· recipe ·
Gnocchi Lasagna with Beef Ragu and Ricotta
Lasagna here describes the layered assembly rather than a sheet-pasta shape. Keeping the ricotta in visible pockets distinguishes the structure from simply stirring gnocchi into a meat sauce.
Time and servings
- Prep
- 40 min
- Cook
- 70 min
- Additional
- 10 min
- Total
- 120 min
- Servings
- 6
Nutrition per serving
- Calories
- about 620
- Protein
- 37 g
- Fat
- 28 g
- Carbs
- 59 g
Cook the potatoes
Choose either boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in a pot, cover with cold water, and simmer for 25 to 35 minutes, until a thin knife slides easily into the center, then drain them well. To bake, heat the oven to 425°F220°C, scrub and pierce the potatoes, and bake for 60 to 75 minutes, until tender.
Prepare the ragu and cheeses
While the potatoes cook, dice the onion, finely chop the garlic, grate the mozzarella, and tear the basil. Keep the ricotta chilled until assembly.
Brown the beef
Warm the olive oil over medium heat. Add the beef and onion and cook, breaking the beef into small crumbles, until browned, the onion is soft, and the beef reaches 160°F71°C. Add the garlic and tomato paste for the final minute.
Simmer the ragu
Stir in the crushed tomatoes, pepper, and up to 1/2 tsp3 g of the reserved salt. Simmer gently until the ragu is thick enough to mound briefly on a spoon, about 25 minutes. When ready, turn off the heat and cover.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Add the yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour to the warm potato. Mix gently until no dry flour remains. If the dough is too sticky to roll, add flour a spoonful at a time until it is soft and slightly tacky. You may not need all the flour.
Roll and cut the ropes
Divide the dough into portions. Roll each into a rope about 3/4 inch2 cm thick and cut it into 3/4 inch2 cm pieces, using only enough flour to prevent sticking.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Heat the oven
Heat the oven to 400°F205°C.
Heat the cooking water
Bring about 3 quartsabout 3 liters of water and 2 tsp12 g of the salt to a boil, then lower to a gentle simmer. Rewarm the sauce in the next step while the water heats.
Rewarm the ragù
While the cooking water heats, return the ragù to a gentle simmer over low heat, stirring occasionally.
Poach the gnocchi
Slide the gnocchi into the gently simmering water and stir once so they do not stick to the bottom. Reserve 1/2 cup120 ml cooking water, then lift the gnocchi as they float.
Layer the gnocchi lasagna
Spread a thin layer of ragu in the baking dish. Add half the floating gnocchi, then spoon over half the ricotta in small pockets, half the mozzarella, half the basil, and more ragu. Repeat with the remaining gnocchi, ricotta, basil, ragu, and mozzarella.
Bake and rest
Bake until the ragu bubbles around the edges and the mozzarella has browned spots, about 25 minutes. Let the layered bake stand for 8 minutes before cutting into portions.
