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1
One day before you plan to make the gnocchi, set the ricotta to drain in a sieve set over a bowl.
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2
Allow to sit overnight in the fridge.
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3
Discard the liquid that separates out and place the ricotta in a large bowl.
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4
Add the egg yolks to the ricotta and mix well.
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5
Sprinkle about half of the flour over the top.
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6
Knead gently in the bowl until the flour is incorporated.
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7
Turn the dough out onto a floured board and knead in the remaining flour, a little bit at a time, until the dough is no longer sticky.
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8
Using a bench scraper or sharp knife, cut the dough into quarters.
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9
Working with one quarter at a time, roll the dough into a rope about 3/4 inch in diameter.
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10
Cut the rope crosswise at 1-inch intervals.
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11
Using the palm of your hand, take each piece and gently roll against the board to form a rough ball.
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12
Create a depression in each by flattening one edge slightly with your thumb.
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13
Repeat with the remaining dough.
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14
Bring a pot of salted water to a slow boil.
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15
Make sure the water isnt boiling too vigorously or the gnocchi may disintegrate before they are cooked.
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16
Cook about 20 gnocchi at a time, dropping them into the water.
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17
Once the gnocchi have risen to the surface, cook for exactly 1 minute longer, then remove with a spider or slotted spoon.
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18
You can hold the gnocchi on an oiled sheet pan or in an oiled bowl while you cook the rest.
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19
Serve with the ragu.
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20
Heat the olive oil in a Dutch oven or a high-sided pan over high heat.
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21
When the oil is hot, add the ground meat.
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22
Brown the meat over medium-high heat for 8 to 10 minutes, stirring to break up any lumps.
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23
Add the carrots, onion, celery, and garlic and cook until the vegetables are tender.
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24
Add the wine, stirring and scraping up any browned bits from the bottom of the pan.
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25
Meanwhile, put the tomatoes and their liquid through a food mill or puree in a food processor and strain to remove the seeds.
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26
Add the puree to the pot and bring to a boil.
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27
Add the bay leaves.
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28
Decrease the heat to low and simmer, uncovered, for 1 1/2 to 2 hours, or until the meat is quite tender, stirring occasionally to prevent sticking.
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29
While the ragu is cooking, make sure that the liquid in the bottom doesnt run dry and cause scorching.
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30
If the liquid evaporates before the meat is tender, add a little water and stir.
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31
When the sauce is finished, it should be a thick sauce with good body.
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32
Remove the bay leaves and serve.
