RECIPE: Gnocchi Bolognese

The leaves will soon change color and it’s the perfect time to host an autumn get together. Edmund Vogel with Cooper’s Hawk Winery and Restaurant share the perfect fall dish and wine pairing.

Gnocchi Bolognese:  Serves 4

• 2 TBL Butter
• 20 oz Gnocchi, Cooked and Cooled.
• ¼ Cup Chicken Stock
• 2 Cup Bolognese Sauce
• 6 oz Braised Short Ribs, Pulled in Large Pieces
• 2 TBL Garlic Butter
• 2 tsp Grated Parmesan
• 2 tsp Basil, Chopped
• 3oz Stracciatella or Burrata
• 2 tsp Extra Virgin Olive Oil

1. Place butter in a non-stick saute pan and melt.
2. On medium heat, add gnocchi, and allow gnocchi to toast to an even golden brown, tossing every minute or so. 
3. Add chicken stock to deglaze, and immediately add Bolognese. Bring to a boil.
4. Once boiling, reduce heat to a simmer and add pulled short ribs. Toss well and gently mix with a spatula to evenly combine. Allow to simmer for an additional 30 seconds to heat through.
5. Remove from the heat and add garlic butter pieces throughout the pan. Toss and swirl to emulsify and mix evenly.
6. Begin plating by placing the gnocchi and sauce neatly in the center of the pasta bowl. Spread the short rib meat evenly throughout the top, as it should be a noticeable key ingredient in the dish.
7. Sprinkle grated parmesan across the top of the gnocchi, and sprinkle chopped basil throughout the top of the gnocchi.
8. Gently spoon burrata or stracciatella in the center of the gnocchi, allowing it to spread nicely throughout the center of the dish. Drizzle the top of the dish with Extra Virgin Olive OIl.
9. Note:  Short ribs are seasoned, seared and braised with red wine, chicken stock and vegetables. Once fork tender, about 2 hours, they should be removed from braising liquid, and when cool to touch, fat removed and pulled into large 1 ½”-2” pieces.  

Bolognese  Yield:  Makes about 7-8 cups

• 2 TBL     Olive Oil
• 2 lbs    Bulk Italian Sausage
• ½ lb    Ground Chuck, Large Grind from your Butcher (1/2” if possible)
• 3 oz    Pancetta, Sliced Paper Thin
• 2 Cups    Vidalia Onion or other Sweet Onion, Medium Dice
• 4 Each    Garlic Cloves, Large, Minced
• 2 tsp    Fennel Seed, Fresh Toasted and Ground
• 2 tsp    Oregano, Dried
• ½  tsp    Allspice
• 1 ½ tsp    Black Pepper, Freshly Ground
• ¼ tsp    Crushed Chili Flakes
• ¾ Cup    Cooper’s Hawk Pinot Barbera
• 65 oz    San Marzano Canned Tomatoes, (Peeled and crushed by hand)
• 2 tsp    Fresh Thyme
• 2 tsp    Sugar
• 2 tsp    Kosher Salt, (Start with 1 tsp depending on salt level of sausage) Add more if needed

1. Heat a heavy stainless steel pot, add olive oil and sear Italian sausage and ground chuck until brown.  Break into quarter sized pieces and remove, leaving excess oil in pot.
2. Add pancetta and cook on medium heat until it begins to brown and releases some oil.  Add onion and cook on low heat until it begins to caramelize.  About 10 minutes.  Add garlic and sauté another 2 minutes.
3.   
4. Add fennel seed, oregano, allspice, pepper and chili flakes.  Saute for about one minute to open the flavors of all of the spices.  Add the wine and reduce until almost dry.
5. Add tomatoes, fresh thyme and sugar and reduce by about half.  Add sausage and ground chuck back in and bring to a simmer.  Add salt if necessary.  Can be made one day in advance.
6. Cool and reserve for later.  Keep in refrigerator for 1 week or freeze.