Potato Gnocchi with Pork and Wild Mushroom Ragù

epicurious.com

Bravo Alpha

1 ounce dried porcini mushrooms*

1 ½ cups boiling water

3 tablespoons olive oil, divided

8 ounces sliced crimini (baby bella) mushrooms

2 garlic cloves, minced

Coarse kosher salt

2 ½ cups dry white wine, divided

1 pound boneless country-style pork ribs, cut into ½-inch cubes

2 ounces ¼-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

Potato Gnocchi

1 cup grated Parmesan cheese

Directions at epicurious.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer