Potato Gnocchi with Pork and Wild Mushroom Ragù |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 ounce dried porcini mushrooms |
1 1/2 cups boiling water |
3 tablespoons olive oil, divided |
8 ounces sliced crimini (baby bella) mushrooms |
2 garlic cloves, minced |
coarse kosher salt |
2 1/2 cups dry white wine, divided |
1 pound boneless country-style pork ribs, cut into 1/2-inch cubes |
2 ounces 1/4-inch-thick slices coppa or prosciutto, chopped |
6 ounces fresh mild italian sausages, casings removed (about 2 links) |
1 medium onion, finely chopped |
1 carrot, peeled, finely chopped |
1 celery stalk, finely chopped |
2 cups crushed tomatoes or crushed tomatoes with added puree (from one 28-ounce can; preferably san marzano or muir glen) |
1 cup (or more) low-salt chicken broth |
2 bay leaves |
1 tablespoon chopped fresh basil |
1 cup grated parmesan cheese |
Directions:
1. Place dried porcini mushrooms in medium bowl; pour 1 1/2 cups boiling water over. Let stand until mushrooms are soft, about 45 minutes. Using slotted spoon, transfer mushrooms to cutting board and chop coarsely. Reserve soaking liquid.
2. Meanwhile, heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add crimini mushrooms and garlic; sprinkle with coarse salt and pepper and sauté until beginning to soften, 2 to 3 minutes. Add 1/2 cup wine and simmer until crimini mushrooms are soft, about 4 minutes. Set aside (there may still be liquid in skillet).
3. Heat remaining 2 tablespoons oil in heavy large pot over medium-high heat. Sprinkle pork with coarse salt and pepper. Add pork to pot and sauté until browned in spots, about 6 minutes. Using slotted spoon, transfer pork to medium bowl. Pour off all but 1 tablespoon fat from pot. Reduce heat to medium. Add coppa and stir 1 minute. Add sausages and cook until brown, breaking up into small pieces with back of spoon, about 3 minutes. Add onion, carrot, and celery. Cover pot and cook vegetables until soft, stirring occasionally, about 8 minutes. Add remaining 2 cups wine; bring to boil, scraping up any browned bits. Simmer until almost all liquid is absorbed. Add tomatoes, 1 cup broth, bay leaves, reserved pork, and porcini mushrooms. Pour in reserved porcini soaking liquid, leaving any sediment behind in bowl. Bring to boil; reduce heat to medium-low and simmer uncovered until pork is tender, adding more broth by 1/4 cupfuls if dry, about 1 hour.
4. Stir crimini mushroom mixture in skillet into ragù. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool slightly. Chill uncovered until cool. Cover; keep chilled. Rewarm before continuing.
5. Spoon off fat from surface of ragù stir in basil. Add Potato Gnocchi; toss gently to coat. Simmer over medium heat until gnocchi are heated through, 3 to 5 minutes.
6. Divide gnocchi and ragù among bowls. Sprinkle with some of cheese and serve, passing remaining cheese alongside.
7. * Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.
8. What to drink: Pair this rich dish with a medium-bodied red with good acidity, like the 2007 Danzante Chianti ($11, Italy).
9. Per serving: 457.2 kcal calories 44.0 % calories from fat, 22.4 g fat, 7.1 g saturated fat, 79.6 mg cholesterol, 36.5 g carbohydrates, 5.0 g dietary fiber, 3.5 g total sugars, 31.5 g net carbohydrates, 28.8 g protein Nutritional analysis provided by Bon Appétit
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