Entree: Italy – Umbria – Gnocchi al Sagrantino (Potato dumplings served in a rich Sagrantino red-wine meat and mushroom sauce)

Serving Size: 4

Approximate Time

Prep 50 min

Cook 25 min

Additional 5 min

Total 1 hr 15 min

Ingredients

- 2 lb (900 g) russet potatoes
- 1 large (50 g) egg
- 1 to 1 1/2 cups (120 to 180 g) all-purpose flour, plus extra for dusting
- 1 tsp (5 g) kosher salt, plus more for boiling
- 2 tbsp (30 ml) extra-virgin olive oil
- 3 oz (85 g) pancetta, diced
- 1 lb (454 g) ground pork (or Italian salsiccia removed from casings)
- 1 small shallot, minced
- 2 garlic cloves, minced
- 8 oz (225 g) cremini or porcini mushrooms, sliced
- 1 cup (240 ml) Sagrantino red wine
- 1 cup (240 ml) low-sodium beef or chicken stock
- 1 tbsp (15 g) tomato paste
- 2 tbsp (30 g) unsalted butter
- 1/2 cup (50 g) grated Pecorino Romano or Parmigiano-Reggiano
- 6 fresh sage leaves, chopped
- Freshly ground black pepper to taste
- Coarse sea salt to finish

Instructions

1. Prepare the potatoes: place whole unpeeled russets in a large pot of cold salted water, bring to a boil and cook until tender (about 30–40 minutes). Drain, cool slightly, peel, and pass through a ricer or mash very finely; spread on a work surface to release steam and cool for 5 minutes.
2. Make the gnocchi dough: mound the cooled riced potatoes, add the egg, 1 tsp kosher salt, and 1 cup (120 g) flour. Gently combine and knead just until cohesive; if too sticky, fold in up to an additional 1/2 cup (60 g) flour. Divide into 4 pieces, roll each into 3/4-inch (2 cm) ropes, cut into 1-inch (2.5 cm) pieces and, if desired, roll over the tines of a fork to form ridges. Dust on a floured tray.
3. Cook the gnocchi: bring a large pot of salted water to a boil. Cook gnocchi in batches; when they float, cook 30–60 seconds longer, then remove with a slotted spoon to a warm bowl and toss lightly with 1 tbsp (15 ml) olive oil to keep from sticking.
4. Make the Sagrantino sauce base: in a large sauté pan, heat 1 tbsp (15 ml) olive oil over medium heat. Add diced pancetta and render until golden. Add ground pork and brown, breaking up large pieces, about 6–8 minutes.
5. Aromatics and mushrooms: push meat to the side, add shallot and garlic to the pan and cook until fragrant, about 1 minute. Add sliced mushrooms and cook until they release their liquid and begin to brown, 5–6 minutes.
6. Deglaze and reduce: stir in tomato paste, then pour in 1 cup (240 ml) Sagrantino wine to deglaze, scraping up browned bits. Bring to a simmer and reduce by about half (4–6 minutes).
7. Simmer the sauce: add 1 cup (240 ml) stock, chopped sage, and simmer gently until the sauce is glossy and coats the back of a spoon, about 10–12 minutes. Adjust seasoning with salt and pepper.
8. Finish the sauce and combine: stir in 2 tbsp (30 g) butter and 1/2 cup (50 g) grated Pecorino until melted and incorporated. Add cooked gnocchi to the sauce, tossing gently to coat and warm through for 1–2 minutes.
9. Serve: divide among warm plates, grate additional Pecorino over each portion, finish with a grind of black pepper and a drizzle of good olive oil or a few chopped sage leaves. Serve immediately.