Name: Gnocchi with Veal, Pork & Radicchio Ragù
Prep time: 20 min
Cook time: 2 h
Yield: 4
Ingredients: 4-5 tbsp extra-virgin olive oil, plus extra to finish; 400g rose veal mince (see Know-how); 400g pork mince (ideally from the shoulder); ¼ tsp freshly grated nutmeg; ¼ tsp freshly grated mace; 1 large onion, finely chopped; 2 carrots, finely chopped; 2 celery sticks, finely chopped; 4 garlic cloves, finely chopped; 4 bay leaves; 125ml dry white wine; 1.2 litres chicken stock; 1 batch fresh gnocchi (see recipe); ½ radicchio, shredded; 2 tbsp finely chopped flatleaf parsley; Parmesan, finely grated, to finish (optional; see tips)

VMG Recipes

Gnocchi with Veal, Pork & Radicchio Ragù﻿

Gnocchi with Veal, Pork & Radicchio Ragù