Yield: Yields about 3 cups ragù.
These ethereally light gnocchi are a contrast to the heartiness of the sausage ragù.
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You can make this sauce ahead and refrigerate it, covered, for up to 5 days or freeze it for up to 1 month.
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.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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