Gnocchi with Wild Boar Ragu

Method

1. Finely chop celery, carrot, and onion to make the soffritto.
2. Heat olive oil in a pot, add the chopped vegetables, and sauté for a few minutes until fragrant.
3. Add the wild boar meat and cook, stirring, until it changes color and begins to soften.
4. Pour in the tomato passata, season with salt, and let it simmer gently for about 2 hours. Add water if the sauce becomes too thick.
5. While the sauce simmers, boil the potatoes in salted water until tender. Test by inserting a fork to the middle; if it reaches halfway, the potato is cooked. Drain and mash.
6. In a large bowl, combine the mashed potatoes with semola (remilled semolina) and one egg. Mix until a smooth, non-sticky dough forms. (Ratio: 1 kg potatoes to 300–340 g semola.)
7. On a floured surface, take a piece of dough and roll it into a long rope about 2 cm thick. Cut into small pieces (gnocchi).
8. Bring a large pot of salted water to a boil. Drop in the gnocchi. When they float to the surface (after about 1–2 minutes), remove them with a slotted spoon.
9. Serve the gnocchi with the wild boar ragù and a generous sprinkle of pecorino cheese.