Gnocchetti with Neapolitan "Scaniuziello" Genovese Ragù by Chef Marco Giugliano

Name: Gnocchetti with Neapolitan "Scaniuziello" Genovese Ragù by Chef Marco Giugliano
Prep time: 30 s
Cook time: 600 s
Total time: 630 s
Yield: 1
Cuisine: Italian
Ingredients: FOR THE GNOCCHI DOUGH; Flour; Water; Salt; Nutmeg; Black pepper; Olive oil; FOR THE GENOVESE RAGÙ; Meat; Onions; Red wine; Carrot; Bay leaves; Salt and pepper

01 Mar 2025

Marco Giugliano

Chef

Difficulty

Intermediate

Total Time

10H 30MIN

Cuisine

Italian

Ingredients

FOR THE GNOCCHI DOUGH

Flour: 900 g

Water: 1100 g

Salt: 15 g

Nutmeg: Pinch

Black pepper: Pinch

Olive oil: Drizzle

FOR THE GENOVESE RAGÙ

Meat: 1 kg

Onions: 4 kg

Red wine: As needed

Carrot: 1 (brunoise)

Bay leaves: 2

Salt and pepper: to taste

Marco Giugliano's gnocchetti combines pillowy handmade pasta with a slow-simmered Neapolitan Genovese ragù, resulting in a comforting Italian classic.

How to make Gnocchetti with Neapolitan "Scaniuziello" Genovese Ragù

01.

Prepare the Meat

In a pot, sear the meat over high heat until golden brown.
In another pot, sweat half of the onions with a pinch of salt, black pepper, and bay leaves.

02.

Develop the Flavors

Once the onions have softened, deglaze with red wine and let the flavors develop.
Add the meat and mix well.
Incorporate the softened onions, followed by the remaining raw onions.

03.

Let it Sit and Simmer

Cook over low heat for about 9–10 hours, stirring occasionally.
Around 2–3 hours before the end of cooking, add the finely diced carrot.

04.

Prepare the Dough

In a large bowl, combine the flour with salt, nutmeg, and black pepper.
Mix well to distribute the dry ingredients evenly.
Warm the water slightly and gradually pour it into the flour mixture, stirring with a wooden spoon or spatula until a uniform dough forms.
Transfer the dough onto a lightly floured surface and knead for a few minutes until smooth and elastic. If needed, add a drizzle of olive oil to achieve a softer texture.
Divide the dough into smaller portions and roll them into ropes about 1.5 cm thick.
Cut into small pieces and, if desired, roll them over a fork or gnocchi board to create ridges.
Bring a pot of salted water to a boil and gently drop in the gnocchi. They will be ready when they float to the surface, about 1–2 minutes.

05.

Serve

Drain carefully and toss with the Genovese ragù.

01 Mar 2025

The Chef

Born in the agro-Nolana area, specifically in Piazzolla di Nola, Marco Giugliano got his start at just 15 years old in his family’s restaurant. “I was attending the Maria Montessori Hotel Institute in Somma Vesuviana, and on weekends I would follow the team at NEMO, a restaurant my family owned,” says Giugliano. “That’s when my deep love for cooking began to take shape.”

His career started in pastry, but soon transitioned as he entered the kitchens of some widely renowned restaurants where he trained with some of the best chefs in Europe, working his way through the Amalfi Coast, Mykonos, and London before heading to the United States. Giugliano has served as executive chef in several Michelin-starred restaurants including Quattro Passi in London’s Mayfair District and Taverna Estia in Brusciano, Italy. He also served as executive chef at Il Baretto in London and at the now-closed Strega Restaurant in Branford, Connecticut, where he was awarded “Two Forks” by the Italian wine and food magazine, Gambero Rosso. In 2018, Giugliano made the move to Miami where he opened Doma, a contemporary Italian restaurant in the heart of Wynwood — the city’s fastest growing neighborhood.

After bringing success to Doma, he set out to create something of his very own. At the end of 2024, Mano Libera opened its doors serving Italian cuisine completely on his own terms. “I’m finally getting the chance to incorporate international influences and techniques I’ve learned throughout my career,” says Giugliano. “I love to balance authenticity with innovation, and I always finish my dishes with a touch of extra virgin olive oil, which I consider essential—like wearing a great perfume before a special occasion.”

From classic dishes like linguine alla Nerano and spaghetti alla vongole to more inventive fare like a tuna tartare made with avocado mousse, wasabi popcorn, and lemon caviar served with nori chips, the menu at Mano Libera offers a fresh take not just when it comes to ingredients, but the ideology behind each offering. “Cooking is more than just a job for me—it is an art, a passion, and a way to express myself,” says Giugliano. Like many chefs, his love for cooking deepened as he worked alongside great chefs, traveled, and discovered new flavors and traditions.

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