Compliments of the Chef: Azul

JD Andrews

The raw ingredients for Azul chef Clay Conley's ricotta gnocchi with sausage and Bolognese.

Homemade ricotta gnocchi is amazing.

Plum's JD Andrews films Azul's Clay Conley hard at work.

Plum is heading back into the kitchen - and into larger pants - very soon. Today we visit with Clay Conley, executive chef at Azul at the Mandarin Oriental. Conley wows our stomachs and our eyes with his homemade ricotta gnocchi with sausage Bolognese. Recreate the magic at home with this recipe and get tips from the master in our upbeat how-to video.

Ricotta Gnocchi with Sausage Bolognese

Ingredients

• ¼ cup extra virgin olive oil
• 4 tbs unsalted butter
• 5 cloves garlic, sliced
• 2 medium onions, finely chopped
• 1 tbs rosemary, chopped
• 1 tbs thyme, chopped
• 10 basil leaves
• 1 cup red wine
• 1 can whole peeled tomatoes, crushed by hand with juices
• 1 cup veal stock
• 1-1.5 lbs Italian hot sausage
• Salt & pepper

1. Heat oil and half the butter in a large pan. Sear sausage and caramelize.
2. Add garlic, onions and herbs (half the basil) and cook until very soft.
3. Add red wine and reduce until liquid is gone. Add tomatoes and cook until dry. Add veal stock and reduce to a sauce consistency.
4. Finish with basil leaves and remaining butter half.

Ricotta Gnocchi

• 5 egg yolks
• 30 grams salt
• 440 grams all-purpose flour
• 1.13 kg ricotta impastata cheese
• 50 grams fontina cheese
• 30 grams Parmesan cheese

1. Mix all ingredients together to form a dough.
2. Roll dough on a floured surface and snake into a one-inch diameter.
3. Cut crossway to form dumplings (each should weigh about four grams).
4. Drop dumplings in boiling salted water into they float.
5. Remove from water, toss with warm Bolognese.
6. Top with cheese and broil until browned and bubbling.

Video

Compliments of the Chef: Azul

Prepare homemade ricotta gnocchi with sausage Bolognese with Clay Conley, executive chef at Azul at the Mandarin Oriental.

Ricotta Gnocchi with Sausage Bolognese Ingredients

• ¼ cup extra virgin olive oil
• 4 tbs unsalted butter
• 5 cloves garlic, sliced
• 2 medium onions, finely chopped
• 1 tbs rosemary, chopped
• 1 tbs thyme, chopped
• 10 basil leaves
• 1 cup red wine
• 1 can whole peeled tomatoes, crushed by hand with juices
• 1 cup veal stock
• 1-1.5 lbs Italian hot sausage
• Salt & pepper

1. Heat oil and half the butter in a large pan. Sear sausage and caramelize.
2. Add garlic, onions and herbs (half the basil) and cook until very soft.
3. Add red wine and reduce until liquid is gone. Add tomatoes and cook until dry. Add veal stock and reduce to a sauce consistency.
4. Finish with basil leaves and remaining butter half.

Ricotta Gnocchi

• 5 egg yolks
• 30 grams salt
• 440 grams all-purpose flour
• 1.13 kg ricotta impastata cheese
• 50 grams fontina cheese
• 30 grams Parmesan cheese

1. Mix all ingredients together to form a dough.
2. Roll dough on a floured surface and snake into a one-inch diameter.
3. Cut crossway to form dumplings (each should weigh about four grams).
4. Drop dumplings in boiling salted water into they float.
5. Remove from water, toss with warm Bolognese.
6. Top with cheese and broil until browned and bubbling.

For more information, visit mandarinoriental.com.