Gargonza’s kitchen: Gnocchi di patate with beef ragù

Potato Gnocchi with tuscan meat sauce

Leaving summer behind  for Autum,  new dishes are prepared at our Ristorante La Torre di Gargonza. Here is today’s  typical tuscan recepie: tuscan beef ragout with homemade potato gnocchi.

Recepie for 4 people

Potato gnocchi
1 kg of potatoes
300 gr of flower “00”
salt, pepper, nutmeg

Tuscan beef sauce
400 gr. beef 600 gr of pork
500 gr with carots, celery, onions (less onion)
Juniper, sage and rosemary
salt and pepper
white wine

Potatoe Gnocchi- Boil the potatoes in salted hot water. Once cooked drain them from the water and let them cool down until they reach a colder tempetarture. Mince the potatoes as if you were doing puré. It is better to do it without a minipiner but with a kitchen whisk.

Add the egg and the flower and prepare a smooth dow. Once it’s done add salt pepper and nutmeg and take a piece and roll it on the table as if you were making Pici pasta but they need to be much thicker.

Add some flower on the table otherwise they will stick too much on the table. Cut them 2 cm wide. Once done put them in a boiling water pot and once they rise up pick them from the pot.

Beef ragout
Allow your self at least 3 hours of free time in order to make a “Grandma” meat sauce! This is definately the first ingredient.

A few words on the meat sauce. French call it “Ragout” which means ragoutés which literraly means “awaken the appetite”. This means it can be done with other kinds of red meat. It just need a slow cooking.

Thinly chop all vegetables and add olive oil. The quantity of olive oil has to cover at least half of the vegetables.
Add rosemary, 2/3 juniper seeds and sage as well. Let it cook for 15 minutes until the onions turn a little blond.

Mince both the beef and the pork and add them in the pot and a high fire cook for about 30 minutes until the meat stick to the bottom of the pan. Pork is a very fat meat and you need to take as much fat part away otherwise the sauce will be too heavy.

Once the meat is slightly brownish add half a liter of white wine and let it evaporate. Then at low fire add some broth and let it cook for another 2/3 hours. The more it cooks the better it is. But it need to be always very humid and don’t let the meat dry much.