She Strengthens

Savoring the Flavors of Italy: A Hearty Gnocchi with Pork Ragu Recipe

When it comes to Italian cuisine, few dishes evoke the same level of comfort and warmth as a well-crafted gnocchi with pork ragu. These tender, pillowy dumplings, paired with rich, savory pork and a medley of vegetables, create a truly unforgettable culinary experience.

The Origins of Gnocchi

Gnocchi, which translates to “little dumplings,” has its roots in ancient Rome. Traditionally, these small wonders are crafted from a unique blend of flour, egg, and sometimes potato, resulting in a neutral-tasting carbohydrate that pairs perfectly with bold, flavorful sauces.

A Recipe Fit for a King (or Queen)

This particular recipe focuses on creating tender, flavorful pork pieces smothered in a rich, savory sauce, accompanied by a colorful array of vegetables. The gnocchi, made from fresh ingredients, serves as the perfect vessel for this decadent sauce.

A Harmonious Balance of Flavors

The beauty of this dish lies in its harmonious balance of flavors. The neutral-tasting gnocchi provides a subtle backdrop for the rich, savory pork and vegetables, allowing each component to shine without overwhelming the others. The result is a culinary symphony that will leave your taste buds singing.

A Perfect Meal for Any Occasion

Whether you’re looking to impress your family and friends with a comforting dinner or a flavorful weekend lunch, this gnocchi with pork ragu recipe is sure to delight. Pair it with a Panzanella Tuscan Bread Salad, Chicken and Wild Rice Soup, or a refreshing White Spritz Cocktail for a truly Italian-inspired meal. Finish off with a sweet treat like Tiramisu or Dulce De Leche Chocolate Dipped Cannoli for the ultimate culinary experience.

Recipe Details

Yields: 6 Servings
Difficulty: Hard
Total Time: 2 Hours
Active Time: 45 Minutes

Ingredients

For the Gnocchi:

• 4 ½ pounds russet potatoes, scrubbed
• 2 teaspoons salt
• 2 eggs
• 2 to 2½ cups All-Purpose flour

For the Pork:

• 1, 1 ½-pound boneless pork shoulder (Boston butt), cut into 1 1/2″ pieces
• Kosher salt, a sprinkle
• Freshly ground pepper, a sprinkle
• 1/4 cup olive oil, plus more
• 1/2 medium onion, finely chopped
• 1 carrot, peeled, finely chopped
• 1 celery stalk, finely chopped
• 1 garlic clove, finely chopped
• 1 sprig of rosemary
• 1 sprig of oregano
• 1 bay leaf
• 1, 14-ounce can crushed tomatoes
• 1/2 cup dry red wine
• 1/4 teaspoon black peppercorns
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves

Instructions

1. Preheat oven to 425°F (220°C).
2. Bake potatoes until tender, about 45 minutes to 1 hour.
3. Peel potatoes while still warm and pass them through a ricer or food mill.
4. Mix in salt, eggs, and enough flour to form a dough that holds its shape but is not too stiff.
5. Roll out dough into logs with the width of your thumb and cut into 1-inch lengths.
6. Roll each piece against a fork or grooved board to create the traditional gnocchi shape.
7. Cover gnocchi with a clean dish towel and refrigerate until ready to cook.
8. Season pork with salt and pepper.
9. Heat olive oil in a large heavy pot over medium-high heat.
10. Cook pork in batches until browned, about 10-15 minutes.
11. Drain excess fat and cook onion, carrot, celery, and garlic until golden brown, about 8-10 minutes.
12. Add herbs, pork, tomatoes, wine, peppercorns, nutmeg, and cloves to the pot.
13. Simmer, covered, until meat is tender, about 1-1 1/2 hours.
14. Discard herb bundle and shred meat with two forks.
15. Cook, uncovered, until sauce thickens, about 8-10 minutes.
16. Bring a large pot of lightly salted water to a boil and cook gnocchi until they rise to the top and are no longer doughy, about 3 minutes.
17. Toss gnocchi with the ragu and top with grated parmesan.