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● Potato and Spinach Gnocchi with Veal and Mushroom Ragù
Gnocchi di Patate e Spinaci al Ragu` di Vitella e Funghi

1/4 cup extra-virgin olive oil
1 small onion, chopped
1 carrot, chopped
1/2 pound ground veal
1/2 pound mushrooms, sliced
1 cup white wine
1/2 cup heavy cream
2 sprigs fresh tarragon
salt and freshly ground pepper
1 pound potato and spinach gnocchi

In a large saucepan over medium high heat, heat the olive oil. Add the onion and carrot and cook until the onion is translucent. Add the veal and mushrooms and cook until veal is browned. Deglaze with the white wine, scraping the pan with a spoon to incorporate all the brown bits and reduce by half. Add the heavy cream and reduce by half again. Add the tarragon and season with salt and pepper. Remove from the heat, cover and keep warm. Bring a large pot of water to a boil. Add about 1 tablespoon of salt and bring back to a boil again. Add the gnocchi, stir, and cook until gnocchi floats to the surface, about 2 to 3 minutes. Remove from the water with a slotted spoon and put in a serving bowl large enough to fit all the gnocchi and all the sauce. Toss with the sauce and serve immediately. ● Serves 4

Wine Suggestion: Generous full-bodied red

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