How to make it

  • Place dried porcini mushrooms in medium bowl; pour 1 1/2 cups boiling water over. Let stand until mushrooms are soft, about 45 minutes. Using slotted spoon, transfer mushrooms, to cutting board and chop coarsely. Reserve soaking liquid.
  • Meanwhile, heat 1 tbs oil in heavy large skillet over medium-high heat. Add crimini mushrooms and garlic; sprinkle with coarse salt and pepper and saute until beginning to soften, 2 to 3 minutes. Add 1/2 cup wine and simmer until crimini mushrooms are soft, about 4 minutes. Set aside (there may still be liquid in skillet).
  • Heat remaining 2 tbs oil in heavy large pot over medium-high heat. Sprinkle pork with coarse salt and pepper. Add pork to pot and saute until browned in spots, about 6 minutes. Using slotted spoon, transfer pork to medium bowl. Pour off all but 1 tbs fat from pot. Reduce heat to medium. Add coppa and stir 1 minute. Add sausages and cook until brown, breaking up into small pieces with back of spoon, about 3 minutes.
  • Add onion, carrot, and celery. Cover pot and cook vegetables until soft. Add remaining 2 cups wine; bring to boil, scraping up any browned bits. Simmer until almost all liquid is absorbed. Add tomatoes, 1 cup broth, bay leaves, reserved pork, and porcini mushrooms. Pour in reserved porcini soaking liquid, leaving any sediment behind in bowl. Bring to boil; reduce heat to medium-low and simmer uncovered until pork is tender, adding more broth by 1/4 cupfuls if dry, about 1 hour.
  • Stir crimini mushroom mixture in skillet into ragu. Season with salt and pepper.
  • Can be made 1 day in advance.
  • Spoon off fat from surface of ragu; stir in basil. Add Potato Gnocchi; toss gently to coat. Simmer over medium heat until gnocchi are heated through, 3 to 5 minutes. Serve gnocchi with ragu and sprinkled with cheese.
  • Wine suggestion: medium-bodied red wine, 2007 Danzante Chianti (Italy, $11).
  • Preheat oven to 400 degrees. Pierce potatoes in several places and bake until soft, about 1 hour. Cool slightly. Cut potatoes in half. Work in batches, scoop hot flesh into potato ricer or food mill. Rice potatoes onto rimmed baking sheet; spread out and cool to room temperature.
  • Line large baking sheet with parchment paper. Transfer potatoes to large bowl.
  • Add 1 cup flour; toss to coat. Form well in center of potato mixture. Add egg yolks, coarse salt, and nutmeg.; stir with fork until mixture is evenly moistened (mixture will look shaggy).
  • Turn mixture out onto lightly floured work surface. Knead until dough comes together, sprinkling dough with flour very lightly only if dough is very sticky.
  • Form dough into ball; divide into 4 pieces. Roll each piece between hands and work surface into 3/4-inch thick rope pieces. Place gnocchi on prepared baking sheet.
  • Working in batches, cook gnocchi in large pot of boiling salted water until gnocchi rises to surface of water. Continue to simmer gnocchi until cooked through and tender, stirring occasionally, about 4 minutes. Using slotted spoon, carefully transfer gnocchi to bowl. Drizzle with olive oil and toss to coat. Gnocchi can be made up to 2 days ahead.

Reviews & Comments 3

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    " It was excellent "
    mystic_river1 ate it and said...
    Luscious! 5 and saved.
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    " It was excellent "
    snowcat17 ate it and said...
    Wonderful.. HIGH FIVE FORKS!!
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    " It was excellent "
    spinach1948 ate it and said...
    This is a great recipe.
    Hi 5.
    Was this review helpful? Yes Flag

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