My advice cut and roll the gnocchi thinner than 2cm or they are too large!!
Recipe posted by jen
GNOCCHI WITH WILD MUSHROOM AND ROSEMARY RAGU
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Ingredients
Switch to Cup MeasuresFor the gnocchi
- 600 grams floury potatoes
- 1 large egg
- 450 grams plain flour
- salt
- pepper
For the ragu
- olive oil
- 2 onions (finely chopped)
- 2 carrots (finely chopped)
- 2 sticks celery (finely chopped)
- 2 cloves garlic (crushed)
- 300 grams tomato paste
- 850 ml red wine
- 850 ml chicken stock
- fresh rosemary (to taste)
For the topping
- 450 grams portobello mushrooms
- 1 clove garlic
Method
- Make gnocchi by mashing cooled, boiled potatoes. Make a well in centre, add egg and mix. Then add flour, salt and pepper and mix into dough.
- Turn out and kneed for few mins till dry to touch.
- Divide into 3 balls and roll each one to 2cm thickness. It says to cut at 2cm intervals to give you the individual gnocchi. Press fork into gnocchi on one side. This gives sauce something to stick to.
- Bring large pan water to boil and drop them in. Once they rise to the top they are cooked.
RAGU
- Heat some oil in pan and fry veg till soft.
- Add tomato paste and cook for 7-8 mins. T
- hen add wine, stock and rosemary, bring to boil and simmer for 40-60 mins.
TOPPING
- Cut mushrooms into chunks and fry with garlic till soft.
- Mix gnocchi and ragu then put mushrooms on top
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