Ricotta Gnocchi with Beef Short Rib Ragu

• 1 pound Fresh Ricotta (page 110), about 2 cups
• 2 fresh egg yolks
• 1 cup sifted 00 flour, plus more for dusting
• Beef Short Rib Ragu (recipe follows)
• 2 tablespoons extra-virgin olive oil
• 1 1/2 pounds ground boneless short ribs
• 1 cup finely diced carrots
• 1 cup finely diced onion
• 1 cup finely diced celery
• 4 cloves garlic, thinly sliced
• 1 cup white wine
• 2 (28-ounce) cans San Marzano tomatoes (see sidebar, page 216)
• 2 fresh bay leaves

1. One day before you plan to make the gnocchi, set the ricotta to drain in a sieve set over a bowl.
2. Allow to sit overnight in the fridge.
3. Discard the liquid that separates out and place the ricotta in a large bowl.
4. Add the egg yolks to the ricotta and mix well.
5. Sprinkle about half of the flour over the top.
6. Knead gently in the bowl until the flour is incorporated.
7. Turn the dough out onto a floured board and knead in the remaining flour, a little bit at a time, until the dough is no longer sticky.
8. Using a bench scraper or sharp knife, cut the dough into quarters.
9. Working with one quarter at a time, roll the dough into a rope about 3/4 inch in diameter.
10. Cut the rope crosswise at 1-inch intervals.
11. Using the palm of your hand, take each piece and gently roll against the board to form a rough ball.
12. Create a depression in each by flattening one edge slightly with your thumb.
13. Repeat with the remaining dough.
14. Bring a pot of salted water to a slow boil.
15. Make sure the water isnt boiling too vigorously or the gnocchi may disintegrate before they are cooked.
16. Cook about 20 gnocchi at a time, dropping them into the water.
17. Once the gnocchi have risen to the surface, cook for exactly 1 minute longer, then remove with a spider or slotted spoon.
18. You can hold the gnocchi on an oiled sheet pan or in an oiled bowl while you cook the rest.
19. Serve with the ragu.
20. Heat the olive oil in a Dutch oven or a high-sided pan over high heat.
21. When the oil is hot, add the ground meat.
22. Brown the meat over medium-high heat for 8 to 10 minutes, stirring to break up any lumps.
23. Add the carrots, onion, celery, and garlic and cook until the vegetables are tender.
24. Add the wine, stirring and scraping up any browned bits from the bottom of the pan.
25. Meanwhile, put the tomatoes and their liquid through a food mill or puree in a food processor and strain to remove the seeds.
26. Add the puree to the pot and bring to a boil.
27. Add the bay leaves.
28. Decrease the heat to low and simmer, uncovered, for 1 1/2 to 2 hours, or until the meat is quite tender, stirring occasionally to prevent sticking.
29. While the ragu is cooking, make sure that the liquid in the bottom doesnt run dry and cause scorching.
30. If the liquid evaporates before the meat is tender, add a little water and stir.
31. When the sauce is finished, it should be a thick sauce with good body.
32. Remove the bay leaves and serve.

egg yolks, flour, short, extravirgin olive oil, carrots, onion, celery, garlic, white wine, tomatoes, bay leaves

Taken from www.epicurious.com/recipes/food/views/ricotta-gnocchi-with-beef-short-rib-ragu-383852 (may not work)