Realfit Recipe of the Week

Gnocchi with wild mushroom and rosemary ragu

(The Accidental Vegetarian, Simon Rimmer)

 

Serves: 12

 

Ingredients

 

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

 

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add the wine, stock and rosemary, bring to the boil, then simmer for at least 40 minutes, but preferably 1 hour.
  7. When ready to serve, cut the mushrooms into chunks and fry with the garlic in oil until soft, season well.
  8. Warm the gnocchi in the ragu, spoon onto a plate and top with the mushrooms and parmesan.