The first time I tried gnocchi was in high school at a famous Italian restaurant known for throwing an abundant amount of garlic in every dish. I was unsure of what gnocchi was but decided to order it and be a little adventurous. I don’t remember exactly what it was, but I remember that I was not pleased with the dish.

The first time I made gnocchi was in culinary school with a group of 3 other individuals. We mashed the potatoes, turned it into a dough and meticulously rolled each gnocchi down the back of a fork to create the lines. Even after preparing it myself, I still was not completely wowed by this specific form of pasta. Years later, I decided to give gnocchi another choice. This time I prepared a goat cheese gnocchi with a pork and short rib braised sauce. Can I say, WOW! Now this is the dish that I’ve been waiting for all these years! The gnocchi was exactly what I’ve been wanting, a fluffy, pillow-y pasta coated in a savory sauce with incredibly tender meat. If you’ve been hesitant about gnocchi as I was, try this dish and it will change your mind in a heartbeat. 

goat cheese gnocchi with zasagu

goat cheese gnocchi with zasagu

goat cheese gnocchi with zasagu

Goat cheese gnocchi with sugo
Serves 8
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1810 calories
29 g
583 g
115 g
153 g
55 g
824 g
961 g
6 g
2 g
53 g
Nutrition Facts
Serving Size
824g
Servings
8
Amount Per Serving
Calories 1810
Calories from Fat 1024
% Daily Value *
Total Fat 115g
177%
Saturated Fat 55g
274%
Trans Fat 2g
Polyunsaturated Fat 10g
Monounsaturated Fat 43g
Cholesterol 583mg
194%
Sodium 961mg
40%
Total Carbohydrates 29g
10%
Dietary Fiber 3g
13%
Sugars 6g
Protein 153g
Vitamin A
111%
Vitamin C
24%
Calcium
71%
Iron
47%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the sugo
  1. 5 lb. meaty bone-in beef short ribs
  2. 3 lb. bone-in pork shoulder
  3. Kosher salt and freshly ground black pepper
  4. 1/4 cup olive oil
  5. 2 medium onions, chopped (about 2 cups)
  6. 2 medium carrots, chopped (about 1 cup)
  7. 3 medium stalks celery, chopped (about 1 cup)
  8. 6 medium cloves garlic, coarsely chopped (about 2 Tbs.)
  9. 1 cup dry red wine
  10. 2 14-oz. cans diced tomatoes (28 oz. total)
  11. 1-1/2 cups lower-sodium chicken broth
  12. 2 tsp. chile oil, preferably Calabrian (optional)
  13. 2 bay leaves
  14. 1 tsp. chopped fresh oregano
  15. 1/2 tsp. crushed red pepper flakes
Gnocchi
  1. 1 lb. fresh goat cheese, crumbled
  2. 2 large eggs, lightly beaten
  3. Kosher salt and freshly ground pepper
  4. 1-1/2 cups all-purpose flour, more for the work surface and baking sheet
  5. Extra-virgin olive oil, for the cooked gnocchi
Remaining ingredients
  1. 12 oz. unsalted butter, cut into pieces
  2. 7 oz baby arugula
  3. 2 Tbs. extra-virgin olive oil
  4. Kosher salt and freshly ground black pepper
  5. 1 oz. Parmigiano-Reggiano, finely grated
beta
calories
1810
fat
115g
protein
153g
carbs
29g
more
Cherry on my Sundae http://cherryonmysundae.com/

For complete recipe click here

 

**Helpful tips and common mistakes

Sugo is an Italian meat sauce made from either pork or beef; this recipe combines the best of two worlds including braised pork shoulder and short ribs. Created by Chef Duskie Estes, this dish is everything you look for in an Italian comfort dish.

After I braised the beef and pork, I found that there was almost no braising liquid left. The recipe instructs you to shred the meat, then return it to the braising liquid, finishing it with butter to create a sauce. Because I had no liquid left, I removed the meat and blended the vegetables with chicken stock to create a sauce. Add just enough chicken stock to thin out the sauce. I reheated the sauce until simmering than added the meat back in and let it sit until ready to serve. 

Gnocchi is a type of pasta made from a type of flour, egg, and potato. Many variations, nowadays, replaces the potato with other ingredients such as sweet potato, spinach ricotta and, in this case, goat cheese. When making the dough, add a little bit of flour at a time to avoid adding an excess. The dough should come together and will be soft but still pliable.

goat cheese gnocchi with zasagu

Roll out the dough and using a sharp knife, cut into small pieces. 

goat cheese gnocchi with zasagu

If you have the patience, roll each gnocchi down the back of a fork or a gnocchi paddle if you have one. I rolled half of them down the back of a fork until I decided to just skip it. The gnocchi will be covered in sauce anyways, no one will see!

goat cheese gnocchi with zasagu

As with all fresh pasta, the gnocchi will cook rather quickly. They will float to the top when they are ready.

goat cheese gnocchi with zasagu

Top the goat cheese gnocchi with the sugo, freshly grated parmesan and you have a lovely meal! I made this special meal for my birthday and loved every bite of it. The gnocchi is incredibly light, balancing the heavier, flavor-bursting sauce. Hands down, the best gnocchi I’ve had to date!

goat cheese gnocchi with zasagu

 

 

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