Pork Ragu with Semolina Gnocchi

Name: Pork Ragu with Semolina Gnocchi
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 2 slices bacon, chopped; 2 kilograms bone-in pork shoulder (approximately), trimmed of excess fat; 794 grams whole tomatoes, with juice; 118 milliliters chopped carrots; 118 milliliters chopped celery; 237 milliliters chicken stock; 2 Tbsps cider vinegar; 237 milliliters dry white wine; 1 teaspoon kosher salt; 237 milliliters chopped onions; 1 Tbsp minced fresh oregano; 237 milliliters grated Parmesan, divided; 237 milliliters semolina flour; 1 Tbsp tomato paste; 946 milliliters whole milk

You can never have too many main course recipes, so give Pork Ragu with Semolina Gnocchi a try. This recipe makes 8 servings with 510 calories, 42g of protein, and 20g of fat each. This recipe covers 34% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. If you have celery, onions, canned tomatoes, and a few other ingredients on hand, you can make it. To use up the semolina flour you could follow this main course with the Semolina Soufflé Cake as a dessert. This recipe is typical of Mediterranean cuisine.

Instructions

Preheat oven to 375 and place rack in the uppermost position. Use a small spring-form ice cream scoop to shape even-sized balls of gnocchi and place on a greased baking sheet or dish.

Ingredients you will need

Ice Cream

Gnocchi

Equipment you will use

Ice Cream Scoop

Baking Sheet

Oven

Sprinkle with remaining Parmesan and bake for 15 minutes, until the Parmesan begins to turn light golden brown. Allow to cool for a few minutes before serving. Arrange gnocchi in the bottom of pasta/serving bowls, ladle ragu over top, and serve warm.

Ingredients you will need

Parmesan

Gnocchi

Pasta

Equipment you will use

Oven

Bowl

Ladle

Garnish with freshly chopped herbs and grated Parmesan, if desired.

Ingredients you will need

Parmesan

Herbs

Equipment

Ingredients

Servings:

2slices

bacon, chopped 2kilograms

bone-in pork shoulder (approximately), trimmed of excess fat 794grams

whole tomatoes, with juice 118milliliters

chopped carrots 118milliliters

chopped celery 237milliliters

chicken stock 2Tbsps

cider vinegar 237milliliters

dry white wine 1teaspoon

kosher salt 237milliliters

chopped onions 1Tbsp

minced fresh oregano 237milliliters

grated Parmesan, divided 237milliliters

semolina flour 1Tbsp

tomato paste 946milliliters

whole milk

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Castello di Meleto Chianti Classico Gran Selezione. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 62 dollars per bottle.