Gnocchi with Pork Ragu
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Ingredients

  • 2 tablespoons Alessi Extra Virgin Olive Oil
  • 1 pound ground pork
  • 6 ounces bacon, minced
  • 1/2 teaspoon crushed red chili flakes
  • 1 teaspoon fennel seed
  • 1 teaspoon Alessi Garlic Puree
  • 3/4 cups Alessi Chunky Marinara Sauce
  • 1/2 cup dry red wine
  • 5 cups chicken stock
  • Alessi Kosher Sea Salt, to tasteAdd Alessi Kosher Sea Salt, to taste to cart
  • 4 tablespoons unsalted butter
  • 2 pounds Alessi Gnocchi
  • grated parmesan cheese, for serving

Directions

  • Heat oil in a 6-qt. saucepan over medium-high. Cook pork and bacon until browned, 4-5 minutes.
  • Add chili flakes, add fennel, add garlic puree; cook until garlic is golden, 2-3 minutes.
  • Stir in marinara sauce; cook 2 minutes. Add wine; cook until evaporated, about 30 seconds.
  • Add 4 cups stock and season with salt; boil. Reduce heat to medium; simmer until thickened, about 1 hour. Finish with butter.
  • Cook gnocchi according to package directions. Top with pork ragu and garnish with garnish with grated parmesan.

Recipe from: Chef Eric Levine