📝 About This Recipe
Hailing from the historic town of Amatrice in Lazio, Gnocchi Ricci are a rare, centuries-old delicacy far removed from the common potato gnocchi. These 'curly' gems are crafted from a simple dough of flour, water, and eggs, then individually pinched by hand to create a unique texture that captures sauce beautifully. Traditionally served with a robust sheep's meat ragù, they offer a firm, satisfying bite and a taste of authentic Italian heritage that is as visually stunning as it is delicious.
🥗 Ingredients
For the Handmade Gnocchi
- 400 grams Durum Wheat Semolina Flour (extra for dusting)
- 2 large Eggs (room temperature)
- 100-120 ml Warm Water (as needed for a firm dough)
- 1 pinch Fine Sea Salt
For the Traditional Meat Ragù
- 300 grams Ground Lamb or Mutton (authentic to the region)
- 100 grams Pork Sausage (casing removed and crumbled)
- 400 grams San Marzano Canned Tomatoes (crushed by hand)
- 1/2 cup Dry White Wine (such as Frascati)
- 1/2 piece Yellow Onion (finely minced)
- 3 tablespoons Extra Virgin Olive Oil
- 1 pinch Red Chili Flakes (optional for a hint of heat)
For Finishing and Garnish
- 60 grams Pecorino Romano (freshly grated)
- 1 teaspoon Fresh Black Pepper (coarsely cracked)
👨🍳 Instructions
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1
On a clean wooden board, mound the semolina flour and create a wide well in the center. Add the eggs and a pinch of salt into the well.
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2
Using a fork, gently whisk the eggs, gradually incorporating flour from the inner walls of the well. Slowly add the warm water while mixing until a shaggy dough forms.
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3
Knead the dough by hand for about 10 minutes until it is smooth, elastic, and quite firm. Wrap it in plastic wrap and let it rest at room temperature for 30 minutes.
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4
While the dough rests, prepare the sauce. In a heavy-bottomed pan, heat the olive oil over medium heat and sauté the minced onion until translucent, about 5 minutes.
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5
Add the ground lamb and crumbled sausage to the pan. Brown the meat thoroughly, breaking it up with a wooden spoon until caramelized and fragrant.
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6
Deglaze the pan with the white wine, scraping up any browned bits from the bottom. Allow the alcohol to evaporate for 2-3 minutes.
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7
Stir in the crushed tomatoes and chili flakes. Reduce heat to low and simmer gently for 30-40 minutes until the sauce has thickened and the flavors are deep.
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8
To form the gnocchi, cut a small piece of dough and roll it into a thin rope about the thickness of a pencil. Cut the rope into small nuggets roughly 1 cm long.
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9
The 'Ricci' technique: Using your thumb and index finger, pinch each nugget while giving it a slight twist. This creates a hollow, curled shape with characteristic ridges.
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10
Place the formed gnocchi on a tray dusted with semolina, ensuring they do not touch. Repeat until all the dough is used.
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11
Bring a large pot of generously salted water to a rolling boil.
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12
Drop the gnocchi into the water. Unlike potato gnocchi, these take longer to cook; boil them for about 4-6 minutes or until they are 'al dente' and have all floated to the surface.
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13
Use a slotted spoon to transfer the gnocchi directly into the sauce pan. Toss gently over low heat for 1 minute, adding a splash of pasta water if the sauce is too thick.
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14
Turn off the heat and stir in half of the grated Pecorino Romano to create a creamy finish.
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15
Plate immediately, topping with the remaining Pecorino and a generous crack of black pepper.
💡 Chef's Tips
Always use warm water for the dough as it helps hydrate the semolina faster and makes it more pliable. Don't skip the resting period for the dough; it relaxes the gluten, making the pinching process much easier. If the dough feels too sticky, add flour a tablespoon at a time; it should be firmer than bread dough. Traditional Gnocchi Ricci are quite small—the smaller and more 'curled' they are, the better they hold the ragù. If you cannot find lamb, a mix of beef and pork is a delicious alternative, though less traditional.
🍽️ Serving Suggestions
Pair with a bold, tannic red wine like a Montepulciano d'Abruzzo or a Cesanese del Piglio. Serve with a side of sautéed bitter greens, such as chicory or rapini, to balance the richness of the meat. Start the meal with a classic Antipasto of cured meats and marinated artichokes. A crusty loaf of sourdough bread is essential for 'fare la scarpetta' (mopping up the remaining sauce). Finish the meal with a simple lemon sorbet to cleanse the palate after the savory sheep's milk cheese.