Potato Gnocchi with Pork and Wild Mushroom Ragù

Ingredients

• 1 ounce dried porcini mushrooms*
• 1 1/2 cups boiling water
• 3 tablespoons olive oil, divided
• 8 ounces sliced crimini (baby bella) mushrooms
• 2 garlic cloves, minced
• Coarse kosher salt
• 2 1/2 cups dry white wine, divided
• 1 pound boneless country-style pork ribs, cut into 1/2-inch cubes
• 2 ounces 1/4-inch-thick slices coppa or prosciutto, chopped
• 6 ounces fresh mild Italian sausages, casings removed (about 2 links)
• 1 medium onion, finely chopped
• 1 carrot, peeled, finely chopped
• 1 celery stalk, finely chopped
• 2 cups crushed tomatoes or crushed tomatoes with added puree (from one 28-ounce can; preferably San Marzano or Muir Glen)
• 1 cup (or more) low-salt chicken broth
• 2 bay leaves
• 1 tablespoon chopped fresh basil
• Potato Gnocchi
• 1 cup grated Parmesan cheese

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