Gnocci with Wild Mushroom and Rosemary Ragu

Ingredients

For gnocchi – I used pre-made gnocchi bought from the supermarket

600g floury potato

1 large egg

450g plain flour

Salt and freshly ground black pepper

For the ragu

Olive oil for frying

2 onions, finely chopped

2 carrots, finely chopped

2 garlic cloves, crushed

400g canned tomaroes

500ml red wine

500ml stock

Fresh rosemary to taste

For topping

450g Portobello mushrooms

1 garlic clove

Freshly grated parmesan cheese, to serve

To make the gnocchi, boil the spuds for about 40mins until soft.

Drain, and when cool enough to handle peel and mash or pass through a ricer into a bowl

Make a well in the centre of the mash, add the egg and mix in, then add the flour and seasoning.

Mix to form a dough, then knead for a few minutes until dry to the touch.

Divide the potato dough into three and roll each out into 2cm diameter ropes, then cut off at 2cm intervals.

Press one side of the gnocchi with the back of a fork to form ‘grooves’ – this will give the sauce something to stick to.

Bring a pan of water to the boil and drop the gnocchi into the water.

When they rise, scoop out and refresh with ice cold water.

Drain well, then pat dry, toss in oil and chill until needed.

You can also freeze them at this stage

To make the ragu, heat some oil in a pan and gently fry the vegetables for 5 minutes until soft.

Add the tomatoes and cook for 7-8 minutes until a rich red

Add the wine, stock and rosemary, bring to the boil, then simmer for at least 40 minutes, but preferably a hour.

When ready to serve, cut the mushrooms into chunks and fry with the garlic in oil until soft, season well.

Warm the gnocchi in the ragu, spoon onto a plate and top with mushrooms and Parmesan.

By Simon Rimmer from The Accidental Vegetarian