Courtesy Chef Ryan DePersio
3 pounds ricotta, drained
3 cups sifted all-purpose flour
Salt and pepper to taste
Pinch of nutmeg
Mix ingredients together in a bowl until a soft dough forms. If the dough is a little sticky you can add a bit more flour. Take pieces of dough and roll and cut into gnocchi form. Blanch in boiling water, then shock in ice water.
Sweet Sausage Bolognese:
¼ cup canola oil
3 pounds sweet sausage, cleaned from casing
1 Spanish onion, sliced
1 cup white wine
1 can whole tomatoes in juice
Salt, to taste
Red pepper flakes, to taste
In a large rondeaux, add canola oil. When the rondeaux is hot, add sausage. Distribute around the pan evenly to get good color. Once the sausage has good color, add onions and stir every 3 minutes until the onions are caramelized.
Deglaze with white wine. Reduce for 5 minutes and add canned tomatoes. Cook on low for 45 minutes. Use a potato masher to break up the sausage if it is still holding its shape. Season with salt and red pepper flakes.
To serve, plate the gnocchi and top with the sausage Bolognese. Garnish with micro basil.