Gnocchi with Wild Boar
(Gnocchi al Cinghiale)
Ingredients:
1/2 cup plus 2 tablespoons extra-virgin olive oil
6 stalks celery, finely diced
2 medium carrots, finely diced
1 medium onion, finely diced
4 cloves garlic, chopped
4 bay leaves
1 pound wild boar leg or lean shoulder meat, finely diced
8 juniper berries, cracked
3 cups full-bodied red wine
One 28-ounce can peeled whole tomatoes, drained and chopped
1 pound gnocchi pasta
Chopped fresh parsley and basil for garnish
1 cup (2 ounces) aged Pecorino cheese, grated
Directions:
In large heavy pot over high heat, heat olive oil.
Add celery, carrots, onion, garlic, and bay leaves.
Cook, stirring occasionally, until golden and caramelized, about 8 minutes.
Add wild boar, juniper berries, and wine and stir to combine.
Cook until all liquid evaporates, about 20 minutes.
Stir in tomatoes and 2 cups water and reduce heat to low.
Season with salt and freshly ground pepper.
Cover and cook, stirring occasionally, until meat is tender, about 30 minutes.
Cook gnocchi in large pot boiling salted water until 'al dente', about 20 minutes.
Drain pasta and add to stew.
Cook over high heat until heated through, 2-3 minutes.
Stir in fresh herbs.
Sprinkle with Pecorino cheese before serving. Makes 6 servings.