Barbara Lynch makes Homemade Gnocchi with Vegetables and Meat at the 2008 F&W Classic in Aspen.Barbara Lynch makes Homemade Gnocchi with Vegetables and Meat at the 2008 F&W Classic in Aspen.
[MUSIC] This is about a pound of ricotta, three fourths cup flour. Yea do a little less. Less. Always add Add the flour gradually if you, again it depends on how long the ricotta's been draining. If it's a little bit wetter, if it hasn't drained as long you're gonna need to add more flour. And also the opposite is true. You can always add more flour but once it's in there obviously you can't take it away. So it's pretty much mixed. It's definitely something you don't wanna, you don't wanna over do. And it comes together pretty, pretty, pretty quickly. So, once it, once it kind of forms a nice ball, you knead everything together, then it's basically done, but the nice thing about this, is because there isn't potato in it, you're much less likely to over knead it. sometimes, I love to serve this with just like Make an arugula pesto or something really simple, like a simple marinara sauce. You can open up a jar. I'm not opposed to that, but throw black olive croutons on it, or fried basil just to make it a little different. And just roll it out. [BLANK_AUDIO] So, olive oil in a pot. Mirepoix, onion, celery, and carrots. You're gonna sweat out the mirepoix for at least five to seven minutes. So the first thing I'm gonna add is the chicken livers. And this is gonna make your house smell really good. Chicken livers and the sage. A lot of sage. Don't hold back. So you're gonna sweat out those, too, for about three, four minutes. The veal, pork, and lamb is all ground up. You gotta let this cook for about three or four minutes, too, just to start releasing some of the fats and the juices. And then you're gonna add some red wine [BLANK_AUDIO] and chopped tomatoes, or some canned tomatoes, or tomatoes that you have in your garden that you just wanna chop up. [NOISE] If you don't have beef stock, or veal stock at home, chicken stock Will be fine, or a little bit of water. And then you're just gonna let this cook. Honestly you're not gonna worry about it for a little while, for at least an hour. At the end, salt and pepper if you want, it's up to you. You can add heavy cream or butter, just to make this a little bit more richer. I sort of omit it. I like to let the pasta shine. And then you're gonna get a glorious looking pot of meat like ragu like this. Salt and pepper. And if you're gonna let it cook down, you think it needs a little more liquid, add a little bit more veal stock. Add water. Now as I mentioned, we made these a little bit ago. Popped them in the freezer. And it doesn't affect A bowl or- Their texture or anything, but it just makes your life easier when you go to cook them. [SOUND] [BLANK_AUDIO] But it's one of those dishes that, oh my God, it's great. The recipe will [INAUDIBLE] soon. [SOUND] [BLANK_AUDIO] So they took what, all of three and a half minutes, four minutes to float up? Little longer Aspen time, but not too long. [LAUGH] And if you're gonna do a lot, if you're gonna do a whole sheet tray, or a half a sheet tray, do them in batches. And then hold the pasta in some olive oil, until you're gonna sauce the gnocchi. So you can toss it with grated cheese, butter, cream. You could add more fat to it if you want, but you don't need to. And, we're gonna garnish with a little fried basil leaf. If you don't have basil you can do parsley, you can do tarragon. This is a great way to actually You know you can fry herbs like this if you have a lot of herbs and you just wanna throw them on any kind of a salad or say if you have salmon tar tar and you want a texture, fried herbs are great. Isn't that pretty? But this is the final product. [APPLAUSE]