Pork Ragu with Gnocchi

By Adam Mead - Head Chef, Locale Restaurant
Feature recipe for July 2015

Serves 8

Pork & Fennel Ragu

  • 800g pork shoulder, diced
  • 1 onion, diced
  • 1 carrot, diced
  • 2 stalks celery, diced
  • 1 fennel, diced
  • 3 cloves garlic, minced
  • pinch chilli flakes
  • 1 tsp fennel seed
  • 10g salt
  • 5g pepper
  • ½ bunch thyme
  • chicken stock
  • 200ml Sacred Hill Chardonnay

Marinate the pork shoulder overnight in the seasoning, chilli, fennel seeds and thyme. In a large heavy base pot, seal off the meat in batches. Set aside and reserve any juices. Sweat off the vegetables and add the pork back to the pot. Over a high heat allow the mix to caramelise before deglazing with the white wine. Add chicken stock to cover and simmer over a very low heat for at least 4 hours. Check consistency and seasoning.


Potato Gnocchi

  • 1kg desiree potatoes
  • 300g plain flour
  • 1 egg yolk
  • pinch salt

In salted, cold water bring the potatoes to boil, simmering gently until the potatoes are just cooked. Finish the cooking process in a low oven at 150˚C for 10 to 15 minutes. Peel the potatoes with a paring knife and pass through a ricer or sieve. Add the flour, egg yolks, pinch of salt and work into a dough. Roll out the gnocchi into a long sausage and cut at 4cm intervals. Blanch in boiling salted water for 2 minutes or until they float to the surface. To finish, warm the ragu in a pan large enough to hold the gnocchi. Add the gnocchi to the ragu. Add grated Parmesan, finely sliced parsley and toss the gnocchi through the ragu.

 Enjoy with BellaRiva Sangiovese - The Sangiovese displays dark red and purple hues with black fruits and rich flavours. Juicy, soft and textural with good mouthfeel.

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