Pork ragù with gnocchi – Food & Home Magazine

Ingredients

• ***For the pork ragù
• 1.5 kg pork shoulder, deboned and skinned
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 1 celery stick, chopped
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 cup red wine
• 2 x 400 g tins chopped tomatoes
• 2 cups beef stock
• 2 sprigs fresh origanum
• 3 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 bay leaves
• Kitchen string
• ½ cup fresh cream
• ***To serve
• 2 x 500 g packs ready-made gnocchi
• ½ cup mascarpone
• ½ cup grated Parmesan cheese
• Fresh basil, fried or served fresh