Name: Gnocchi With Wild Mushroom Ragu
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 6 servings
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

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.
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.
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.

Photograph by Con Poulos

Courtesy of Food Network Magazine

On Tonight

Gnocchi With Wild Mushroom Ragu

Categories:

More from:

Related Pages