Gnocchi with White Veal Ragu

Method

1. Finely dice carrot and onion. Sauté them in olive oil until well roasted.
2. Remove the vegetables and set aside, leaving the oil in the pan. Add the veal and break it up with a whisk until a crust forms on the bottom.
3. Deglaze with a good white wine. Scrape the bottom of the pan to incorporate the flavor.
4. Once the alcohol has evaporated, add the cooked vegetables back in. Season with pepper and a pinch of salt, then cover with hot water and a bay leaf.
5. Cook on low heat for about one hour.
6. Meanwhile, prepare the gnocchi: Use red or old potatoes (lower water content). Boil them until tender, then mash. Mix with flour to form a soft dough. Roll into logs and cut into gnocchi, dusting with semolina as you go. Optionally, score them with a gnocchi board.
7. When the ragu is ready, remove the bay leaf. Dissolve half a tablespoon of cornstarch in a little cold water and stir it into the ragu to thicken it.
8. Cook the gnocchi in boiling salted water until they float, then drain and add to the ragu. Toss to coat and serve immediately.