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GNOCCHI - Gnocchi with Chicken Ragu
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| GNOCCHI WITH CHICKEN RAGU Chicken Ragu | |
| 8 | Whole Chicken Legs,, (skinless) |
| 4 tablespoons | Extra-Virgin Olive Oil |
| 1 | Red Onion,, (sliced) |
| 1 | Carrot,, (sliced) |
| 1 Stalk | Celery,, (sliced) |
| 2 Cloves | Garlic,, (thinly sliced) |
| 1 bottle | Red Wine,, (such as Chianti) |
| 1 (28 ounce) can | Whole San Marzano Tomatoes |
| 3 cups | Chicken Stock |
| 1 ounce | Dried Porcini Mushroom Pieces |
| 1 block | Parmigiano-Reggiano, (rind reserved) |
| Potato Gnocchi | |
| 2 pounds | Russet Poatoes |
| 2 1/2 cups | All-Purpose Flour |
| 2 large | Eggs |
| 1 teaspoon | Kosher Salt |
In a heavy-bottomed Dutch oven, heat Olive Oil over medium-high heat. Once hot, add Chicken Legs and cook until brown on all sides. Remove and set aside. Add the Onion, Carrot, Garlic and Celery to the pot and cook until softened (about 7 minutes). Add the Wine, Tomatoes, Chicken Stock and Dried Mushrooms and bring to a boil. Add Chicken back into the pot along with the Parmigiano-REggiano rind, and return to boil. Lower the heat to a simmer, cover and cook for 1 hour to 1 hour and 10 minutes.
Remove the Chicken. When cool enough to handle, pull all meat off the bones and return to pot, discard the bones. Simmer uncovered for an additional 15-20 minutes. Season with Salt and Pepper and set aside.
Meanwhile, place the Potatoes in a large pot and cover with Salted-cold water. Boil the Potatoes until they are soft, about 45 minutes. While still warm, peel the Potatoes and pass them through a Potato ricer into a large bowl.
Make a well in the center of the Potatoes and sprinkle with Flour. Place the Eggs and Salt in the center of the well and, using a fork, stir the Egg into the Flour and Potatoes. Bring the dough together, kneading gently until a ball is formed Continue to knead for another 4 minutes, until the dough is dry to the touch. Cut a tennis-ball sized hunk of dough off the main ball and roll it into a dowel, about 3/4-inch thick. Cut across the dowel to form 1-inch pieces. Using your thumb, lightly press the Gnocchi pieces down the backside of a fork. Repeat with the remaining dough. Spread out formed Gnocchi pieces on a sheet tray sprinkled with Flour. Cook immediately or wrap with plastic and store in the freezer.
In a large pot, bring 6 quarts of water to a gentle boil and add 2 tablespoons Salt.
Heat 2 cups Ragu in a large sauté pan medium heat. Drop Gnocchi into the boiling water and cook until all the pieces have floated to the top of the water, about 1-2 minutes. Drain and immediately add to the Ragu. Drizzle with Olive Oil and stir in freshly grated Parmigiano-Reggiano. Pour into serving bowl and serve immediately with more freshly grated Parmigiano-Reggiano.
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