A mistake when it comes to gnocchi is that some think it’s pasta (they do almost look identical), however, it’s actually a dumpling made out of potatoes. You can serve it with a variety of sauces and toppings but we’ve always adored it with pork ragu – the meaty sauce perfectly compliments the potatoes and makes for a delicious hearty supper dish.
Enjoy x
What you Need:
- 3 medium-size russet potatoes
- 43g all-purpose flour
- 1 large egg, lightly beaten
- salt and freshly ground black pepper
- olive oil
- 2 cloves garlic, pressed
- 1 lb ground pork
- 1 tbsp tomato paste
- 120ml dry white wine
- 1 pack of Sadie’s Kitchen Comforting Chicken Bone Broth
- Fresh parsley, chopped
- 2 tbsp fresh chives, chopped
- 1 tbsp fresh tarragon, chopped
- Grated Parmesan, for serving
What to Do:
- Preheat oven to 350°F/200C. Prick potatoes all over with a fork and place on a rimmed baking sheet. Bake until very tender, 1 hour to 1 hour and 15 minutes and leave to cool. Halve lengthwise and scoop flesh directly into a food mill set over a bowl (discard skins). Mill the potatoes.
- Add flour, egg, and 1 teaspoon salt; gently stir until the mixture comes together. Divide dough into three pieces and cover with a clean kitchen towel.
- Dust a baking sheet with flour. Working with one piece of dough at a time, roll into a 1-inch-thick rope with your hands. Cut the rope into 1-inch pieces and transfer to the prepared baking sheet. Repeat with remaining dough. Refrigerate while making sauce.
- Heat oil in a large pan over medium-high heat. Add garlic and cook, stirring, until fragrant, 1 minute. Add pork and season with salt and pepper. Cook, breaking pork up into small pieces, until browned, 4 to 6 minutes (drain off excess fat, if necessary). Add tomato paste and cook, stirring, until pork starts to get crispy, 2 to 3 minutes. Add wine and simmer until mostly evaporated, 2 to 3 minutes. Add broth and bring to a simmer; remove from heat. Stir in parsley, chives, and tarragon.
- Bring a large pot of salted water to a boil. Cook gnocchi until they begin to float to the surface, 2 to 4 minutes; drain. Serve topped with sauce and sprinkled with Parmesan.