Farro Gnocchi with Pork Ragù

Name: Farro Gnocchi with Pork Ragù
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 2 tbsp. olive oil; 1 lb. ground pork; 2 1 ⁄ 2 oz. bacon, minced; 1 ⁄ 2 tsp. crushed red chile flakes; 1 ⁄ 2 tsp. fennel pollen; 1 clove garlic, thinly sliced; 1 ⁄ 4 cup tomato paste; 1 ⁄ 3 cup dry red wine; 5 cups chicken stock; Kosher salt, to taste; 4 tbsp. unsalted butter; 1 cup finely grated parmesan, plus more for serving; 1 ⁄ 4 cup chopped parsley; 1 3 ⁄ 4 lb. medium Yukon Gold potatoes, scrubbed; 1 1 ⁄ 2 cups all-purpose flour, plus more for dusting; 3 ⁄ 4 cup farro flour; 1 cup plus 1 tbsp. finely grated parmesan; 2 eggs; Semolina flour, for dusting

Serves
serves 6

CON POULOS

In this Umbrian ragù, fennel pollen adds a sweet aroma and a flavor similar to that of the fennel-laced sausages found in Italian butcher shops. Featured in: All the Gnocchi

Find this recipe in our cookbook, SAVEUR: Italian Comfort Food

Ingredients

For the Ragù and Serving

2 tbsp. olive oil
1 lb. ground pork
2 ¹⁄₂ oz. bacon, minced
¹⁄₂ tsp. crushed red chile flakes
¹⁄₂ tsp. fennel pollen
1 clove garlic, thinly sliced
¹⁄₄ cup tomato paste
¹⁄₃ cup dry red wine
5 cups chicken stock
Kosher salt, to taste
4 tbsp. unsalted butter
1 cup finely grated parmesan, plus more for serving
¹⁄₄ cup chopped parsley

For the Gnocchi

1 ³⁄₄ lb. medium Yukon Gold potatoes, scrubbed
1 ¹⁄₂ cups all-purpose flour, plus more for dusting
³⁄₄ cup farro flour
1 cup plus 1 tbsp. finely grated parmesan
2 eggs
Semolina flour, for dusting

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Instructions

Step 1

Make the ragù: Heat oil in a 6-qt. saucepan over medium-high. Cook pork and bacon until browned, 4–5 minutes. Add chile flakes, fennel pollen, and garlic; cook until garlic is golden, 2–3 minutes. Stir in tomato paste; cook 2 minutes. Add wine; cook until evaporated, about 30 seconds. Add 4 cups stock and season with salt; boil. Reduce heat to medium; simmer until thickened, about 1 hour.

Step 2

Make the gnocchi: Boil potatoes in a 4-qt. saucepan of water. Reduce heat to medium-high; simmer until potatoes are tender, 25–30 minutes, and drain. When cool enough to handle, peel and pass through a potato ricer into a bowl. Add flours, parmesan, and eggs; using your hands, mix until a soft dough forms. Transfer dough to a lightly floured surface; knead briefly until dough is smooth. Cover dough with plastic wrap; let sit at room temperature for 30 minutes.

Step 3

Quarter dough and, working with one quarter at a time, use your hands to roll the dough into a 1⁄2"-thick rope. Cut rope crosswise into 1" gnocchi; transfer gnocchi to a semolina-dusted, parchment paper-lined baking sheet. Separate gnocchi to prevent sticking.

Step 4

Bring a large pot of generously salted water to a simmer over medium-high. Cook gnocchi, all at once, until they float, 2–3 minutes. Using a slotted spoon, transfer gnocchi to a parchment paper-lined baking sheet; keep warm. Return ragù to medium. Add remaining stock and the butter; simmer until sauce is thickened, 6–8 minutes. Add cooked gnocchi and the parmesan; cook until warmed through, 1–2 minutes. Divide gnocchi and sauce between shallow bowls; garnish with more parmesan and parsley.

Make the ragù: Heat oil in a 6-qt. saucepan over medium-high. Cook pork and bacon until browned, 4–5 minutes. Add chile flakes, fennel pollen, and garlic; cook until garlic is golden, 2–3 minutes. Stir in tomato paste; cook 2 minutes. Add wine; cook until evaporated, about 30 seconds. Add 4 cups stock and season with salt; boil. Reduce heat to medium; simmer until thickened, about 1 hour.
Make the gnocchi: Boil potatoes in a 4-qt. saucepan of water. Reduce heat to medium-high; simmer until potatoes are tender, 25–30 minutes, and drain. When cool enough to handle, peel and pass through a potato ricer into a bowl. Add flours, parmesan, and eggs; using your hands, mix until a soft dough forms. Transfer dough to a lightly floured surface; knead briefly until dough is smooth. Cover dough with plastic wrap; let sit at room temperature for 30 minutes.
Quarter dough and, working with one quarter at a time, use your hands to roll the dough into a 1⁄2"-thick rope. Cut rope crosswise into 1" gnocchi; transfer gnocchi to a semolina-dusted, parchment paper-lined baking sheet. Separate gnocchi to prevent sticking.
Bring a large pot of generously salted water to a simmer over medium-high. Cook gnocchi, all at once, until they float, 2–3 minutes. Using a slotted spoon, transfer gnocchi to a parchment paper-lined baking sheet; keep warm. Return ragù to medium. Add remaining stock and the butter; simmer until sauce is thickened, 6–8 minutes. Add cooked gnocchi and the parmesan; cook until warmed through, 1–2 minutes. Divide gnocchi and sauce between shallow bowls; garnish with more parmesan and parsley.