Gnocchi with cilento ragout – italian cavatelli

Ready in

2h 40 min


1h 30 min


2h 30 min


5 Person






Cavatielli Homemade pasta

Gnocchi with Cilento ragout

Nonna Claudia reveals the secrets of a typical dish: the gnocchi with ragout from Cilento. It is a very tasty and tasty dish, inevitable during the convivial lunch on Sunday or on a day of celebration. In Cilento the gnocchi with ragout represent the dish of conviviality par excellence, when family and friends gather around the table not only to eat, but also to chat and pass on traditions. In fact, even the youngest ones are often involved in the preparation of homemade pasta, who enjoy messing around, thus learning the art of “quarrying”.

The “cavatielli cò ù raù” or the gnocchi with ragout are the most authentic expression of the flavors of the Mediterranean diet and their preparation has taken on a real ritual character that has been handed down for generations of Cilento housewives. Due to the pulpy and wrinkled consistency, cavatelli need rich seasonings to be enjoyed to the fullest, that’s why the Gnocchi dish with Cilento ragu was born. Grandma Claudia also reveals all the precautions to prepare an excellent Cilento ragout based on sausage, ribs and pork rind rolls, a seasoning that boasts a long tradition.


  • 500g re-milled semolina flour
  • 2 eggs
  • 230ml room temperature water
  • 1 Kg peeled tomatoes
  • 500g pork ribs
  • 500g half-aged sausage
  • 300g pork rinds
  • 50g goat cheese
  • 50 ml extra virgin olive oil
  • 2 garlic cloves
  • 1 bunch of parsley
  • j.e. salt and black pepper
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Peel and finely chop the 2 cloves of garlic, wash, dry and chop the parsley, grate the cheese

Remove the fat from the pork rinds, flame them to remove bristles, wash and dry them with a cloth, spread them upwards on the part you have cleaned of the fat.

Sprinkle the pork rinds with salt and pepper, cover with half the garlic, half parsley and all the cheese

Roll the pork rinds one by one and tie them with kitchen string or sewing thread

Pour the oil into a large saucepan, put the pork rind rolls, the ribs, the garlic, the parsley and a pinch of salt and pepper, fry for 5 minutes on a moderate heat, stirring occasionally

Pass the tomatoes with a vegetable pass or an immersion blender and pour the sauce in the center of the pot together with the meat

Wash the sausage, peel it, cut it into 3 or 4 pieces and add it to the sauce

When the sauce begins to boil, cover with the lid and cook over low heat for 1 hour and 30, stirring occasionally. When the sauce has thickened it is ready to be used

We start making the pasta by pouring the semolina flour on a pastry board or in a large bowl and making the well-known fountain*

Pour half of the water into the center of the fountain and begin to knead and gradually add all the water. If you want a tastier dough you can add before starting to knead 2 eggs

Knead the dough vigorously for 10 minutes or until the dough is smooth and compact

We form a loaf and wrap it in a slightly damp cloth and let it rest for 15 minutes in the fridge

Take the pasta back, cut it into not very large pieces

Roll out the dough as if they were breadsticks, from the maximum circumference of a little finger and always sprinkle with semolina to prevent them from sticking

Cut the dough sticks into 2 cm pieces, exaggeratedly like a finger phalanx and always sprinkle with flour

With your fingertips, index and middle fingers, pull out the pieces of pasta with force, making them rotate on themselves, as you get them put them on a tray and always sprinkle with flour

Put the water on the fire and when it boils, drop the pasta, salt and turn with the skimmer. Cook for 15 minutes. Use a very large saucepan, because otherwise the gnocchi will stick

Put half ragù in a pan

Drain the Gnocchi, put them in the pan with the ragù and sauté them for a few minutes

Serve, sprinkle with the cheese and put the other sauce. The dish is ready, enjoy!


  1. * If you like cheese on pasta, you can use whatever you prefer but the ideal would be a semi-seasoned goat cheese.
  2. * The sauce must be degreased, so remove the fat that is on the surface with a spoon or with paper towels.
  3. *The fountain is the hole made in the flour so as not to let the liquid ingredients come out.
  4. It is recommended to season the gnocchi with the hot sauce.
  5. The flours are not all the same, therefore, when you knead, adjust with water, the dough should not be too hard nor let it e soft.
  6. Do not leave the pasta uncovered otherwise it will dry out.
  7. The flour must be strictly semolina.


  1. The ragù can be kept in the fridge for 2 days, it can also be frozen and stored for 2 months.
  2. The cooked dumplings are kept in the fridge for 2 days.
  3. Raw dumplings can be frozen, paying attention to two things:
    1) Freeze them in a tray without overlapping them, then put them in containers or envelopes
    2) Do not defrost them before cooking them.


  1. Pastry board
  2. Large bowl
  3. Knife
  4. Pot
  5. Colander
  6. Skimmer
  7. Tray
  8. Cooker
  9. Casserole
  10. Carving knife
  11. Bowls
  12. Kitchen twine or sewing thread
  13. Cooking pan
  14. Serving dish or baking dish
  15. Grater

1 Response

  1. I just scrolled through your page. Everything looks delicious!! If I can figure out low carbs and and very long w dairy. I would be overjoyed. Your food looks fantastic

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