Gnocchi with Sunday Gravy

Gnocchi with Sunday Gravy

Main Course 

  • 8


  • Easy


  • Preparation time

  • Cooking time


  • For the Sunday Gravy
  • ¼ cup extra virgin olive oil
  • 1 pound sweet fennel sausage
  • 16 pork spareribs, cut into 2 bone pieces
  • 6 chicken thighs, bone in and skin on
  • 1 red onion, finely diced
  • 4 cloves garlic, sliced very thin
  • 375 ml red wine
  • 2 x 28 oz canned tomatoes, crushed by hand
  • Pinch of red chili flakes
  • 3 tbsp Italian parsley, finely chopped
  • Kosher salt and black pepper taste
  • Good quality powdered parmesan to serve
  • Good quality extra virgin olive oil to finish
  • null
  • For the gnocchi
  • 3 lbs russet potatoes
  • 2 cups all purpose flour
  • 1 whole egg
  • A generous pinch of kosher salt
  • Maldon sea salt


For the ragu: -heat the olive oil in a large heavy bottomed sauce pot big enough to hold all of the meats at once over medium high heat. -generously season all of the meats with kosher salt and pepper, and working in batches, sear off the meats until they are golden brown on all sides, removing them to a platter while you begin the next batch. Once they are all golden, turn the heat down to medium and add the onions, garlic, and chili and saute until the onions just begin to colour. -deglaze the pot with the red wine, removing any caramelized bits from the bottom of the pan with a wooden spoon. Simmer the wine for 3 minutes and then add the crushed tomatoes. Lower in the meats and maintain a simmer for 2 ½ hours, stirring every so often. -once the time is up and all of the meats are nice and tender, remove the pot from the heat and allow to rest until the meats and cool enough to handle with your bare hands. -gently lift the meat from the pot and transfer to a platter. Remove the skin from the chicken thighs and discard or feed to your dog. Shred the chicken meat into the sauce and discard the bones. Return the sauce to medium heat and bring to a simmer. -sprinkle 1 tbsp ofchopped parsley over the ribs and sausages, season them with the Maldon salt and transfer to a decorative platter for serving at the table. -bring a pot of salted water to a rapid boil and drop in the gnocchi, once they begin to float, transfer them to the pot with the chicken and tomato sauce. Gently stir the gnocchi into the sauce, add the remaining parsley and a generous drizzle of the good olive oil. Taste for seasoning and transfer to another decorative platter, dust the gnocchi with the parmesan cheese and serve the remainder at the table. -serve the meal with a spirited salad seasoned with lemon and olive oil.

For the gnocchi: -peel the russet potatoes and cut them into even quarters, place them in a pot with a generous pinch of salt and cover with cold water. Bring the pot to a simmer and cook the potatoes until they are tender enough to mash. Drain them in a colander, and allow them to steam dry for 3 minutes. -pass the potatoes through a food mill or a ricer onto a clean work surface. -bring a large pot of salted water to a boil and have a bowl of ice water ready (6 cups ice to 6 cups water). -make a well in the center of the potatoes. Crack the egg into a bowl with the salt and whisk well, pour the egg into the potato well and begin to incorporate the dough until you have a smooth mass.

It is key to work quickly, you want to keep the potatoes warm.

-divide the dough into 4 balls and roll each ball into a long dowel, cut the dough into ¾ inch rounds and either pinch them in the center to make pillows (my preference) or roll them off the tines of a fork for the tell tale gnocchi grooves. -working in batches, drop the gnocchi into the boiling water and cook until they float to the surface. Scoop them out with a slotted spoon and transfer to the ice water to chill quickly. Once cold, drain them well, toss lightly in olive oil and transfer to a lined bake sheet until you are ready to eat.

AllClad products to prepare your recipe