Slow-braised Pork Ragu with Roasted Garlic Gnocchi
July 5, 2012 in Uncategorized
When I saw the idea for this recipe in the latest Donna Hay (iPad app), I knew I had to make it. What could be better in Winter than digging into a bowl of perfectly cooked gnocchi drenched in a rich pork ragu? Not much, I have to be honest. Add a bottle of red wine and a crackling fire and you have the perfect Winter’s evening in my opinion.
I wanted to use Donna’s idea but wanted to give the recipe my own spin, so for the original, please get your hands on a copy of the latest Donna Hay or download it onto your iPad.
I chose to use pork leg and braised it in the oven with red onions, garlic, tinned tomatoes, vegetable stock and a bit of soy sauce. The soy might sound strange but I love the ability it has to bring out the meatiness in food. I also love that it turns the braising liquid into a deep, rich red, begging to be eaten.
The gnocchi is really incredibly simple to make and I often do it in steps over the span of the day so that I don’t feel completely overwhelmed by doing it all at once. I like to roast the potatoes whole until the skins have darkened slightly and are really crispy. I then scoop out the flesh and mash it with the roasted garlic before adding the rest of the ingredients to form a soft dough. The roasted garlic isn’t an overpowering flavour in the gnocchi, it just adds a hum of garlic which is quite welcome actually.
While eating this, I found myself “mmm“-ing more than usual. Meaty, juicy, soft and delicious are all word that were used to describe this dish and they are all spot on. I urge you to give this a try over the weekend and I dare you to only stop at one bowl. It’s almost impossible. You’ve been warned.