracks of fresh pepper. Mix well with a spatula or wooden spoon. Add the flour and mix until combined. Put some flour on a work surface and dump out the mixture. Divide the dough into 4-6 pieces and use your hands to roll into long logs about ¾ inch thick, if the dough is too wet, and a little more flour. Using a knife, cut logs into small gnocchi pieces and put on a sheet pan that has some flour on it, set aside. Gnocchi can be made 1 day ahead of time and kept covered in the fridge.

  • Step 4

    Bring a large pot of water to the boil. Salt pasta water so it tastes like the sea and add HALF of the gnocchi to the pot and boil for about 4 minutes, or until they all float to the top aggressively. Meanwhile, preheat a large non-stick pan over medium-high heat with 1 tablespoon of olive oil. As soon as the gnocchi are ready, use a slotted strainer(don’t empty the pot) to transfer them directly to the hot pan, being careful as the oil will splatter. Cook for 3-4 minutes until all sides of the gnocchi are WELL BROWNED. Repeat this process with the remaining gnocchi and save 1 cup of pasta cooking water.

  • Step 5

    To sauce the gnocchi, add the browned gnocchi back into the non-stick pan over medium heat and add as much ragu as you like along with ¼ cup of reserved pasta water and some grated parmesan cheese. Cook for 3 minutes, adding enough pasta water to thin the ragu a little bit and make the sauce creamy. You may need t do this in 2 pans. Plate the gnocchi and garnish with fresh chopped parsley, grated cheese, and a drizzle of really good extra virgin olive oil. Enjoy!