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1
Heat oil in heavy large pot over medium heat.
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2
Add onions, pancetta, prosciutto, and garlic and saute until mixture begins to brown, about 10 minutes.
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3
Add ground chuck and cook until no longer pink, breaking up with fork, about 5 minutes.
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4
Add 1 cup stock, mushrooms, and sage.
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5
Simmer until liquid is almost absorbed, about 4 minutes.
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6
Add remaining 3 cups stock, 1 cup at a time, simmering until liquid is almost absorbed before adding more.
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7
Mix in tomato paste, then tomatoes with juices.
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8
Simmer until meat is very tender, stirring occasionally and thinning with about 1 cup water every 30 minutes, about 1 1/2 hours (sauce will be medium-thick consistency).
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9
(Can be prepared up to 4 days ahead.Refrigerate uncovered until cold.
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10
Cover; keep refrigerated.)
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11
Steam potatoes over boiling water until tender, about 12 minutes.
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12
Working in batches, press warm potatoes through ricer into large bowl (or place warm potatoes in large bowl and mash finely with potato masher).
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13
Cool until lukewarm, about 10 minutes.
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14
Add egg, cream, salt, and nutmeg and blend well.
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15
Add 1 1/2 cups flour and mix until soft and slightly sticky dough forms, adding more flour by tablespoonfuls if too moist.
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16
Turn dough out onto lightly floured work surface.
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17
Divide into 6 equal portions.
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18
Gently roll 1 dough portion between hands and work surface to 3/4-inch-thick rope about 20 inches long.
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19
Cut into 3/4-inch-long pieces.
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20
Roll each piece over wires of slender whisk or dinner fork to make grooves in gnocchi.
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21
Arrange gnocchi in single layer on floured baking sheet.
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22
Repeat with remaining 5 dough portions.
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23
Cook 1/3 of gnocchi in large pot of boiling generously salted water until gnocchi rise to top and are cooked through and tender, about 5 minutes (check at 4 minutes).
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24
Using large strainer or slotted spoon, transfer gnocchi to large baking pan; arrange gnocchi in single layer.
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25
Cook remaining gnocchi in 2 batches.
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26
(Gnocchi can be prepared ahead.
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27
Let stand 1 hour at room temperature, or cover and refrigerate up to 2 days.)
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28
Melt butter in large skillet over medium heat.
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29
Add gnocchi and cook until heated through, tossing often, about 8 minutes.
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30
Meanwhile, rewarm ragu over medium-low heat, stirring occasionally.
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31
Season to taste with salt and pepper.
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32
Ladle ragu into large shallow bowls.
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33
Spoon gnocchi over.
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34
Using vegetable peeler, shave Parmesan cheese over gnocchi.
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35
Garnish with fresh sage, if desired.
