Ricotta Gnocchi with Wild Boar Ragu

Ricotta Gnocchi with Wild Boar Ragu
Photo by www.chow.com


  • "Wild Boar Ragu":/recipes/10837
  • 1 teaspoon ground white pepper
  • 1 tablespoon salt
  • 12 fresh sage leaves, finely chopped (about 2 tablespoons)
  • 3 ¾ cups all-purpose flour (18 ounces) or "Tipo 00 flour":http://www.fornobravo.com/brick_oven_cooking/pizza_ingredients/flour.html
  • 1 pound Grana Padano cheese, finely grated
  • 24 ounces fresh whole-milk ricotta (about 3 cups)
  • + 1 more ingredients
    • 3 pounds russet potatoes (about 3 large potatoes), cooked until soft, then cooled (see note below)

Coarsely grate the cooked potatoes through the large holes of a box grater. (You will have about 6 cups.) Combine the grated potato, ricotta, half the Grana Padano cheese, the flour, sage, salt, and pepper in a large mixing bowl. Mix by hand until large, moist lumps form and no dry flour remain...

View full recipe at Chow


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