Marco Giugliano is the head chef of Mano Libera, an Italian restaurant in Miami serving innovative Italian cuisine.
Gnocchetti with Neapolitan "Scaniuziello" Genovese Ragù by Chef Marco Giugliano
01 Mar 2025
Chef
Ingredients
FOR THE GNOCCHI DOUGH
Flour: 900 g
Water: 1100 g
Salt: 15 g
Nutmeg: Pinch
Black pepper: Pinch
Olive oil: Drizzle
FOR THE GENOVESE RAGÙ
Meat: 1 kg
Onions: 4 kg
Red wine: As needed
Carrot: 1 (brunoise)
Bay leaves: 2
Salt and pepper: to taste
Marco Giugliano's gnocchetti combines pillowy handmade pasta with a slow-simmered Neapolitan Genovese ragù, resulting in a comforting Italian classic.
How to make Gnocchetti with Neapolitan "Scaniuziello" Genovese Ragù
01.
Prepare the Meat
- In a pot, sear the meat over high heat until golden brown.
- In another pot, sweat half of the onions with a pinch of salt, black pepper, and bay leaves.
02.
Develop the Flavors
- Once the onions have softened, deglaze with red wine and let the flavors develop.
- Add the meat and mix well.
- Incorporate the softened onions, followed by the remaining raw onions.
03.
Let it Sit and Simmer
- Cook over low heat for about 9–10 hours, stirring occasionally.
- Around 2–3 hours before the end of cooking, add the finely diced carrot.
04.
Prepare the Dough
- In a large bowl, combine the flour with salt, nutmeg, and black pepper.
- Mix well to distribute the dry ingredients evenly.
- Warm the water slightly and gradually pour it into the flour mixture, stirring with a wooden spoon or spatula until a uniform dough forms.
- Transfer the dough onto a lightly floured surface and knead for a few minutes until smooth and elastic. If needed, add a drizzle of olive oil to achieve a softer texture.
- Divide the dough into smaller portions and roll them into ropes about 1.5 cm thick.
- Cut into small pieces and, if desired, roll them over a fork or gnocchi board to create ridges.
- Bring a pot of salted water to a boil and gently drop in the gnocchi. They will be ready when they float to the surface, about 1–2 minutes.
05.
Serve
- Drain carefully and toss with the Genovese ragù.
