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1
In a heavy-bottomed pan, cook the sausage over high heat until it begins to brown in its own fat.
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2
Add half of the fennel seeds and chile flakes.
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3
Remove the sausage from the pan when cooked through and add the onions, fennel, carrots, celery and garlic.
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4
Cook the vegetables until they're well browned and return the sausage to the pan.
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5
Add the tomato sauce and remaining fennel seeds and chile flakes.
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6
Simmer 1/2 hour, until vegetables and sausage are very tender.
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7
Season well with salt and pepper.
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8
Meanwhile, bring 6 quarts of water to a boil and add 2 tablespoons salt.
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9
Gently slip as many gnocchi at a time as will float freely into a pot of boiling water, stirring gently with a wooden spoon as you do.
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10
Cook until the gnocchi rise to the surface, about 7 minutes.
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11
(Test 1 for doneness by cutting into the center; the gnocchi should be the same color and consistency all the way through.)
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12
Scoop them out with a wire skimmer as soon as they are cooked.
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13
Drain and add to the pan with the hot ragu, tossing gently 1 minute to coat.
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14
Top with Pecorino Romano and serve immediately.
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15
Place the ricotta in a fine sieve over a bowl.
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16
Cover with plastic wrap and refrigerate for at least 8 hours, or overnight.
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17
In a medium-sized bowl, stir the drained ricotta, 1 cup of the flour, the eggs, parsley, salt, pepper and nutmeg together gently but thoroughly until a soft dough forms, adding a little more of the flour if the dough is sticky when poked.
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18
Forming the gnocchi: dip 2 tablespoons in cool water.
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19
Using 1 spoon, scoop up a heaping tablespoon of the ricotta mixture and use the other spoon to form it into a smooth, pointed oval.
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20
(Alternatively, you can roll the mixture into balls with well-floured hands, using about 2 tablespoons ricotta mixture for each ball.)
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21
Place the gnocchi on a baking sheet lined with a lightly-floured kitchen towel.
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22
In a 3-quart saucepan, heat the olive oil over medium heat.
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23
Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
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24
Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.
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25
Add the tomatoes and juice and bring to a boil, stirring often.
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26
Lower the heat and simmer for 30 minutes until as thick as hot cereal.
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27
Season with salt and serve.
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28
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
