Gnocchi com ragu de ossobuco
Gnocchi served with Ossobuco Ragu.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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1929 Trattoria Moderna
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Gnocchi and Ossobuco both have roots in Northern Italy, evolving from simple peasant fare to refined dishes enjoyed across the country. Gnocchi's origins can be traced back to Roman times, while Ossobuco likely emerged in the 19th century in Milan. The combination, while not ancient, is a modern adaptation that brings together two classic dishes.
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This dish is a celebration of Italian comfort food, reflecting the traditions of slow cooking and using simple ingredients to create complex flavors. It represents the Italian emphasis on enjoying food with family and friends.
Regional Variations
While the core ingredients remain consistent, regional variations exist in the specific type of gnocchi (potato, semolina, ricotta), the cut of veal used, and the inclusion of specific herbs or vegetables in the ragù. For example, some regions might add pancetta or different types of wine.
Sunday Supper
Gnocchi con Ragù di Ossobuco is often considered a special occasion dish, fitting for a Sunday supper or a festive gathering. The slow-braised ragù requires time and care, making it a symbol of love and dedication in Italian cooking.
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Rich, savory, and comforting with a deep, umami flavor profile.
The gnocchi offers a soft, pillowy texture that contrasts beautifully with the intensely flavored ragù. The ragù itself is a symphony of flavors derived from slow-braised ossobuco (veal shanks). Expect a rich, meaty flavor, brightened by white wine, tomatoes, vegetables (onions, carrots, celery - the soffritto), and the aromatic gremolata (lemon zest, parsley, garlic) traditionally served with ossobuco, often incorporated directly into the ragù.
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Gnocchi Perfection
For homemade gnocchi, use starchy potatoes (like Russets) and handle the dough gently to avoid tough gnocchi. Overworking the dough develops gluten, which makes the gnocchi dense.
Ossobuco Braising
Sear the ossobuco well before braising to develop a rich crust and deep flavor. Braise it low and slow to ensure the meat becomes incredibly tender and falls off the bone. Use a good quality dry white wine for deglazing the pan.
Ragu Consistency
Simmer the ragù until it's thick and deeply flavorful, allowing the flavors to meld together. Remove the bone from the ossobuco after braising and shred the meat before adding it back to the sauce.
Serving Suggestions
Garnish with fresh parsley and a sprinkle of grated Parmesan cheese. A traditional gremolata can be added on top or mixed directly into the ragu.
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