Gnocchi with Pork Ragu

Tender little pockets of potato known as Gnocchi.  Paired with delicate pieces of a Pork Ragu.

The only thing more comforting than a hearty bowl of gnocchi is knowing that this 20-minute recipe comes together in a breeze. We cut the prep, thanks to tender pre-cooked pulled pork, which turns into a rich ragu for pillowy potato gnocchi. With a few dollops of ricotta, a sprinkle of Parmesan, and fresh torn basil on top, this dinner is anything but basic.

Gnocchi with Pork Ragu by Eliza Winograd

(Gnocchi con Ragu di Maiale) 

Serves 2 to 4 as a first course, 2 as a main course


For the gnocchi
4 oz roasted red peppers
2 tablespoon olive oil
½ cup of shredded Parmesan
1 package of gnocchi
½ lb of pulled pork
1 teaspoon Italian seasoning
8 oz can of tomato sauce
4 oz of ricotta
¼ oz fresh basil

Gnocchi with Pork Ragu (ph Marley Spoon)

10 - 15 minutes


Prep peppers & cheese. Coarsely chop roasted red peppers. 

Brown gnocchi. Heat 2 tablespoons oil in a medium skillet over medium-high. Gently break apart any gnocchi that are stuck together and add to skillet in a single layer, overlapping slightly. Cook, without stirring, until well browned and crisp on the bottom, 3–4 minutes. Using a slotted spoon, transfer to a plate.

Brown & season pork. Transfer pulled pork to same skillet. Add 1 teaspoon Italian seasoning and cook over medium-high heat, without stirring, until pork is well browned on the bottom, about 2 minutes.

Cook Ragu. Add tomato sauce, peppers, and ½ cup water to skillet with pork. Bring to a simmer over medium-high heat.

Finish gnocchi. Stir gnocchi and half of the Parmesan into pork ragu. Cook over medium-high heat, stirring, until gnocchi is warmed through, about 1 minute. Season to taste with salt and pepper. Remove from heat.

Serve. Dollop ricotta over gnocchi with pork ragu, then sprinkle with remaining Parmesan. Serve with basil leaves torn over top. Enjoy!