Trentino Alto Adige is an Italian province in the northernmost region of the country. Since the Stone Age, settlements have been located along the Adige River, the second longest river in Italy. The region is almost entirely mountainous, and is bordered on the North by both Switzerland and Austria. As a result, the region has adopted many German-influenced culinary traditions, including pork dishes with apples and German-style bread dumplings. Trentino also makes good use of broader Italian staples such as Polenta and Gnocchi.

Although Alto Adige-style gnocchi is sometimes made from breadcrumbs, Chef and Owner Maurizio Paparo offers a recipe for traditional Potato Gnocchi with our Pork Shoulder Ragu. Buon Appetito!

Gnocchi al Ragu serves 6-8 people Ingredients for the Ragu: Coarsely chop: 1 lb. pork shoulder 1/4 c. pancetta Finely chop: 1 c. white onion 1/2 c. carrots 1/2 c. celery 1 Tbs. garlic 1 Tbs. parsley Other ingredients: 1/2 c. olive oil 2 bay leaves 6 sage leaves 1 c. dry red wine 8 c. tomato puree 1/2 c. cream In a large saucepan, saute the pancetta in the olive oil at medium high heat. Add the onion, carrots, celery, garlic and parsley and cook for approximately five minutes, or until the onion is translucent. Add the pork shoulder and brown. Add salt and pepper, sage leaves, bay leaves and wine. Continue cooking, stirring constantly until the wine evaporates completely. Add the tomato puree and simmer on medium low for one hour. Turn heat to low, add the cream and taste for seasoning, adjusting if needed. Remove the bay leaves and continue to simmer on low while preparing the gnocchi. Ingredients for Gnocchi: 10 large Yukon potatoes 1 c. flour 1 egg Put cleaned, unpeeled potatoes in a large pot of cold water, bring to a boil until you can poke a toothpick into the potato and it meets no resistance. Drain and rinse with cold water, let cool. (It is advisable to do this several hours before the ragu, so that the potatoes can cool and dry.) Peel the potatoes and feed through a food mill on fine. Add the flour and egg and knead until dough is smooth. Sprinkle work surface with flour, cut dough into egg-sized pieces, then roll into a rope about inch thick. Cut into one-inch pieces. Lightly roll each piece over the tines of a fork, pressing gently with your thumb to create the traditional gnocchi shape. Bring a large pot of water to a boil. Add the gnocchi gradually, making sure not to crowd them. When they rise to the surface they are done. Drain and serve, topping with ragu and a hearty portion of Parmigiano! Enjoy!