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Recipe
Homemade Potato Gnocchi with Goose Ragu
Savory Delight: Homemade Potato Gnocchi with Rich Goose Ragu
4.5 out of 5
Indulge in the flavors of Italy with this authentic recipe for Homemade Potato Gnocchi with Goose Ragu. This dish combines pillowy soft potato dumplings with a rich and savory sauce, creating a comforting and satisfying meal.
Metadata
Preparation time
30 minutes
Cooking time
2 hours
Total time
2 hours and 30 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Mediterranean diet, Gluten-free diet, Dairy-free diet, Low-fat diet, Balanced diet
Allergens
Eggs, Wheat
Not suitable for
Vegan diet, Vegetarian diet, Paleo diet, Keto diet, Low-carb diet
Ingredients
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For the gnocchi: For the gnocchi:
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1 kg (2.2 lbs) potatoes 1 kg (2.2 lbs) potatoes
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250g (2 cups) all-purpose flour 250g (2 cups) all-purpose flour
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1 egg 1 egg
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Salt, to taste Salt, to taste
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For the goose ragu: For the goose ragu:
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500g (1.1 lbs) goose meat, diced 500g (1.1 lbs) goose meat, diced
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1 onion, finely chopped 1 onion, finely chopped
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2 cloves of garlic, minced 2 cloves of garlic, minced
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400g (14 oz) canned crushed tomatoes 400g (14 oz) canned crushed tomatoes
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250ml (1 cup) red wine 250ml (1 cup) red wine
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2 tablespoons olive oil 2 tablespoons olive oil
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1 tablespoon tomato paste 1 tablespoon tomato paste
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1 teaspoon dried oregano 1 teaspoon dried oregano
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1 teaspoon dried basil 1 teaspoon dried basil
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Salt and pepper, to taste Salt and pepper, to taste
Nutrition
- Calories (kcal / KJ): 450 kcal / 1884 KJ
- Fat (total, saturated): 12g, 3g
- Carbohydrates (total, sugars): 60g, 4g
- Protein: 20g
- Fiber: 6g
- Salt: 1.5g
Preparation
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1.Boil the potatoes until tender. Peel and mash them while still hot.
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2.In a large mixing bowl, combine the mashed potatoes, flour, egg, and salt. Mix until a soft dough forms.
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3.Divide the dough into small portions and roll each portion into a long rope.
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4.Cut the ropes into bite-sized pieces and shape them into gnocchi by rolling them against the tines of a fork.
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5.In a large pot of salted boiling water, cook the gnocchi until they float to the surface. Remove them with a slotted spoon and set aside.
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6.In a separate pan, heat the olive oil and sauté the onion and garlic until translucent.
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7.Add the diced goose meat and cook until browned.
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8.Stir in the tomato paste, crushed tomatoes, red wine, dried oregano, dried basil, salt, and pepper. Simmer for 1-2 hours, until the meat is tender and the flavors have melded together.
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9.Serve the cooked gnocchi with the goose ragu on top. Garnish with fresh basil or grated Parmesan cheese, if desired.
Treat your ingredients with care...
- Potatoes — Be sure to use starchy potatoes like Russet or Yukon Gold for the best texture in the gnocchi.
- Goose meat — If goose meat is not available, you can substitute it with duck or even chicken for a milder flavor.
- Red wine — Choose a dry red wine that you would enjoy drinking, as it will enhance the flavors of the ragu.
Tips & Tricks
- To achieve light and fluffy gnocchi, avoid overworking the dough and handle it gently.
- If the dough is too sticky, add a little more flour, but be careful not to add too much as it can make the gnocchi dense.
- For a richer flavor, you can add a splash of cream to the ragu just before serving.
- Leftover gnocchi can be frozen for later use. Lay them in a single layer on a baking sheet and freeze until firm, then transfer to a freezer bag.
Serving advice
Serve the Homemade Potato Gnocchi with Goose Ragu as a main course, accompanied by a fresh green salad and crusty bread to soak up the delicious sauce.
Presentation advice
Plate the gnocchi neatly on a warm serving dish and spoon the goose ragu generously over the top. Garnish with a sprig of fresh basil or a sprinkle of grated Parmesan cheese for an elegant touch.
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