Recipe courtesy of The Local
Pork Ragu Gnocchi
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- Level: Intermediate
- Total: 4 hr 50 min (includes resting time)
- Active: 1 hr 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 842
- Total Fat
- 50 g
- Saturated Fat
- 14 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 6 g
- Sugar
- 8 g
- Protein
- 37 g
- Cholesterol
- 145 mg
- Sodium
- 1358 mg
- Level: Intermediate
- Total: 4 hr 50 min (includes resting time)
- Active: 1 hr 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 842
- Total Fat
- 50 g
- Saturated Fat
- 14 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 6 g
- Sugar
- 8 g
- Protein
- 37 g
- Cholesterol
- 145 mg
- Sodium
- 1358 mg
Ingredients
Pork Ragu:
Fluffy Potato Gnocchi:
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Directions
Special equipment:
a ricer- For the pork ragu: Preheat the oven to 350 degrees F.
- Get a large pan, ideally a rondeau, very hot. Add the oil to the pan, coating evenly, and wait until the oil just starts to smoke. Meanwhile, salt the pork pieces and add them to the pan to sear. Take your time and make sure that the pork is browned on all sides. Reserve the browned pork in a medium pot with a lid. Reduce the temperature of the pan to medium-high and add the onion and garlic. Sauté until the garlic is slightly browned and the onion is slightly translucent, about 2 minutes. Deglaze the pan with the wine and gently scrape the fond off the bottom of the pan. Add the crushed tomatoes, chicken stock, bay leaf and rosemary and allow to simmer for 5 minutes. Pour the tomato sauce into the pot with the pork. Cover the pot with a lid and place in the oven for 3 hours. Allow to cool, about 1 hour, then mix together slightly.
- For the fluffy potato gnocchi: Preheat the oven to 350 degrees F.
- Prepare a large pot of water to cook the gnocchi. Prepare an ice bath with 90% water and 10% ice for cold shocking.
- Place the potatoes on a sheet pan and poke a few holes in them with a knife. Put in the oven until soft, 1 hour 15 minutes. Let rest for a few minutes.
- Scoop the flesh out of the potatoes with a spoon and pass through a ricer to break up any large chunks. Place the flesh in a bowl, then add the flour, egg and a pinch of salt. Combine into a dough, then roll out into logs and cut with a knife, lightly dusting with flour, and reserve on a tray. Transfer the gnocchi to the boiling water. Cook until they float, then use a slotted spoon to remove the floating gnocchi to the ice bath. Drain the chilled gnocchi and cover in a little olive oil; they are ready to sear and cook.
- Heat a stainless steel sauté pan to the smoking point. Add the sunflower oil to the pan and allow to get hot. Add the gnocchi and quickly sauté, adding the shallot, garlic and remaining pinch salt. Place the seared gnocchi in a pasta bowl and cover with the pork ragu and ricotta.
Cook’s Note
Do not overmix the gnocchi.
