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Ricotta Parsley Gnudi with Sausage Mushroom Ragu

June 11, 2019

This is a great recipe to make either through the week or for a Sunday meal. A rich sausage mushroom ragu with soft, pillowy gnudi. Saw this being made on tv and modified it a bit to suit my taste. Try it… this is delicious!!

Gnudi

1 pound fresh ricotta, drained overnight to attain super dry ricotta
2 egg yolks
¼ cup Parmigiano Reggiano, grated
¼ cup all purpose flour
¼ cup panko breadcrumbs
½ cup fresh parsley, chopped
1 teaspoon salt
Semolina for rolling and coating
2 tablespoons extra virgin olive oil
2 tablespoons butter

Transfer the ricotta and egg yolks to a stand mixer. Mix at medium speed for a minute or till incorporated. Add the cheese, flour, breadcrumbs, parsley and salt. The dough should moist but not sticky. Let the dough rest for 10 minutes while bringing a small saucepan of salted water to a boil. Roll a piece of dough into a 1 inch ball and cook in the boiling water for about 2 minutes. If the gnudi is too soft to hold it’s shape, add more flour to the dough. Refrigerate the dough for at least an hour if not more. Shape the dough into 1 inch balls and transfer to a semolina dusted pan so the gnudi does not stick. Refrigerate the gnudi balls, covered with plastic wrap till ready to cook.
Take out of fridge and cook gnudi in salted boiling water until cooked- about 3 to 4 minutes in batches. The gnudi will begin to rise to the surface once cooked. Drain the gnudi and place them into a wide frying pan with the olive oil and butter. Brown the gnudi on the outside for 2 to 3 minutes, moving them about constantly. If the pan gets dry, add some spare pasta water. Serve with the ragu.

Ragu

¼ cup dried porcini mushrooms, soaked 1 cup hot water
1 cup fresh shiitake mushrooms, chopped
2 tablespoons extra virgin olive oil
4 sausage links of choice, casing off and crumbled
1 medium onion, chopped
3 garlic cloves, chopped
½ cup strained tomatoes
1 cup chicken stock
Salt
½ cup fresh parsley, chopped
Parmigiano Reggiano, grated

Strain the mushrooms, reserve the liquid and chop the procini mushrooms and set aside.
Heat a sauté pan with olive oil. Add the crumbled sausage and sauté on medium heat for 4 to 5 minutes. Add the onion and garlic and sauté on medium heat for another 4 to 5 minutes. Add the shiitake and procini mushrooms and sauté for 3 to 4 minutes. Add the spare mushroom water, tomatoes and chicken stock. Bring to a boil and let simmer, with the lid on for 10 minutes. Take the lid off, add salt and let cook for another 15 minutes. Check for seasonings and garnish with parsley. Serve with gnudi with a sprinkle of Parmigiano Reggiano.

Chicken and Mushroom Ragu on Herb Polenta

December 6, 2016

Delicious chicken stew over polenta…

  • 1 pound chicken thighs, skinned
  • 2 tablespoons olive oil
  • ¼ cup pancetta, chopped
  • Salt
  • Pepper

Heat a saucepan with the olive oil on high. Add the pancetta and sauté for a minute. Brown the chicken for 2 to 3 minutes of each side. Sprinkle salt while browning. Take the chicken pieces out and keep aside.

  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1 pound cremini mushrooms, sliced
  • 1 large shallot, chopped
  • 2 garlic cloves, chopped
  • 2 tablespoons all-purpose flour
  • 1 cup red wine
  • 2 cups chicken broth
  • Salt

Add the herbs in the pancetta mixture with the mushrooms. Saute on high heat till the mushrooms have cooked down including the excess liquid. Add the shallot and garlic. Saute for a minute and add the flour. Cook the flour for a minute and add the red wine. Scrape all the brown bits off the bottom and add the chicken broth. Add the chicken pieces and bring to a boil. Lower the heat to a simmer and cook for 20 minutes with the lid on. Take the lid off and make sure the chicken is tender and juicy. Turn the heat up and bring to a boil and cook till the dish reaches desired consistency.

Herb Polenta with Gruyere

  • 1 cup fine polenta
  • 1½ cups milk
  • 1½ cups chicken broth
  • 1 sprig thyme
  • 1 sprig rosemary
  • 2 teaspoons salt
  • 1 cup aged Gruyere cheese, grated

Bring the milk and broth. Add the herbs and salt. Slowly add the polenta whisking at the same time, stirring till it thickens. Turn the heat off and add the cheese. Mix well and check for seasonings. Serve with the chicken and mushroom ragu.

Beef and Pork Ragu with Spaghetti

February 24, 2016

If it was up to my daughter, I would be making spaghetti bolognese once or twice a week.. this is twist on a true bolognese..

  • 2 tablespoons extra virgin olive oil
  • ½ pound ground grass fed beef
  • ½ pound ground pork
  • 2 tablespoons fresh thyme
  • 1 medium yellow onion, chopped
  • 2 celery stalks, chopped
  • 1 large carrot, peeled and chopped
  • 3 garlic cloves, chopped
  • 1 tablespoon tomato paste
  • 1 cup red wine
  • 1 cup tomato sauce
  • 2 cups milk
  • Salt

Heat a heavy saucepan with the olive oil. Add the ground beef and pork. Saute on medium high heat while breaking up the meat with a wooden spoon and brown for 4 to 5 minutes. Add the thyme, onion, celery, carrot and garlic. Add a teaspoon of salt. Saute on medium heat for 4 to 5 minutes. Add the tomato paste and cook for a minute. Add the red wine and bring to a boil and add the tomato sauce and milk. Bring to a boil and simmer with lid on for an hour. Take lid off and cook for another 20 minutes. Check for seasoning and add salt. Serve with spaghetti.

Turkey and Chicken Sausage Ragu

May 13, 2015

This is a yummy ragu with ground turkey and chicken sausage. Sausage already has yummy flavor and it is a great way to add deliciousness to any dish…

  • 2 tablespoons extra virgin olive oil
  • 1 pound ground dark meat turkey
  • 4 chicken sausage links, casings taken off and crumbled (I bought the roasted garlic variety)
  • 1 tablespoon fresh rosemary, chopped
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, chopped
  • 2 teaspoons salt
  • 3 cups homemade or store bought tomato sauce
  • Parmigiano Reggiano cheese, grated
  • 4 cups whole-wheat spaghetti, al dente

Heat a large saucepan with the olive oil. Add the turkey meat and cook on high heat while separating the meat with the back of a wooden spoon for 4 to 5 minutes. Add the crumbled sausage and continue to brown for another 4 to 5 minutes on medium heat. Add the rosemary, onion and garlic. Saute on medium heat for another 4 to 5 minutes. Add the tomato sauce and bring to a boil. Add salt and mix well. Simmer on low heat, covered with lid for about 45 minutes while stirring every 10 minutes or so. Take lid off and check for seasonings. Serve on top of spaghetti and garnish with grated cheese.

Tuscan Style Cannellini Beans and Tomato Ragu

December 19, 2012

Cannelini Ragu This ragu is delicious and very easy to make. I decided to make it dried beans and soaked them overnight, but you can definitely make them with the canned variety. The dried beans give the dish a bit more depth of flavor but the canned ones are very comparable.

I started with pancetta, onion, celery, carrots and garlic. I got fresh herbs from my backyard including rosemary, thyme and sage. I always buy San Marzano tomatoes which are special ones grown in Italy and have an amazing flavor. Some white wine and chicken broth later, I had a start to a very delicious stew. I let it cook for a couple of hours. The good thing about this dish is you can make it in advance. In fact it will taste better the next day as all the flavors will have a chance to marry.

Make this ragu with the lamb roast and have a wonderful holiday.
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Sausage and Mushroom Ragu

September 12, 2011

Sausage and Mushroom Ragu This an easy recipe that is a crowd pleaser. Now that school has started again- it is time to get organized and get back to the same old routine. I kind of like getting back to my old routine- I like the familiar. Anyway, my point was to have your pantry and fridge filled with things that will help you through the week to make quick and easy meals.

One of those things is fresh tomato sauce. It doesn’t take very long to cook but it makes a huge difference in the recipe.

This particular dish was easy to make as I had the sauce ready. All I did was saute the sausage (which I had in the fridge as well), onion and garlic. It was simple and best of all- everyone loved it! This is a great week day meal and also yummy as a school lunch…
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Chicken Sausage Ragu with Red Pepper Gnocchi

June 7, 2010

Chicken Sausage Ragu I hardly ever make gnocchi. I do always notice it in Whole Foods- in there fresh pasta section. I have had it a few times before in restaurants and also during our trip to Italy last summer. It obviously depends on how well the gnocchi is made- if it is well made, it can be fluffy and light. If it is not made properly, it tends to be tough and heavy.

A friend had tried the gnocchi at Whole Foods and told me it was really good. I was browsing, and the red pepper gnocchi caught my eye. I bought it not knowing what to do with the pasta- but I was sure I could come up with something delicious.

The day after turned out to be a cold and rainy day- perfect for a sausage ragu, I thought- hmm, with lots of red wine- yum! I also decided to utilize the red pepper gnocchi. So, that is where this recipe came from. I took the sausages out of their casings and cooked them with onion, garlic, rosemary and wine, of course…

It was so nice to smell the lovely aromas in the house while sipping some wine and enjoying the evening. My daughter was at a play date and my husband wasn’t home from work yet. It is my favorite thing to do- being in the kitchen, cooking while enjoying a glass of wine.

Anyway, the meal turned out delicious. The gnocchi was excellent- although- my daughter didn’t care for it much. She liked the ragu part but didn’t like the smoky red pepper flavor as well as the gnocchi texture. The adults thought the gnocchi and the ragu complemented each other really well- especially with a glass of wine.

Try this dish- it is perfect for a weekday since it doesn’t take very long. Serve it with a salad and some delicious wine, of course.
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