If Gnocchi couldn’t get any better, pairing it with Chef Liam’s Porchetta Ragu makes you wish the pasta bowl was bottomless! Try this unique pairing of Gnocchi, which will not only be a fun and different preparation process to normal pasta, but is also guaranteed to be delicious when it’s time to sit down and enjoy!
6 large potatoes, bolied
salt and pepper
2 lbs cold porchetta
2 carrots, minced
2 celery sticks, minced
1 large onion, minced
1 garlic clove, minced
rosemary, sage, and bay leaves
-Boil the potatoes in salty water with the skin on
-Peel the potatoes, rice them. Let cool.
-Add the egg and salt and pepper to taste
-Add the flour and mix. Continue mixing and add flour until the dough is smooth and not very sticky
-Make a tube and cut into 1-inch pieces.
-Meanwhile, in a large pot heat the olive oil and add the minced veggies and herbs.
-Stir occasionally and add the diced porchetta. Keep cooking for 10 minutes and add the tomatoes paste, Add salt and pepper to taste.
-Continue cooking for 1 hour in low heat.
-Boil gnocchi in salty water until they float. Drain well and add sauce to taste.