Source: http://www.foodnetwork.com/recipes/mario-batali/gnocchi-alla-ciociaria-ciociaria-style-gnocchi-recipe/index.html

Notes: Sauce pour accompagner les gnocchis aux patates.

Je ne rajoute pas de sel étant donné que la saucisse et le parmesan sont déjà salés.

Si j’utilise les gnocchis cuits à l”avance, je les ajoute à la sauce 10 minutes avant la fin de la cuisson pour les réchauffer dans la sauce.

Ingredients

• 3 tablespoons extra virgin olive oil
• 2 ounces pancetta, diced (ou 4 tranches de bacon)
• 2 ounces dried porcini mushrooms, soaked until tender (ou 1/2 barquette de champignons blancs)
• 1 clove garlic, finely chopped
• 1 small onion, finely chopped
• 1 rib celery, finely chopped
• 1 carrot, finely chopped
• 1 bunch Italian parsley, finely chopped to yield 1/4 cup
• 4 (5) sweet Italian sausage links, removed from casing
• 1 cup red wine
• 1 (16-ounce) can San Marzano tomatoes (1 pot de 500 ml de tomates en conserve)
• 1 teaspoon red chili flakes
• Salt and pepper, to taste
• Freshly grated pecorino romano (ou parmesan)

Directions

1. In a 12 to 14-inch skillet, heat the olive oil over high heat until almost smoking. Add the pancetta (bacon), porcini (champignons), garlic, onion, celery, carrot, parsley and the sausage meat and cook over high heat until sausage and vegetables are browned.
2. Add the red wine, let it evaporate, then add the tomatoes (écrasées) and the pepper flakes.
3. Adjust the seasoning with salt and pepper and lower heat to a simmer. Let cook for 45 minutes.
4. Meanwhile, bring 6 quarts of water to a boil and add 2 tablespoons salt.
5. Once the sauce is thickened to the proper consistency, remove the gnocchi from their container and cook in the boiling water until they float aggressively (4 minutes).
6. Drain the gnocchi and add to the simmering sauce. Toss very gently over heat 30 seconds to coat, then divide evenly among 4 warmed pasta bowls. Top with freshly grated pecorino and serve.