Yield: Yields about 130 gnocchi
Servings: 8 to 10
Sugo is a long-simmered Italian sauce that often includes meats, such as pork or beef. Chef Estes’s delicious version is aptly called “zasugo,” after her Sonoma county-based restaurant Zazu. This rich, tender meat sauce ladled over feathery-light goat cheese gnocchi will satisfy your innermost desires for warmth and comfort.
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Make Ahead Tips
You can make the gnocchi and the zasugo up to a day ahead. Refrigerate the zasugo (before adding the butter) once cool. Reheat and add the butter before serving. Arrange the gnocchi on a lightly floured baking sheet, cover with plastic wrap, and refrigerate. You can also freeze the gnocchi for up to several months: freeze on the baking sheet until firm, about 1 hour, and then transfer the frozen gnocchi to an airtight plastic bag and return to the freezer.
Recipe adapted from Moveable Feast with Fine Cooking.
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