Potato Gnocchi with Pork Ragù

Name: Potato Gnocchi with Pork Ragù
Total time: 2 h
Yield: 4 serving(s)
Ingredients: 2 lb. medium-size russet potatoes (about 3); 1/3 c. all-purpose flour, spooned and leveled, plus more for working; 1 large egg, lightly beaten; Kosher salt and freshly ground black pepper; 1 tbsp. olive oil; 2 cloves garlic, pressed; 1 lb. ground pork; 1 tbsp. tomato paste; 1/2 c. dry white wine; 1/2 c. chicken stock; 1/4 c. fresh flat-leaf parsley, chopped; 2 tbsp. fresh chives, chopped; 1 tbsp. fresh tarragon, chopped; Grated Parmesan, for serving

By Kate Merker, Taylor MurrayPublished: Mar 18, 2019

2.8

4 Ratings

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BRIAN WOODCOCK

Yields:

4 serving(s)

Total Time:

2 hrs

Potato pasta and ground pork ragù gives this hearty dish the best of both worlds.

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Ingredients

2 lb. medium-size russet potatoes (about 3)
1/3 cup all-purpose flour, spooned and leveled, plus more for working
1 large egg, lightly beaten
Kosher salt and freshly ground black pepper
1 Tbsp. olive oil
2 cloves garlic, pressed
1 lb. ground pork
1 Tbsp. tomato paste
1/2 cup dry white wine
1/2 cup chicken stock
1/4 cup fresh flat-leaf parsley, chopped
2 Tbsp. fresh chives, chopped
1 Tbsp. fresh tarragon, chopped
Grated Parmesan, for serving

Directions

1. Step 1Preheat oven to 350°F. 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; let cool slightly. Halve lengthwise and scoop flesh directly into a food mill set over a bowl (discard skins). Mill the potatoes (alternately, use a handheld ricer).
2. Step 2Add flour, egg, and 1 teaspoon salt; gently stir until the mixture comes together (do not overmix). Divide dough into three pieces and cover with a clean kitchen towel.
3. Step 3Dust 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 (or freeze up to 1 month).
4. Step 4Heat oil in a large skillet 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 stock and bring to a simmer; remove from heat. Stir in parsley, chives, and tarragon.
5. Step 5Bring 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.