Gnocchi and Beef Ragù with Old Vine Zinfandel

Gnocchi:

Place potatoes into a preheated 375-degree oven and bake until tender. About 45 minutes.

Remove and allow to cool just to where you can handle them.

Cut potatoes in half, scoop potato from skin, place in a potato ricer, and cool for 5 minutes.

Add egg and salt, and mix until combined.

Add flour, 1/4 C at a time and knead the mixture on a floured surface until it forms a dough that is not sticky.

Divide the dough into 4 smaller portions. 

Roll into a rope that is 1/2 inch in diameter and then cut into 1/2 inch pieces.

To shape the gnocchi, dip a fork in flour and roll each piece of gnocchi down the lines of a fork.

Continue with the remaining dough until completed.

Place gnocchi on a sheet tray and place in freezer until ready to cook.

Ragù:

Coat beef with oil, place in a hot skillet, and cook until browned on all sides.

Place in a dutch oven. Add crushed tomatoes, wine, and garlic. Cook for 2-2.5 hours or until the beef is very tender in 350-degree oven.

When done remove from oven and using forks shred beef and mix with remaining sauce.

To Cook the Pasta:

Heat a large pot with water and bring to a boil.

Drop gnocchi in water and cook until gnocchi floats and remove from water with strainer.

To serve:

Plate gnocchi, top with beef ragù, and serve.