Ricotta Gnocchi

Lamb Sausage Sugo, Lemon Zest, Pecorino Romano

Chef Missy Robbins of Lilia | Brooklyn

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Adapted by StarChefs | February 2019

INGREDIENTS:

Sugo:
Yield: 3 quarts
Olive oil
220.5 grams diced onion
255 grams diced fennel
63 grams garlic cloves 
5 grams coriander seeds
7 grams red pepper flakes
7 grams black peppercorns
13 grams fennel seeds
912 grams lamb bones, roasted
2.645 kilograms San Marzano tomatoes

Lamb Sausage:
Yield: 10 servings
907 grams ground Australian lamb
16 grams ground fennel seeds
4 grams black pepper 
6 grams ground coriander
2 grams red pepper flakes 
2 grams salt
3 grams granulated garlic 

Ricotta Gnocchi:
Yield: 13 servings
680.25 grams ricotta, drained overnight
200 grams Parmigiano-Reggiano 
240 grams eggs
300 grams 00 flour

To Assemble and Serve:
Salt
Minced lemon zest
Grated Pecorino Romano

METHOD:

For the Sugo:
Heat oven to 375°F. In a large pot over medium-high flame, heat olive oil and sweat onion, fennel, and garlic. Add spices and cook until onion is translucent. Add bones and tomatoes, bring to a boil, decrease heat, and simmer 2½ hours. Strain, discarding bones. Transfer sauce to a Vitamix blender and purée.  

For the Lamb Sausage: 
Heat a flattop. In a bowl set in an ice bath, mix to combine all ingredients. Portion sausage into 3-ounce patties and sear on both sides. When cooked and cooled slightly, chop up the patties, keeping the sausage portioned for pick-up.

For the Ricotta Gnocchi: 
In a bowl, combine ricotta, Parmigiano-Reggiano, and eggs. Slowly incorporate flour, being sure not to overwork dough. Roll dough into long ropes about the width of your thumb. Cut ropes into ¾-inch pieces and roll on a gnocchi board.

To Assemble and Serve:
In a large pot of boiling salted water, cook Ricotta Gnocchi 5 minutes; they will swell and rise to the surface when ready. Drain gnocchi. In a sauté pan over medium-high flame, heat sausage. Add 2 ounces Sugo followed by gnocchi, toss to coat. Add lemon zest and cook for a few minutes to marry the flavors. Spoon gnocchi into a shallow bowl and top with Pecorino Romano. 

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