Gnocchi al Ragu
A classic dish, easy to prepare, difficult to master

Gnocchi al Ragu are gnocchi (dumplings) with a meat (beef) sauce. If the meat is other then beef, it will be specified as in Gnocchi al Ragu di Seppie. or gnocchi with a cuttlefish sauce. Other meat sauces might be made of coniglio (rabbit), maiale (pork), fruitti di mare (shellfish), or a specific fish or shellfish as in ragu di scampi.

The perfect gnocchi is plunged into boiling, salted water and snatched out the second it begins to float to the surface. This creates a light, pillowey, and digestible dumpling. You will know when you have eaten good gnocchi.

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Italian Name: Gnocchi al Ragu
English Name: Dumplings with meat sauce
Course: Primo Piatto
Where you're most likely to find it: Northern Italy