- 1 1/2 lbs floury potatoes, e.g. russet, unpeeled
- 1 large egg
- 3 1/2 C all-purpose flour
- salt and freshly ground black pepper
For the ragu:
- olive oil for frying and tossing
- 2 onions, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 2 garlic cloves, crushed
- 10 oz. tomato paste
- 3 1/2 C red wine
- 3 1/2 C vegetable stock
- fresh rosemary, to taste
For the topping:
- 1 lb Portobello mushrooms (no, I don't like them, but I try to boost the health-level of stuff when/where I can -- tonight, that meant for husband, the fungus-amongus)
- 1 garlic clove
- freshly grated Parmesan cheese, to serve
Directions for the Gnocchi:
- Boil the potatoes for about 40 minutes until soft. Drain, and when cool enough to handle, peel and mash or pass through a ricer into a bowl.
- Make a well in the center of the mash, add the egg and mix in, then add the flour and seasoning. Mix to form a dough, then knead for a few minutes until dry to the touch.
- Divide the potato dough into three sections and roll each out into a 3/4"-diameter ropes.
- Then cut off at 3/4"-intervals. Press one side of each gnocchi with the back of a fork to form "grooves" - this will give the sauce something to stick to.
- Bring a large pan of water to a boil and drop the gnocchi into the water. When they rise to the top, scoop out and refresh in ice-cold water. Drain well, then pat dry, toss in oil and chill until needed. You can also freeze them at this stage.
Directions for the Ragu:
- Heat some oil in a pan and gently fry the vegetables for 5 minutes until soft. Add the tomato paste and cook for 7-8 minutes until a rich red.
- Add the wine, stock, and rosemary, bring to a boil, then simmer for at least 40 minutes, but preferably one hour.
- When ready to serve, cut the mushrooms into chunks and fry with the garlic in oil until soft, season well.
- Warm the gnocchi in the ragu, spoon onto a plate and top with the mushrooms and Parmesan.