Pork Ragout with Gnocchi
Indulge in the rich, rustic flavors of this hearty Pork Ragout with Gnocchi, a comforting dish that combines tender, slow-simmered pork shoulder with pillowy gnocchi for the ultimate Italian-inspired meal. Infused with aromatic rosemary and a touch of dry red wine, this ragout is simmered to perfection with a medley of crushed tomatoes, onions, carrots, and celery, creating a deeply flavorful sauce that clings to every bite. Served over soft, chewy gnocchi and finished with a sprinkle of Parmesan and fresh parsley, this dish is perfect for cozy gatherings or a satisfying weeknight dinner. With minimal prep and a slow-cooking approach that enhances every flavor, it’s an irresistible classic you’ll want to make again and again.
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Recipe Information
Ingredients
- 2 pounds Pork shoulder
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 Yellow onion, diced
- 1 Carrot, diced
- 1 Celery stalk, diced
- 3 Garlic cloves, minced
- 28 ounces Crushed tomatoes
- 2 cups Chicken stock
- 1 cup Dry red wine
- 1 Bay leaf
- 2 Fresh rosemary sprigs
- 1 pound Gnocchi
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Cut the pork shoulder into 2-inch chunks, trimming any excess fat. Pat the pork dry with paper towels, then season with salt and black pepper.
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the pork in batches and sear on all sides until browned, about 4-5 minutes per batch. Remove the pork and set aside.
In the same pot, reduce the heat to medium and add the diced onion, carrot, and celery. Sauté until softened, about 5-7 minutes.
Add the minced garlic and cook for an additional minute until fragrant.
Pour in the red wine to deglaze the pot, scraping the bottom to release any browned bits. Let the wine simmer for 2-3 minutes to slightly reduce.
Return the pork to the pot. Add the crushed tomatoes, chicken stock, bay leaf, and rosemary sprigs. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for 2.5 to 3 hours, stirring occasionally, until the pork is tender and falling apart.
Discard the bay leaf and rosemary sprigs. Use two forks to shred the pork directly in the pot, or leave it in chunks if preferred.
While the ragout finishes cooking, bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions, usually 2-3 minutes, until they float to the surface. Drain and set aside.
Taste the ragout and adjust seasoning with additional salt and pepper, if needed.
Serve the pork ragout over the cooked gnocchi. Top with grated Parmesan cheese and optional fresh parsley for garnish.
Nutrition Facts
Calories |
685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 861 mg | 37% | |
| Total Carbohydrate | 39.6 g | 14% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 8.0 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 146 mg | 11% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1110 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
