By AMealIAteToday

Gnocchi with Pork Ragù

Potato gnocchi with pork ragù, dry-cured olives, and pickled green beans. Wine: Bacchus di Pietro Chianti 2018.

I recently got a gnocchi board, so this is the first time I’ve shaped my gnocchi as more than a little cylinder. It’s already fun to make gnocchi, but this made it even more fun. It also has an aesthetic benefit and does help hold on to sauce better. I’m still trying to decide what I think about the wine (it’s surprisingly tart—sour cherry—and tastes a bit oxidated), but it’s certainly fine for its price.

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