Ricotta Gnocchi Spiced Pork Ragu

Laura Sharrad

Ingredients:

Serves: 4

  • 300g ricotta cheese (firm)
  • 3 whole eggs
  • 100g grated parmesan cheese
  • Nutmeg (freshly ground)
  • 300g Plain flour 0000 plus some for dusting

Pork Ragu:

  • 2 tbsp. olive oil
  • 1 large garlic clove, finely chopped
  • 1 chilli, finely chopped
  • 700g (1 1⁄2 lb) pork mince
  • 100g (3 1⁄2 oz) tomato purée
  • 125ml (4 oz) dry white wine
  • 400g tin chopped tomato
  • Large handful basil, roughly chopped
  • Parmesan shavings, to serve

Method:

  1. Place the ricotta, grated parmesan cheese, and eggs into a bowl and using a wooden spatula mix until combined
  2. Season with nutmeg, salt and pepper
  3. Start adding the flour in small batches. Based on the texture and add more or less flour
  4. Work until a dough has formed but don’t over work it
  5. Roll into long strips and then cut to desired length
  6. Sprinkle flour onto them and let them rest until ready to cook
  7. Cook in boiling salted water until they float

Pork Ragu:

  1. To a frying pan, add olive oil garlic and chilli and fry off
  2. Add the rest of your ingredients and simmer for 20 minutes.
  3. Serve with basil and parmesan

Our friends at Wine Selectors suggest pairing this dish with a Montepulciano.

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