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Slow Roasted Pork Ragu & Gnocchi – Healthy Authentic Boneless Lunch Recipe

  1. Pre-heat the oven to 160°c.
  2. Place the pork, onions, tinned tomatoes, tomato paste, garlic, soy sauce, spices, sugar and salt & pepper into a roasting dish with a lid. Add a tin of water (use the tomato tin to measure) and cover.
  3. Place in the oven and allow to roast for 3-4 hours until the meat is tender and pulls apart easily.
  4. When the pork is cooked and soft, remove from the oven. Turn the heat up to 220°c. Shred the pork with two forks and place back in the sauce. Adjust the seasoning of the sauce if needed. Place the ragu back in the oven and allow to continue cooking until you’re ready to serve it with the gnocchi.

In the meantime, make the gnocchi:

  1. Place the potatoes on a baking sheet and bake for 45 minutes – 1 hour until a skewer is easily inserted.
  2. Remove from the oven and allow to cool slightly.
  3. Halve the potatoes and scoop the flesh into a bowl.
  4. Squeeze the roasted garlic out of the skin and place into the bowl with the potatoes. Using a potato masher/fork, mash until there are no lumps.
  5. Add the egg yolks and mix well.
  6. Add the flour, 1/2 cup at a time and mix in gently, you don’t want to over-work the dough. I only needed 1.5 cups of flour for my gnocchi but some mixtures might need a bit more. It’s best to make sure your potatoes are quite dry before adding the flour though as the more flour you add, the tougher your gnocchi will be.
  7. Break tennis ball sized pieces off of the dough and roll into long strips on a floured surface. Cut the strip into 1cm gnocchis. Bring a large pot of salted water to the boil and drop the gnocchi in carefully. When they float to the surface they are ready. Remove them with a slotted spoon and place straight into the ragu.

Many thanks to www.tastespotting.com Visit them for even more!


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