White pork bolognese with gnocchi

Serves 4

  1. 2lb russet potatoes
  2. 2 yolks
  3. 12oz ricotta
  4. 1-1/4tb flour
  5. 2tb butter
  6. 1 onion
  7. Quarter of fennel bulb
  8. 2 stalks celery
  9. 3 cloves garlic
  10. 1-1/2lb ground pork
  11. 2 sprigs thyme
  12. 2 sprigs oregano
  13. 2 sage leaves
  14. 2 bay leaves
  15. 1 sprig rosemary
  16. 1 cup white wine
  17. 3 cups milk
  18. 3 cups stock
  • Bake potatoes at 350 degrees for 1 hour. Remove flesh and return to oven for 10 minutes. Mix with 2-3. Mix in 1 cup of flour 2tb at a time. Take a third of the mixture, roll out into a 1in log and cut into 1in pieces. Repeat with rest of mixture. Set aside.
  • Cook 6-8 for 7-8 minutes. Add garlic for 1 minute. And pork and cook for 4-5 minutes or until no pink remains. Add 11-16 and reduce slightly. Add remaining 4tb flour and cook for 2-3 minutes. Add 17-18 and simmer for 1 hour.
  • Bring pot of salted water to boil. Add gnocchi 5-6 at a time and cook until they float. Serve with bolognese.

 

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