Gnocchi With Wild Mushroom Ragu

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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

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