Ricotta Gnocchi With Sausage And Fennel: Gnocchi Di Ricotta Con Salsicce E Finocchio

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2 pounds Italian sausage, removed from casing and crumbled

1 tablespoon fennel seeds, toasted and ground

1 tablespoon red chile flakes

1 red onion, finely chopped

1 bulb fennel, finely chopped

1 carrot, finely diced

1 rib celery, finely diced

4 cloves garlic, sliced

2 cups basic tomato sauce, recipe follows

Salt and pepper to taste

Ricotta gnocchi, recipe follows

Pecorino Romano, grated

1 1/2 pounds fresh goat-milk ricotta

1 cup unbleached all-purpose flour, or as needed

2 large eggs, beaten

1 tablespoon chopped fresh Italian parsley leaves

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon freshly grated nutmeg

1/4 cup extra virgin olive oil

1 Spanish onion, chopped in 1/4 inch dice

4 garlic cloves, peeled and thinly sliced

3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried

1/2 medium carrot, finely shredded

2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved

Salt, to taste

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