Potato Gnocchi with Pastrami Ragù
© Con Poulos

Potato Gnocchi with Pastrami Ragù

  • ACTIVE: 1 HR

Rich Torrisi and Mario Carbone put a clever twist on their gnocchi recipe by using deli pastrami in the sauce. Feel free to use it on any kind of pasta.


  1. Rock salt, for baking
  2. Two 12-ounce Yukon Gold potatoes
  3. 1 cup all-purpose flour, plus more for dusting
  4. 2 large eggs, lightly beaten
  5. 2 1/2 teaspoons kosher salt
  6. 1 tablespoon extra-virgin olive oil, plus more for drizzling
  7. 3 tablespoons unsalted butter
  8. 1 medium onion, minced
  9. 1 celery rib, minced
  10. 6 ounces sliced pastrami, finely chopped (1 1/2 cups)
  11. 1 cup water
  12. 1 cup low-sodium chicken broth
  13. 1/4 cup sour cream
  14. 1/4 cup sliced chives
  1. Preheat the oven to 350°. Line a small baking pan with rock salt. Pierce the potatoes with a fork and place on the salt. Bake for about 1 hour and 15 minutes, until tender.
  2. As soon as the potatoes are cool enough to handle, peel them and pass them through a ricer into a bowl. Let the potatoes cool.
  3. Lightly dust a baking sheet with flour. Stir the eggs, the 1 cup of flour and the kosher salt into the riced potatoes. Gently knead a few times to form a dough that just holds together. Divide the dough into 4 equal pieces. On a lightly floured work surface, roll out 1 piece of the dough into a 1/2-inch-thick rope. Cut the rope into 1/2-inch pieces and transfer the gnocchi to the baking sheet. Repeat with the remaining dough. Refrigerate the gnocchi for at least 1 hour and up to 4 hours.
  4. Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Boil the gnocchi just until they rise to the surface of the water, about 1 minute. With a slotted spoon, transfer to the ice water to chill, then drain on paper towels and pat dry. Transfer the gnocchi to a bowl and drizzle with olive oil.
  5. In a large skillet, melt 1 tablespoon of the butter in the 1 tablespoon of oil. Add the onion, cover and cook over moderate heat until translucent, 4 minutes. Add the celery, cover and cook over moderately low heat, stirring, until richly browned, 15 minutes.
  6. In a food processor, mince the pastrami. Add the pastrami to the skillet along with the water and chicken broth and bring to a boil. Simmer over low heat until most of the liquid has evaporated, about 1 hour.
  7. In a nonstick skillet, melt 1 tablespoon of the butter. When the foam subsides, add half of the gnocchi and cook over moderate heat, turning, until browned all over, 5 minutes. Transfer to a bowl and repeat with the remaining 1 tablespoon of butter and gnocchi.
  8. Spoon the sour cream onto 4 plates and top with the gnocchi and pastrami ragù. Garnish with the chives and serve.
Make Ahead
The recipe can be prepared through Step 5 and refrigerated separately overnight. Bring the gnocchi to room temperature before proceeding.

Suggested Pairing

Vibrant, spicy Barbera d’Alba is a nice complement to the smoky, spicy pastrami here.