Name: Potato Gnocchi with Pork and Wild Mushroom Ragù
Yield: 6 to 8 Servings
Ingredients: 1 ounce dried porcini mushrooms; 1 1/2 cups boiling water; 3 tablespoons olive oil, divided; 8 ounces sliced crimini (baby bella) mushrooms; 2 garlic cloves, minced; Coarse kosher salt; 2 1/2 cups dry white wine, divided; 1 pound boneless country-style pork ribs, cut into 1/2-inch cubes; 2 ounces 1/4-inch-thick slices coppa or prosciutto, chopped; 6 ounces fresh mild Italian sausages, casings removed (about 2 links); 1 medium onion, finely chopped; 1 carrot, peeled, finely chopped; 1 celery stalk, finely chopped; 2 cups crushed tomatoes or crushed tomatoes with added puree (from one 28-ounce can; preferably San Marzano or Muir Glen); 1 cup (or more) low-salt chicken broth; 2 bay leaves; 1 tablespoon chopped fresh basil; Potato Gnocchi (see recipe); 1 cup grated Parmesan cheese

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