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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