Potato Gnocchi with Castrato Ragu

Begin by preparing the castrato ragu. Pat the castrato cubes dry with paper towels. Season generously with fine sea salt and black pepper.

In a large, heavy-bottomed pot or Dutch oven, heat the extra-virgin olive oil over medium-high heat. Add the castrato in batches, browning deeply on all sides. Remove browned castrato and set aside.

Reduce heat to medium. Add the yellow onion, carrot, and celery stalk to the pot. Sauté gently until softened and translucent, about 8-10 minutes. Add the minced garlic cloves and cook for another 1-2 minutes until fragrant.