(courtesy of Food Network Mag)
Homemade Gnocchi with Wild Mushroom Ragu
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
Marscapone and/or fresh mint, for topping
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
Marscapone and/or fresh mint, for topping
To make the gnocchi:
Bake 4 fork-pierced potatoes at 425 for about an hour.
Halve & scoop the flesh into a bowl. Mash well.
Add 1 beaten egg, 2 tbsp grated Parmesan cheese, 1 tsp salt, and pepper until combined.
Add 1c flour and stir to make a rough dough, then mix by hand until smooth.
Gather dough in a ball on floured surface and divide into 8 pieces.
Roll each piece into 12-inch long, 1/2-inch thick logs with your hands.
Cut logs into 1-inch pieces (can be frozen on a floured baking sheet until ready to cook).
Directions
Heat half of the olive oil in a large pot over medium-high heat.
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 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.
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 mascapone and/or mint.
