Ricotta Gnocchi with Beef Tomato Sauce

Sauce:  Onion, garlic, sage, ground beef, peas, crushed tomatoes, vegetable bouillon paste, agave syrup, fresh basil

Gnocchi:  This gnocchi recipe is from one of my favorite restaurants in Philadelphia - Mercato.  They have a delicious short rib ragu with ricotta gnocchi, broccoli rabe, and shaved locatelli.  A good combination I've done at home but braised short rib gives the meal a different flavor and takes many hours to cook.

Mercato posted their gnocchi recipe here.  I have also included it below.  I used whole wheat flour but otherwise followed the recipe.

1 pound low-moisture Ricotta cheese (note: the stuff in the tub, NOT ricotta salata)
1 whole egg
1 egg white
1/8 tsp ground nutmeg
1 tsp lemon zest
1/2 tsp salt
1/4 tsp pepper
1/4 cup fine ground parmesan cheese
1 - 2 cups flour

Mix all ingredients together well except flour.  Gradually add in flour in increments until you have reached a dough that can be rolled but it still delicate and soft.

To form the gnocchi, flour work surface, roll out a quarter cup of dough at a time into long thin lines.  Cut with a knife into 1 inch long pieces.  Indent each with a fork to help catch sauce.  (Or if you are not as concerned with appearance, you can just roll them up and pull them apart).

Drop into boiling water, gnocchis are ready when they float to the top of the water.

Strain and serve.  (A helpful time to have a spider/skimmer)