Gnocchi With A Porcini Mushroom And Sweet Italian Sausage Ragu
Whenever I talk about a "ragù," it's usually a meat-based sauce served with pasta.
Equipment
- 1 saucepot 3-quart
- 1 saute pan 10-inch
- 1 Rondeau 12-inch (deep-sided frying pan)
- 1 saucepot 6-quart
- 1 Microplane
- 1 chef's knife
- 1 cutting board
Ingredients
- 2 tbsps olive oil
- 1 pound sweet Italian sausage Casings removed
- 1 4.5-ounce package dried Porcini mushrooms Reconstituted and finely chopped
- 2 cups beef broth Low-sodium
- 1 cup mushroom stock (the liquid from the re-hydrated Porcini mushrooms)
- 1 large sweet onion Diced
- 3 cloves garlic Minced
- 1 tsp fennel seeds (optional)
- 1 tbsp fresh thyme leaves
- 1 tbsp kosher salt
- 1 tsp black pepper Freshly-ground
- 16 ounces store-bought potato gnocchi (Substitute homemade)
- 1 1/4 cups crushed tomatoes
- 1/2 cup heavy cream
- 1/2 cup Parmigiano-Reggiano cheese Freshly-grated
Garnishes:
- 1/4 cup Italian flat-leaf parsley Finely chopped
- 1/2 cup Parmigiano-Reggiano cheese Freshly-grated to sprinkle over each serving
Instructions
- Start by rehydrating the Porcini mushrooms over medium-low heat with unsalted beef broth for 15-20 minutes until plump. Using a slotted spoon, remove the mushrooms and transfer them to a cutting board, reserving the mushroom liquid. Next, finely dice the mushrooms and transfer them to a small bowl.In a large sauté pan, over medium heat, add olive oil and fennel seeds. Next, add Italian sausage to the pan, breaking it up with the back of a wooden spoon. Cook and stir until sausage is completely brown, with no pink, about 10-12 minutes. Remove the skillet from the heat and drain the grease using a strainer or a slotted spoon. Transfer the sausage to a large mixing bowl.While the sausage is browning, dice up the onion and mince the garlic. Set those aside.Using a rondeau pan (a deep-sided frying pan, seen above), heat the olive oil over medium heat. Add the diced onion, kosher salt, and fresh-ground black pepper. Cook, stirring occasionally, until the onions are soft and translucent, 2-3 minutes. Next, add the chopped Porcini mushrooms, minced garlic, and fresh thyme leaves, and stir to combine.At this point, add the gnocchi to a pot of boiling salted water.Add the reserved mushroom stock to the pan. Allow the stock to simmer and reduce until only a couple of tablespoons of liquid remain in the pan. Add the cooked sausage and crushed tomatoes, and stir to combine. Simmer for 3-5 minutes, stirring occasionally. Reduce the heat to low and add the heavy cream, stir through.When the gnocchi begin floating, they're done. Using a colander-style spoon, transfer the gnocchi into the pan with the ragù, and stir gently to combine. Turn the heat off. Add the grated Parmigiano-Reggiano cheese, stir to combine.Garnish with chopped Italian flat-leaf parsley.Ladle the Gnocchi with a Porcini Mushroom and Sweet Italian Sausage Ragù into individual porcelain serving bowls. Top with more of the grated Parmigiano-Reggiano cheese. Serve hot.There you have it, my Gnocchi with a Porcini Mushroom and Sweet Italian Sausage Ragù.
Notes
1) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through a preferred online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.
