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Grilled Gnocchi with Pork Ragù & Parmesan

  • People

    Serves 4

  • Cooking Time

    1:20 h

  • Difficulty

    Medium

  • BBQ Temperature

    220–240 °C

  • Method

    Indirect (ragù) / Direct (gnocchi)

Ingredients
Instructions

the Ingredients

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Pork Ragù

  • Completed step 800 g pork shoulder, finely chopped or minced
  • Completed step 2 tbsp olive oil
  • Completed step 1 small onion, finely diced
  • Completed step 1 carrot, finely diced
  • Completed step 1 celery stalk, finely diced
  • Completed step 2 garlic cloves, crushed
  • Completed step 2 tbsp tomato paste
  • Completed step 200 ml dry red wine
  • Completed step 400 g canned tomatoes
  • Completed step 1 tsp fresh rosemary, finely chopped
  • Completed step Salt & black pepper

Gnocchi

  • Completed step 800 g fresh potato gnocchi
  • Completed step 2 tbsp olive oil

To Finish

  • Completed step Finely grated Parmigiano Reggiano
  • Completed step Extra virgin olive oil

Special Equipment

Instructions

    IN THE KITCHEN:

  • Heat olive oil in a pan and soften onion, carrot, and celery.
  • Add garlic and rosemary, cook briefly.
  • Add pork and brown evenly.
  • Stir in tomato paste and cook 1 minute.
  • Deglaze with red wine and reduce by half.
  • Add tomatoes, season, and simmer gently 45–60 min.
  • Cook gnocchi in salted water until they float, then drain.
  • AT THE GRILL / BARBECUE:

  • Prepare Weber Slate for direct heat, 220–240 °C.
  • Preheat BBQ with lid closed for 15 minutes.
  • Place Weber Slate over direct heat and allow to fully preheat.
  • Toss cooked gnocchi with olive oil.
  • Grill gnocchi on Slate until golden and lightly crisp.
  • Turn gently to colour all sides.
  • Warm in a separate pan ragù on indirect heat if needed.
  • TO SERVE:

  • Spoon hot pork ragù over grilled gnocchi
  • Finish with Parmigiano Reggiano
  • Drizzle with extra virgin olive oil
  • Serve immediately

All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.

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