Homemade Potato Gnocchi with Goose Ragu

Ingredients

• For the gnocchi: For the gnocchi:
• 1 kg (2.2 lbs) potatoes 1 kg (2.2 lbs) potatoes
• 250g (2 cups) all-purpose flour 250g (2 cups) all-purpose flour
• 1 egg 1 egg
• Salt, to taste Salt, to taste
• For the goose ragu: For the goose ragu:
• 500g (1.1 lbs) goose meat, diced 500g (1.1 lbs) goose meat, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 400g (14 oz) canned crushed tomatoes 400g (14 oz) canned crushed tomatoes
• 250ml (1 cup) red wine 250ml (1 cup) red wine
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• 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

1. 1.
   Boil the potatoes until tender. Peel and mash them while still hot.
2. 2.
   In a large mixing bowl, combine the mashed potatoes, flour, egg, and salt. Mix until a soft dough forms.
3. 3.
   Divide the dough into small portions and roll each portion into a long rope.
4. 4.
   Cut the ropes into bite-sized pieces and shape them into gnocchi by rolling them against the tines of a fork.
5. 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.
6. 6.
   In a separate pan, heat the olive oil and sauté the onion and garlic until translucent.
7. 7.
   Add the diced goose meat and cook until browned.
8. 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.
9. 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.