Gnoc­chi with Vel­vety Veal Ragu


Rachael Ray Every Day - - Recipe Index -

This dish is so rich but so worth it. Ev­ery calo­rie.

5 tbsp. but­ter 12 to 16 leaves (a hand­ful)

fresh sage 2 tbsp. olive oil 1 small onion, finely chopped 1 small stalk cel­ery with leafy top, finely chopped 1 lb. ground veal Salt and finely ground black pep­per 4 cloves gar­lic, finely

chopped 1∕2 tsp. ground white pep­per 1∕2 cup white wine

1 cup half- and- half 1∕2 cup chicken stock 4 oz. Gor­gonzola dolce

(soft mild blue cheese) 1 pack­age (about 17 oz.) fresh potato gnoc­chi Grated Parmi­gianoReg­giano About 3∕4 cup chopped wal­nuts, toasted, for serv­ing

■ Bring a large pot of wa­ter to a boil for the gnoc­chi.

■ In a small skil­let, melt the but­ter over medium heat. When it foams, add the sage leaves. Fry un­til golden, about 5 min­utes. Trans­fer to a pa­per towel–lined plate and let cool. Re­move the nutty, brown but­ter from heat. ■ In a large skil­let, heat the oil, two turns of the pan, over medium-high. Add the onion and cel­ery. Cook, stir­ring of­ten, un­til soft­ened, about 2 min­utes. Add the veal. Cook, stir­ring oc­ca­sion­ally and break­ing up the meat with a spoon, un­til lightly browned, about 5 min­utes. Sea­son with salt and black pep­per. Add the gar­lic and white pep­per and stir un­til aro­matic, 1 to 2 min­utes. Add the wine. Cook, stir­ring of­ten, un­til ab­sorbed, about 2 min­utes. Add the half-and­half and stock. Re­duce heat to medium-low. Add the Gor­gonzola and stir un­til melted into the sauce, about 2 min­utes. Re­duce heat to low. Let the sauce sim­mer while you cook the gnoc­chi.

■ Re­duce the heat of the boil­ing wa­ter to medium so it is gen­tly boil­ing. Salt the wa­ter and add the gnoc­chi. Cook, stir­ring of­ten, un­til the gnoc­chi float to the sur­face and are just cooked through, about 3 min­utes.

■ Us­ing a spi­der or strainer, trans­fer the gnoc­chi from the wa­ter to the sauce. Add the brown but­ter and a hand­ful of Parm; toss to coat the gnoc­chi and melt the cheese. Serve in shal­low bowls and top with the nuts and crispy sage leaves.

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