Hey guys! Today, we're diving into the delightful world of homemade ricotta gnocchi buco. This dish isn't just a meal; it's an experience. Imagine tender, pillowy gnocchi, made with fresh ricotta, bathed in a rich, savory buco sauce. Sounds amazing, right? This recipe might seem a bit ambitious, but trust me, the end result is absolutely worth the effort. Whether you're looking to impress your friends, wow your family, or simply treat yourself, this homemade ricotta gnocchi buco will hit all the right notes. So, let's roll up our sleeves and get cooking!

What is Ricotta Gnocchi Buco?

First off, let's break down what exactly ricotta gnocchi buco is. Gnocchi, pronounced "nyoh-kee," are essentially little dumplings, traditionally made from potatoes, flour, and eggs. However, in our case, we're swapping out the potatoes for ricotta cheese, which makes the gnocchi incredibly light and fluffy. Now, "buco" refers to the sauce, which is a hearty, slow-cooked sauce typically made with meat – often beef or veal shanks. The combination of the delicate ricotta gnocchi with the robust, flavorful buco sauce creates a perfect balance of textures and tastes. The richness of the sauce complements the lightness of the gnocchi, making each bite a burst of flavor. This dish is a staple in many Italian households, often served during special occasions or family gatherings. The process of making it from scratch might seem daunting, but the satisfaction of creating such a delicious meal is unparalleled. Plus, it’s a fantastic way to get creative in the kitchen and learn new culinary skills. The beauty of ricotta gnocchi buco lies in its simplicity and the quality of ingredients. Fresh, high-quality ricotta cheese is key to achieving that light, airy texture. Similarly, using good cuts of meat for the buco sauce will result in a richer, more flavorful outcome. So, don’t skimp on the ingredients – it makes all the difference! Whether you're an experienced cook or a newbie in the kitchen, this recipe offers a rewarding culinary adventure. And the best part? You get to enjoy a restaurant-quality dish right in the comfort of your own home. So gather your ingredients, put on your apron, and let’s get started on this incredible homemade ricotta gnocchi buco!

Ingredients You'll Need

Okay, let's talk ingredients. For the homemade ricotta gnocchi, you're going to need:

• 15 ounces of whole milk ricotta cheese (make sure it's well-drained!)
• 1 large egg
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• About 1 cup all-purpose flour (plus extra for dusting)

And for the delicious buco sauce, you'll need:

• 2 pounds of beef shanks (osso buco)
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 cup dry red wine
• 28 ounces crushed tomatoes
• 4 cups beef broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh parsley, for garnish

Make sure you have everything prepped and ready to go before you start cooking. This will make the whole process smoother and more enjoyable. Trust me, nothing's worse than realizing you're missing an ingredient halfway through!

Making the Ricotta Gnocchi

Alright, let's dive into the fun part – actually making the ricotta gnocchi! First things first, you need to make sure your ricotta cheese is super well-drained. Excess moisture is the enemy of light and fluffy gnocchi. You can drain it by placing the ricotta in a cheesecloth-lined sieve and letting it sit in the fridge for a few hours, or even overnight. Once your ricotta is ready, in a large bowl, combine the drained ricotta cheese, egg, Parmesan cheese, salt, and pepper. Mix everything together until it's well combined. Now, gradually add the flour, mixing gently as you go. You want to add just enough flour until the dough comes together and forms a soft, slightly sticky ball. Be careful not to overmix the dough, as this will make the gnocchi tough. Once the dough is ready, lightly flour a clean surface. Turn the dough out onto the floured surface and gently roll it into a long rope, about 1 inch in diameter. Using a sharp knife or a dough scraper, cut the rope into 1-inch pieces. These are your gnocchi! If you want to get fancy, you can roll each gnocchi over the tines of a fork to create ridges. This helps the sauce cling to the gnocchi. As you make the gnocchi, place them on a lightly floured baking sheet to prevent them from sticking. Now, you're ready to cook them! Bring a large pot of salted water to a boil. Gently drop the gnocchi into the boiling water. They're done when they float to the surface, which should take about 2-3 minutes. Use a slotted spoon to remove the gnocchi from the water and set them aside. And that's it – your homemade ricotta gnocchi are ready to be tossed in that amazing buco sauce!

Preparing the Buco Sauce

Now, let's get started on the buco sauce, which is the heart and soul of this dish. This is where the rich, savory flavors come into play. First, season the beef shanks generously with salt and pepper. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Brown the beef shanks on all sides until they're nicely seared. This step is crucial for developing a deep, rich flavor in the sauce. Remove the beef shanks from the pot and set them aside. Add the chopped onion, carrots, and celery to the pot and cook until they're softened and slightly caramelized, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant. Pour in the red wine and scrape up any browned bits from the bottom of the pot. This is where a lot of the flavor is hiding, so don't skip this step! Let the wine reduce by half, which will concentrate its flavor. Add the crushed tomatoes, beef broth, oregano, and basil to the pot. Stir everything together and bring it to a simmer. Return the beef shanks to the pot, making sure they're submerged in the sauce. Cover the pot and reduce the heat to low. Let the sauce simmer gently for at least 3 hours, or until the beef shanks are incredibly tender and falling off the bone. The longer it simmers, the richer and more flavorful the sauce will become. Once the beef shanks are cooked, remove them from the pot and shred the meat with a fork. Discard the bones. Return the shredded beef to the sauce and stir to combine. Taste the sauce and adjust the seasoning as needed. You might want to add a little more salt, pepper, or even a pinch of sugar to balance the acidity of the tomatoes. And that's it – your amazing buco sauce is ready to be served with the ricotta gnocchi!

Combining the Gnocchi and Sauce

Alright, the moment we've all been waiting for – combining the gnocchi and the buco sauce! There are a couple of ways you can do this. You can either toss the cooked gnocchi directly into the pot of buco sauce and gently stir to coat them. Or, you can serve the gnocchi in individual bowls and spoon the buco sauce over the top. Either way, make sure each gnocchi is generously coated in that delicious sauce. Before serving, garnish with fresh parsley for a pop of color and freshness. And if you're feeling extra fancy, you can sprinkle some extra Parmesan cheese on top. Serve immediately and enjoy every single bite of this incredible dish. The combination of the light, pillowy ricotta gnocchi and the rich, savory buco sauce is simply divine. It's a flavor explosion in your mouth that will leave you wanting more. This homemade ricotta gnocchi buco is perfect for a special occasion, a cozy night in, or any time you want to treat yourself to something truly delicious. So go ahead, give this recipe a try and impress your friends and family with your culinary skills. You won't regret it!

Tips and Variations

Want to take your ricotta gnocchi buco to the next level? Here are a few tips and variations to try:

• Add vegetables: Feel free to add other vegetables to the buco sauce, such as mushrooms, bell peppers, or zucchini. This will add more depth and complexity to the flavor.
• Use different meats: If you're not a fan of beef shanks, you can use other cuts of meat, such as beef chuck or veal shanks. Just make sure to adjust the cooking time accordingly.
• Make it spicy: Add a pinch of red pepper flakes to the buco sauce for a little kick.
• Add herbs: Experiment with different herbs, such as rosemary or thyme, to customize the flavor of the sauce.
• Use different cheeses: Try using a blend of ricotta and Parmesan cheese in the gnocchi for a richer flavor.
• Make it ahead: The buco sauce can be made ahead of time and stored in the fridge for up to 3 days. This is a great way to save time when you're ready to assemble the dish.
• Freeze it: Both the gnocchi and the buco sauce can be frozen separately. This is a great way to have a delicious meal on hand for a busy weeknight.

Conclusion

So there you have it, guys! A complete guide to making homemade ricotta gnocchi buco. It might seem like a lot of work, but trust me, the end result is totally worth it. This dish is a labor of love that will impress anyone who tries it. The combination of the delicate gnocchi and the rich, savory sauce is simply irresistible. Plus, it's a great way to get creative in the kitchen and learn new culinary skills. Whether you're a seasoned cook or a newbie, this recipe is sure to be a hit. So gather your ingredients, put on your apron, and get ready to create something amazing. And don't forget to share your creations with me – I'd love to see how they turn out! Happy cooking!