Gnocchi with Wild Mushroom Ragu

1/3 C. EVOO
1/2 large onion, diced
2 small carrots, diced
1 stalk celery, diced
2 lbs. wild mushrooms, stemmed and diced if large
kosher salt and ground black pepper, to taste
1/4 lb. cremini mushrooms, stemmed and quartered
2 T. tomato paste
1 C. dry white wine
1 C. canned whole San Marzano tomatoes
2 bay leaves
1/2 t. ground coriander
1/2 t. ground fennel seeds
pinch of red pepper flakes
1 T. fresh thyme
1-1/2 lbs fresh gnocchi
mascarpone and/or fresh mint, for topping

1. Heat half of the EVOO in a large pot over med-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 3-5 minutes.  Season with salt and pepper, then push to the edges of the pot.  Add the remaining EVOO and wild mushrooms and cook 3-5 minutes more.  Add the cremini mushrooms and cook 1 more minute.  Season with salt and pepper to taste.

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 C. water, bay leaves, coriander, fennel, red pepper flakes, thyme, 1/2 tsp. salt and pepper to taste.  Simmer over medium heat, about 30 minutes (this with water if needed).  Season with additional salt and pepper to taste.

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.  Add mascarpone and/or mint before serving.