Ricotta Gnudi + Sausage Ragu
(Also: why I run half-marathons)
Hi friends!
I know, I know. Ricotta Gnudi with Sausage Ragu doesn’t exactly scream “easy weeknight dinner.” But, bear with me. This is good. Like reaaalllyyy good. And it’s a fun weekend dish to make with your family. (My kids love any project involving dough or pasta.) The ragu itself is surprisingly simple to make - it takes 30 minutes, tops - and if you want to make this into a true weeknight meal, just skip the homemade gnudi and use store-bought gnocchi instead. (If you’re gluten-free, Capello’s makes excellent GF gnocchi. You can find them in the frozen aisle of most grocery stores.)
What exactly are gnudi, anyway? Gnudi are soft, pillowy ricotta dumplings traditionally made in Tuscany, Italy. They are similar to gnocchi, only lighter in texture and made without potato. The dough feels like Play Dough - another reason my kids love it! - and you basically roll it into long ropes, cut it into little squares, chill them, then boil for about 2 minutes. The process of making the gnudi is (almost!) as fun as eating them.
The real reason I have this recipe on my brain, however, is because I’m running a half-marathon tomorrow, and this sounds like the perfect post-race dinner. This will be my 6th half-marathon (which feels crazy to type). I’ve never run a full marathon, and at this point, I have no desire to - 13.1 miles is far enough for me.
I’ve been a runner ever since 7th grade, when my dad encouraged me to run Cross-Country. I came home from my first practice in tears, saying it was too hard and that I wanted to quit. Dad encouraged me to keep going, and told me that it would get easier as I got stronger. He also said - I suppose, realizing I was a budding foodie – that if I finished the season, he’d take me out to eat wherever I wanted. Wise Dad. Not only did I finish out the season (and cash in on my dinner at a fancy Italian restaurant), a lifelong love of running was born.
Long-distance running is hard, and I sometimes ask myself why I do it. It takes up lots of time, and you have to get your miles in no matter the weather (I’ve run in freezing cold and blazing heat, rain, snow, you name it!). Even though I, in theory, love running, it’s often not fun. But I love a challenge. I love that running makes my body feel strong. I love getting to run in Nashville’s beautiful parks - usually Shelby, since it’s close to my house, but I also adore Percy Warner. I love being in nature, watching the seasons change. I love running with people, but this past race, I’ve trained alone, and it’s nice just to have the time to myself. Sometimes I pray or think, sometimes I listen to a podcast, but usually I crank the music and just go for it.
Running has helped me realize that I’m not just physically strong, I’m mentally tough. Showing up for an 8 or 10 or 13 mile run takes grit and determination, and it’s a good reminder to myself that I can do hard things! Most of all, running has been an amazing antidote to depression. This summer, after taking off most of the year from running, I sank into pretty low place emotionally. I realized that it was time to start running again. So I set a goal of a fall half-marathon, and started training in August. I managed about 2 miles on my first run, in peak humidity. (Not fun!) I wanted to give up so many times in the early weeks, but I kept going. Slowly my mileage climbed: from 2 miles to 3, then 4, then 5, then 7 and up! And as I ran, I started feeling better. My depression went away and overall, I feel stronger and steadier. Sure I still feel a little sad at times, but it’s not overwhelming like before.
I share all of this to encourage you. If you’re feeling stuck in life - physically or mentally - pick a goal and challenge yourself. It doesn’t have to be a race, just something that you can work towards - one tiny step at a time - and have the satisfaction of accomplishing.
If any of this resonates, I’d love to hear from you. Happy cooking - and if you’re a runner - happy running!
XO
Anna
P.S. I have added one new class at The Kitchen: Holiday Cookie Baking on December 12. Just a few spots left!
RICOTTA GNUDI WITH SAUSAGE RAGU
Though this dish tastes like it took all day to make, it’s surprisingly simple to prepare. From start to finish, it takes about 1 hour (once you’ve strained your ricotta). Serve on a cold winter’s night with a good bottle of red wine and a peppery arugula salad.
Serves 6
Ricotta Gnudi:
2 (15-ounce) containers good quality ricotta cheese
1 cup finely grated Parmesan cheese
2 large eggs, lightly beaten
1 ½ teaspoons salt (sea salt or kosher salt)
Freshly ground pepper, to taste
1 ¼ cups all-purpose flour, plus more for flouring pan*
*For even lighter gnudi, try using the special Italian “Tippo 00” pizza and pasta flour
Sausage Ragu:
1 tablespoon extra-virgin olive oil
1 small red onion, finely diced
3 cloves garlic, minced
2 fresh mild Italian sausages (about 8-10 oz total)
1 (28-ounce) can San Marzano whole tomatoes with their juices
1 tablespoon good quality Balsamic vinegar
¼ cup (or more!) freshly chopped basil, plus more for serving
Sea salt and freshly ground pepper, to taste
Freshly ground Parmesan, for serving
For the Gnudi:
Start by straining your ricotta to remove as much moisture as possible. Place a medium fine-mesh strainer over a bowl and line with 2 layers of paper towels (or cheesecloth). Spoon the ricotta into the prepared strainer and press down with another paper towel, or piece of cheesecloth. Place in the refrigerator for 3-4 hours.
NOTE: It may seem like a pain to strain your ricotta, but do not skip this step!! Even if you can only strain it for 1-2 hours, it’s better than not straining at all. I tried skipping the straining once, and my gnudi fell apart in the hot water.
Remove the wet paper towels, and press the strained ricotta one more time with dry paper towels. Pour out any liquid in the bowl, dry it out, and dump the ricotta into the bowl. Stir in the Parmesan, eggs, salt, and pepper. Gently fold in 1 cup of flour, until just combined. If the dough still seems sticky, add in another ¼ cup of flour.
Turn the dough onto a floured surface and gently shape into a ball, incorporating more flour if needed. It should feel like a very delicate Play dough.
Using a bench scraper or a knife, cut the dough into 6 pieces. Roll each piece into a rope about ½ to ¾-inch thick. Cut each rope into ¾-inch pieces and transfer to 2 parchment paper-lined baking sheets. Sprinkle with a few tablespoons of flour so that the gnudi don’t stick together. Place in the refrigerator for 20-30 minutes to chill while you make the ragu.
For the Ragu:
Heat the olive oil in a Dutch oven over medium heat. Add the onion to the pot and sauté for 3 to 4 minutes, stirring frequently. Add the garlic, stirring for a minute or so until it is softened and fragrant (do not let brown). Squeeze the sausages from their casings and cook for 5-6 minutes, until most of the pink is gone, breaking it up with a wooden spoon as you stir.
Add the tomatoes, crushing with the back of a spoon. (This can be messy, as the tomatoes tend to squirt, so wear an apron!) Let the mixture come to a boil; reduce the heat to low and let simmer, partially covered, for 20-25 minutes.
Stir in the Balsamic vinegar and basil and let cook for a minute or two over low heat. Remove from the heat, season with salt and pepper to taste.
For the Gnudi:
While the ragu is simmering, bring a large pot of generously salted water to boil.
Remove the trays of gnudi from the refrigerator and place beside the pot of water. Have a slotted spoon or spider strainer handy to drain your gnudi, as well as a paper-towel lined platter.
Working in several batches, add the gnudi to the pot and let boil for about 2 minutes - remove them as soon as they float to the surface and place on a paper towel-lined platter. Repeat the process until all of the gnudi are cooked.
To serve: Place the gnudi in a large bowl or cover with the ragu (you will have extra ragu for another meal). Garnish with freshly grated Parmesan and chopped basil.