Gnocchi with Pork Ragu

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  • 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