Realfit Recipe of the Week
Gnocchi with wild mushroom and rosemary ragu
(The Accidental Vegetarian, Simon Rimmer)
600g/1lb 5oz floury potato e.g Russet, unpeeled
1 large egg
450g/ 1lb plain 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
300g, 10 ½ oz tomato paste
850ml/ 1 ½ pints red wine
850ml 1 ½ pints stock
Fresh rosemary to taste
For the topping
450g/1lb portobello mushrooms
1 garlic clove
Freshly grated parmesan cheese, to serve
- To make the gnocchi, boil the spuds 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 centre of the mash, add the egg and mix in, then add the flour seasoning. Mix to form a dough, then knead for a few minutes until dry to the touch.
- Divide the potato dough into three and roll each out into 2cm ¾ inch diameter ropes, then cut off at 2cm ¾ inch intervals. Press one side of each gnocchi with the back of a fork to form grooves – this will give the sauce something to stick too.
- Bring a large pan of water to the 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.
- To make the ragu, heat some oil in a pan and gently fry the vegetables for 5 minutes. Add some tomato paste and cook for 7-8 minutes until rich red.
- Add the wine, stock and rosemary, bring to the boil, then simmer for at least 40 minutes, but preferably 1 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.