Yield: Yields about 3 cups ragù.
These ethereally light gnocchi are a contrast to the heartiness of the sausage ragù.
You can make this sauce ahead and refrigerate it, covered, for up to 5 days or freeze it for up to 1 month.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
My two boys loved making the gnocchi and eating it!
This is SO GOOD and SO EASY. The article just walks you through the process of making the best gnocchi ever...I was so surprised at how easy it was. The gnocchi were still light and airy the next day as leftovers. Thank you for this wonderful recipe and article. I will be making this again and again.
Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?