Potato Gnocchi with Pork and Wild Mushroom Ragù - Bon Appétit
INGREDIENTS
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1 ounce dried porcini mushrooms
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1 1/2 cups boiling water
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3 tablespoons olive oil, divided
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8 ounces sliced crimini (baby bella) mushrooms
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2 garlic cloves, minced
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Coarse kosher salt
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2 1/2 cups dry white wine, divided
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1 pound boneless country-style pork ribs, cut into 1/2-inch cubes
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2 ounces 1/4-inch-thick slices coppa or prosciutto, chopped
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6 ounces fresh mild Italian sausages, casings removed (about 2 links)
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1 medium onion, finely chopped
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1 carrot, peeled, finely chopped
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1 celery stalk, finely chopped
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2 cups crushed tomatoes or crushed tomatoes with added puree (from one 28-ounce can; preferably San Marzano or Muir Glen)
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1 cup (or more) low-salt chicken broth
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2 bay leaves
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1 tablespoon chopped fresh basil
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Potato Gnocchi (see recipe)
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1 cup grated Parmesan cheese
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NUTRITIONAL INFORMATION
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1 serving contains the following:
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Calories (kcal) 457.2
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%Calories from Fat 44.0
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Fat (g) 22.4
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Saturated Fat (g) 7.1
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Cholesterol (mg) 79.6
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Carbohydrates (g) 36.5
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Dietary Fiber (g) 5.0
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Total Sugars (g) 3.5
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Net Carbs (g) 31.5
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Protein (g) 28.8
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