Potato Gnocchi With Pork And Wild Mushroom Ragù

Ingredients

1 ounce dried porcini mushrooms
1 1/2 cups boiling water
3 tablespoons olive oil, divided
8 ounces sliced crimini (baby bella) mushrooms
2 garlic cloves, minced
Coarse kosher salt
2 1/2 cups dry white wine, divided
1 pound boneless country-style pork ribs, cut into 1/2-inch cubes
2 ounces 1/4-inch-thick slices coppa or prosciutto, chopped
6 ounces fresh mild Italian sausages, casings removed (about 2 links)
1 medium onion, finely chopped
1 carrot, peeled, finely chopped
1 celery stalk, finely chopped
2 cups crushed tomatoes or crushed tomatoes with added puree (from one 28-ounce can; preferably San Marzano or Muir Glen)
1 cup (or more) low-salt chicken broth
2 bay leaves
1 tablespoon chopped fresh basil
Potato Gnocchi (see recipe)
1 cup grated Parmesan cheese

Tender Potato Dumplings Paired With A Pork-and-wild Mushroom Ragù Offer All The More Reason To Say Yes To Gnocchi.

Bon Appetit Magazine

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