Ricette

Potato gnocchi with pork ragu

Prep.
1 h 30 min
Cooking
5 min.
Difficulty
Average
Type
Innovative

Ingredients

1 package potato gnocchi by Gastronomia Piccinini
7 ounces (200 gr.) pork loin chopped
1 ounce (25 gr.) butter
2 tbs onion, minced
2 tbs carrot, minced
2 ounces dry white wine
Olive oil, salt, pepper, bay leaf, sage

Products used

  1. Mince onion and carrot to the same size.
  2. In a wide non-stick pan add the butter and a couple of tbs of olive oil. Over low heat add the minced onion and carrot, one bay leaf an a few sage leaves, simmer for at least 10 minutes.
  3. Push the vegetables to a side of the pan and add the chopped pork in the freed space. Let it cook for a minute before mixing with the vegetables.
  4. Pour the wine, stir let it simmer for at least one hour. Check that it doesn't stick and burn. Eventually add a little water.
  5. Cook the gnocchi in salted boiling water for 5 minutes until they float to the surface. As soon as they do, pick them out and dress them with the sauce and a little cooking water.
  6. Serve, possibly with a glass of Pinot nero.
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