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.

Similar Recipes

Picnic Cheese Board

Picnic Cheese Board

Ingredients: Hard Cheese Soft Cheese Blue Cheese 1 baguette  A bunch of Green Grapes Honeycomb Salami (sliced) Smoked Salmon Dip Artisan Crackers Beetroot dip Poppy Seed Skordalia Dip Dukkah Stuffed Bell Peppers Marinated Olives (pitted) Method: There are no rules or...

Roasted Brussel Sprout Salad

Roasted Brussel Sprout Salad

Ingredients: 700g sprouts (500g trimmed whole, 200g thinly sliced) 3 garlic cloves, crushed  100g kale, thinly shredded  1 red onion, thinly sliced  150ml olive oil 3 lemons, juiced  2 anchovies in oil, chopped  2 tbsp wholegrain mustard  80g hazelnuts, toasted and...

Salt & Pepper Squid Cones

Salt & Pepper Squid Cones

Ingredients: 1 tbsp sea salt flakes 1 tbsp cracked black pepper 8 cleaned squid tubes, thinly sliced Vegetable oil, for deep-frying 1 cup self-raising flour ½ cup mayonnaise Lemon wedges, to serve Method: Place the salt and pepper in a large bowl and mix to combine....

Zucchini Flower & Ricotta Tart

Zucchini Flower & Ricotta Tart

Serves 4 Ingredients: 2 sheets frozen puff pastry, thawed and halved 500g fresh ricotta 8 slices prosciutto 2 tbsp white balsamic vinegar 2 tbsp extra virgin olive oil Sea salt and cracked black pepper 6 zucchini flowers, halved and stamens removed, or 1 zucchini,...

Orecchiette with Broccolini

Orecchiette with Broccolini

This recipe is brought to you with the help of our friends at Perfection Fresh  Ingredients: 500g orecchiette pasta Table salt for pasta water 2 heads broccolini, cut into small pieces, use stalk as well 4 birds eye chilli, sliced finely 5 cloves garlic, chopped 4...

Okonomiyaki (Japanese Pancake)

Okonomiyaki (Japanese Pancake)

Ingredients: ½ of a Wombok Cabbage (Shredded ) 3 Carrots (2 grated & 1 julienned) Daikon (julienned) - optional 3 eggs 1 cup of Corn Flour Spring Onions (Chopped) Mint Black & White Sesame Seeds Caster Sugar  White Vinegar Kewpie Hoisin Chilli - optional Fried...

Print Friendly, PDF & Email
SQUID - FEATURE

Join our mailing list to receive the latest news and updates from My Market Kitchen

You have Successfully Subscribed!