Gnocchi with Drunken Vegetable Ragù

Method

1. Cut the bell pepper in half, remove seeds and white membranes, then dice into 0.5 cm cubes.
2. Peel the eggplant and dice into 0.5 cm cubes.
3. Heat olive oil in a pan over low heat. Add a garlic clove and chopped shallot; sauté until golden.
4. Add diced celery and carrot, then increase heat to medium and cook briefly.
5. Add the eggplant cubes and cook for 5 minutes, stirring occasionally.
6. Add the bell pepper cubes. Remove the garlic clove.
7. Deglaze with red wine, letting the alcohol evaporate completely.
8. Add tomatoes (canned or fresh), salt, and optional pepper. Lower the heat and simmer for about 10 minutes.
9. Meanwhile, slice the portobello mushroom into strips, then dice into 0.5 cm cubes.
10. In a separate pan, heat olive oil over high heat. Add the mushrooms and a pinch of salt so they release water. Cook until tender.
11. Deglaze the mushrooms with red wine and cook for about 10 minutes until the wine has reduced.
12. Add the cooked mushrooms to the vegetable ragù and stir well. Simmer for another 10 minutes.
13. Cook fresh potato gnocchi in boiling salted water for 2 minutes (or according to package directions).
14. Drain the gnocchi and add them to the ragù along with a little pasta cooking water to help bind the sauce.
15. Serve garnished with fresh oregano, grated pecorino cheese, and chopped chives.