Gnocchi With Wild Mushroom Ragu

• 1/3 cup extra-virgin olive oil
• 1/2 large onion, diced
• 2 small carrots, diced
• 1 stalk celery, diced
• 2 pounds wild mushrooms, stemmed and diced if large
• Kosher salt and freshly ground pepper
• 1/4 pound cremini mushrooms, stemmed and quartered
• 2 tablespoons tomato paste
• 1 cup dry white wine
• 1 cup canned whole San Marzano tomatoes
• 2 bay leaves
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground fennel seeds
• Pinch of red pepper flakes
• 1 tablespoon fresh thyme
• 1 1/2 pounds fresh gnocchi
• Mascarpone and/or fresh mint, for topping

1. Heat half of the olive oil in a large pot over medium-high heat. Add the onion, carrots and celery and cook until soft, about 5 minutes. Add half of the wild mushrooms and cook until golden, 3 to 5 minutes. Season with salt and pepper, then push to the edges of the pot. Add the remaining olive oil and wild mushrooms and cook 3 to 5 more minutes. Add the cremini mushrooms and cook 1 more minute. Season with salt and pepper.
2. Add the tomato paste and cook, stirring with a wooden spoon, about 2 minutes. Add the wine; cook, scraping up any browned bits, about 2 more minutes. Add the tomatoes, 2 cups water, the bay leaves, coriander, fennel, red pepper flakes, thyme, 1/2 teaspoon salt, and pepper to taste. Simmer over medium heat, about 30 minutes (thin with water if needed). Season with salt and pepper.
3. Bring a large pot of salted water to a boil. Add the gnocchi, stir and cook for 1 minute after they float, about 3 minutes total. Transfer with a slotted spoon to the pot with the sauce and gently stir over low heat. Serve topped with mascarpone and/or mint.

extravirgin olive oil, onion, carrots, celery, wild mushrooms, kosher salt, cremini mushrooms, tomato paste, white wine, tomatoes, bay leaves, ground coriander, ground fennel seeds, red pepper, thyme, fresh gnocchi, mascarpone andor

Taken from www.epicurious.com/recipes/member/views/gnocchi-with-wild-mushroom-ragu-50094992 (may not work)