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The conundrum of perfect gnocchi: How can they be so light yet also so soulful and satiating? The accompanying osso buco ragu, a resonant, warming, slow-cooked variant on the classic Bolognese, was designed for a cold winter night and is worthy of your best bottle of Barbera.

Source: Martha Stewart Living, February 2009
Servings

Ingredients

For the Gnocchi

For the Ragu

Directions

Cook's Notes

The key to making light and airy gnocchi is using minimal flour. To do this, let the potatoes dry out after boiling, and don't overknead the dough.

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