Gnocchi di Ricotta con Ragù Bianco di Chianina

Gnocchi di Ricotta con Ragù Bianco di Chianina is a classic Umbrian pasta dish that highlights the region’s commitment to simple, high‑quality ingredients. The ricotta gnocchi—made by blending fresh ricotta cheese with flour and eggs—are notably lighter and more delicate than traditional potato gnocchi. The sauce, a *ragù bianco* (white ragù), eschews tomatoes entirely, relying instead on slow‑cooked Chianina beef, white wine, and aromatic vegetables. Chianina cattle, prized for their lean, tender meat, are native to the Val di Chiana in Tuscany and Umbria, lending this dish a distinctively rich yet clean beef flavor.

A great version of this dish is distinguished by gnocchi that are pillowy soft on the inside yet firm enough to hold their shape, and a ragù that is deeply savory but not greasy, with the meat broken into small, tender shreds. The sauce should cling to the gnocchi without overwhelming them, allowing the ricotta’s subtle tang to peek through. At Trattoria da Erminio in Assisi, Italy—highlighted by ReTubeIt user JustUs—the dish is prepared with a respect for tradition, using local Chianina beef and house‑made ricotta gnocchi. Regional variations of ragù bianco exist across Umbria and nearby Tuscany: some cooks add a touch of cream, others incorporate porcini mushrooms or a pinch of nutmeg. The core, however, remains the same: a celebration of fresh ricotta and quality beef, free from tomato’s acidity. This dish embodies the rustic elegance of Central Italian cooking, where technique and ingredient provenance take center stage.