Gnocchi al Sagrantino
Potato gnocchi tossed in a rich, slow-simmered beef braise made with Sagrantino di Montefalco red wine, a modern Umbrian classic from Montefalco.
- Prep
- 20 min
- Cook
- 75 min
- Total
- 95 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 560 kcal
Equipment
- •Heavy-bottomed casserole or Dutch oven
- •Large pot
- •Slotted spoon or spider skimmer
- •Wooden spoon
- •Chef's knife
Nutrition
Per serving, approximate
- Calories
- 560 kcal
- fat
- 18 g
- carbs
- 68 g
- fibre
- 5 g
- protein
- 26 g
- calories
- 560 kcal
Instructions
- 1
Heat the olive oil in a heavy-bottomed casserole over medium heat.
- 2
Add the finely diced onion, carrot, and celery.
- 3
Fry gently for 8 to 10 minutes until the vegetables collapse and turn sweet.
- 4
Add the beef and cook until browned, breaking up any clumps with a spoon.
- 5
Stir in the tomato paste and fry for 2 minutes until brick red.
- 6
Pour in the Sagrantino wine and simmer until reduced by half.
- 7
Add the warm beef stock, rosemary sprig, bay leaf, salt, and pepper.
- 8
Cover and simmer gently on low heat for 1 hour until thick and tender.
- 9
Bring a large pot of well-salted water to a rolling boil.
- 10
Drop the gnocchi into the water and cook until they float to the surface.
- 11
Lift the gnocchi directly into the warm sauce using a slotted spoon.
- 12
Toss gently for 1 minute to coat, then serve with grated Pecorino Umbro.
Chef's tips
Use a dry, tannic Sagrantino di Montefalco or a structured Montefalco Rosso to give the braise its signature deep colour and savoury depth. Handle the cooked gnocchi gently when tossing so they do not break.
Ingredient substitutions
- Sagrantino di Montefalco DOCG → Montefalco Rosso DOC or another full-bodied, tannic Italian dry red wine
- Pecorino Umbro → aged Parmigiano Reggiano or Grana Padano
Storage
Store leftover ragù and gnocchi in an airtight container in the refrigerator for up to 2 days.
Reheating
Reheat gently in a wide pan over low heat with a spoonful of water to loosen the sauce.
Common mistakes to avoid
- •Using a light, sweet red wine instead of a structured, tannic dry red.
- •Overcooking the gnocchi in boiling water past the moment they float.
- •Failing to reduce the wine sufficiently, leaving a sharp raw alcohol taste.
Serving suggestions
Cooked Gnocchi al Sagrantino?
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