Name: Farro Gnocchi with Pork Ragù
Yield: Serves 6
Cuisine: Italian
Ingredients: 1 cup plus 1 tbsp. finely grated Parmigiano-Reggiano; 2 eggs, lightly beaten Semolina flour, for dusting; ½ tsp. fennel pollen; 1 clove garlic, thinly sliced; 4 tbsp. unsalted butter; ¼ cup tomato paste; 1½ cups all-purpose flour, plus more for dusting; 2 tbsp. extra-virgin olive oil; 1¾ lb. Yukon gold potatoes, scrubbed; ¾ cup farro flour; ¼ cup chopped fresh flat-leaf parsley; 1 cup finely grated Parmigiano-Reggiano, plus more for serving; 5 cups chicken stock; ⅓ cup dry red wine; 1 lb. ground pork; 2 slices bacon, finely chopped; Kosher salt, to taste; ½ tsp. chile flakes

Preparation info

Serves
6

Difficulty
Easy

Appears in

Italian Comfort Food

By The Editors of Saveur

Published 2015

About

This trio of gnocchi are from Portland chef Jenn Louis, by way of her extensive travels in Italy. In this Umbrian dish, fennel pollen in the ragù adds a sweet aroma and a flavor reminiscent of the fennel-laced sausages sold in Italian butcher shops. The addition of farro flour to the dough results in gnocchi that are slightly denser than those made with all-purpose flour.