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 Gnocchi di ricotta con salsicce e finocchio
Author: La_Maudite (
Date:   04-17-02 01:11
English: Ricotta gnocchi with sausage and fennel
Francais: Gnocchi de ricotte a la saucisse et au fenouil

Recipe copyright 2000, Mario Batali. All rights reserved.

2 pounds Italian sausage, removed from casing and crumbled
1 tablespoon fennel seeds, toasted and ground
1 tablespoon red chile flakes
1 red onion, finely chopped
1 bulb fennel, finely chopped
1 carrot, finely diced
1 rib celery, finely diced
4 cloves garlic, sliced
2 cups basic tomato sauce, recipe follows
Salt and pepper to taste
Ricotta gnocchi, recipe follows
Pecorino Romano, grated

1. In a heavy-bottomed pan, cook the sausage over high heat until it begins to brown in its own fat.
2. Add half of the fennel seeds and chile flakes.
3. Remove the sausage from the pan when cooked through and add the onions, fennel, carrots, celery and garlic.
4. Cook the vegetables until theyre well browned and return the sausage to the pan.
5. Add the tomato sauce and remaining fennel seeds and chile flakes.
6. Simmer 1/2 hour, until vegetables and sausage are very tender.
7. Season well with salt and pepper.
8. Meanwhile, bring 6 quarts of water to a boil and add 2 tablespoons salt.
9. Gently slip as many gnocchi at a time as will float freely into a pot of boiling water, stirring gently with a wooden spoon as you do.
10. Cook until the gnocchi rise to the surface, about 7 minutes. (Test 1 for doneness by cutting into the center; the gnocchi should be the same color and consistency all the way through.)
11. Scoop them out with a wire skimmer as soon as they are cooked.
12. Drain and add to the pan with the hot ragu, tossing gently 1 minute to coat.
13. Top with Pecorino Romano and serve immediately.


1 1/2 pounds fresh goat-milk ricotta
1 cup unbleached all-purpose flour, or as needed
2 large eggs, beaten
1 tablespoon chopped fresh Italian parsley leaves
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg

1. Place the ricotta in a fine sieve over a bowl.
2. Cover with plastic wrap and refrigerate for at least 8 hours, or overnight.
3. In a medium-sized bowl, stir the drained ricotta, 1 cup of the flour, the eggs, parsley, salt, pepper and nutmeg together gently but thoroughly until a soft dough forms, adding a little more of the flour if the dough is sticky when poked.
4. Forming the gnocchi: dip 2 tablespoons in cool water.
5. Using 1 spoon, scoop up a heaping tablespoon of the ricotta mixture and use the other spoon to form it into a smooth, pointed oval. (Alternatively, you can roll the mixture into balls with well-floured hands, using about 2 tablespoons ricotta mixture for each ball.)
6. Place the gnocchi on a baking sheet lined with a lightly-floured kitchen towel.

Basic Tomato Sauce:

1/4 cup extra virgin olive oil
1 Spanish onion, chopped in 1/4 inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Salt, to taste

1. In a 3-quart saucepan, heat the olive oil over medium heat.
2. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
3. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.
4. Add the tomatoes and juice and bring to a boil, stirring often.
5. Lower the heat and simmer for 30 minutes until as thick as hot cereal.
6. Season with salt and serve.
7. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

Yield: 4 cups

Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Episode #: MB2C37

 Re: Gnocchi di ricotta con salsicce e finocchio
Author: La_Maudite (
Date:   04-17-02 01:29
Excellente recette.

Ma variante est de ne pas utiliser de fenouil car on n'aime pas necessairement le gout de l'anis. J'imagine que c'est un gout que je devrais developper.

De plus, il est assez difficile de trouver de la ricotte de chevre ici au Quebec, alors j'ai pris de la ricotte a laquelle j'ai incorpore du fromage de chevre frais.

Bien qu'il soit probablement interessant de laisser egoutter la ricotte au moins 8 heures pour enlever le maximum d'eau, je dois avouer que la ricotte que j'ai utilisee n'etait pas tres liquide et peu d'eau a ete extraite du fromage pendant les 6 heures que je l'ai laisse repose dans une passoire. Un coton a fromage aurait peut-etre mieux fait l'affaire.

Finalement, concernant la confection des gnocchis, la technique utilisee dans cette recette differe de celle utilisee normalement pour les gnocchis de pomme de terre (gnocchi di patate). J'ai personnellement utilise la methode des gnocchi di patate:

1. Couper la pate en morceaux
2. Pour chaque morceau, faire un billot de 1.5 cm de diametre environ
3. Couper en morceaux de la meme largeur qu'une fourchette (environ 2cm)
4. Faire rouler sur la fourchette chacun des morceaux en appuyant avec le pouce pour creer des indentations sur la surface du gnocchi.

Evidemment, comme le fait toujours Mario Batali, il est interessant d'ajouter hors du feu un soupcon d'huile d'olive d'excellente qualite en plus du Pecorino Romano.

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