Gnocchi With Wild Mushroom Ragu

Ingredients

• 2  bay leaves 
• 2 small carrots diced
• 1 stalk celery diced
• 0.3 pound cremini mushrooms stemmed quartered
• 1 cup cooking wine dry white
• 0.5 teaspoon ground fennel seeds 
• 1 tablespoon thyme leaves fresh
• 1.5 pounds d gnocchi fresh
• 0.5 teaspoon ground coriander 
• 6 servings kosher salt and pepper freshly ground
• 6 servings mascarpone and/or mint fresh for topping
• 2 pounds mushrooms wild diced stemmed
• 0.3 cup olive oil extra-virgin
• 0.5 large onion diced
• 1 pinch pepper flakes red
• 2 tablespoons tomato paste 
• 1 cup san marzano tomatoes whole canned

Equipment

• pot
• wooden spoon
• slotted spoon

Directions

1. Heat half of the olive oil in a large pot over medium-high heat.
2. Add the onion, carrots and celery and cook until soft, about 5 minutes.
3. Add half of the wild mushrooms and cook until golden, 3 to 5 minutes. Season with salt and pepper, then push to the edges of the pot.
4. Add the remaining olive oil and wild mushrooms and cook 3 to 5 more minutes.
5. Add the cremini mushrooms and cook 1 more minute. Season with salt and pepper.
6. Add the tomato paste and cook, stirring with a wooden spoon, about 2 minutes.
7. Add the wine; cook, scraping up any browned bits, about 2 more minutes.
8. Add the tomatoes, 2 cups water, the bay leaves, coriander, fennel, red pepper flakes, thyme, 1/2 teaspoon salt, and pepper to taste. Simmer over medium heat, about 30 minutes (thin with water if needed). Season with salt and pepper.
9. Bring a large pot of salted water to a boil.
10. Add the gnocchi, stir and cook for 1 minute after they float, about 3 minutes total.
11. Transfer with a slotted spoon to the pot with the sauce and gently stir over low heat.
12. Serve topped with mascarpone and/or mint.
13. Photograph by Con Poulos