Gnocchi sounds so fancy and so difficult to make but we promise it is super easy and incredibly impressive. They are even more incredible when paired with this fresh pork and wild mushroom ragu.
Pork and Wild Mushroom Ragu
- 1 oz dried porcini mushrooms
- 1-1/2 cups boiling water
- 3 tbsp olive oil divided
- 8 oz crimini (baby bella) mushrooms sliced
- 2 cloves garlic minced
- Coarse kosher salt
- 2-1/2 cups dry white wine divided
- 1 lb boneless country-style pork ribs cut into 1/2-inch cubes
- 2 oz 1/4-inch-thick slices coppa or prosciutto chopped
- 6 oz fresh mild Italian sausages casings removed (about 2 links)
- 1 medium onion finely chopped
- 1 carrot peeled and finely chopped
- 1 celery stalk finely chopped
- 2 cups canned tomatoes or crushed tomatoes with added puree
- 1 cup low-salt chicken broth
- 2 bay leaves
- 1 tbsp fresh basil chopped
- Potato Gnocchi
- 1 cup Parmesan cheese grated
- 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.
- 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).
- 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.
- Stir crimini mushroom mixture in skillet into ragu. Season with salt and pepper.
- Spoon off fat from surface of ragu stir in basil. Add Potato Gnocchi; toss gently to coat. Simmer over medium heat until gnocchi are heated through, 3 to 5 minutes.
- Divide gnocchi and ragu among bowls. Sprinkle with some of cheese and serve, passing remaining cheese alongside.