Gnocchi With Wild Mushroom Ragu (Food Network Kitchens) |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Ingredients:
1/3 cup extra-virgin olive oil |
1/2 large onion, diced |
2 small carrots, diced |
1 stalk celery, diced |
2 pounds wild mushrooms, stemmed and diced if large |
kosher salt and freshly ground pepper |
1/4 pound cremini mushrooms, stemmed and quartered |
2 tablespoons tomato paste |
1 cup dry white wine |
1 cup canned whole san marzano tomatoes |
2 bay leaves |
1/2 teaspoon ground coriander |
1/2 teaspoon ground fennel seeds |
pinch of red pepper flakes |
1 tablespoon fresh thyme |
1 1/2 pounds fresh gnocchi |
mascarpone and/or fresh mint, for topping |
Directions:
1. Heat half of the olive oil in a large pot over medium-high heat. Add the onion, carrots and celery and cook until soft, about 5 minutes. Add half of the wild mushrooms and cook until golden, 3 to 5 minutes. Season with salt and pepper, then push to the edges of the pot. Add the remaining olive oil and wild mushrooms and cook 3 to 5 more minutes. Add the cremini mushrooms and cook 1 more minute. Season with salt and pepper.
2. Add the tomato paste and cook, stirring with a wooden spoon, about 2 minutes. Add the wine; cook, scraping up any browned bits, about 2 more minutes. Add the tomatoes, 2 cups water, the bay leaves, coriander, fennel, red pepper flakes, thyme, 1/2 teaspoon salt, and pepper to taste. Simmer over medium heat, about 30 minutes (thin with water if needed). Season with salt and pepper.
3. Bring a large pot of salted water to a boil. Add the gnocchi, stir and cook for 1 minute after they float, about 3 minutes total. Transfer with a slotted spoon to the pot with the sauce and gently stir over low heat. Serve topped with mascarpone and/or mint.
4. Photograph by Con Poulos
5. /content/dam/images/food/fullset/2010/7/21/3/FNM_090110-Weekend-Dinners-046_s4x3.jpg How to Make Gnocchi
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