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Beef ragu with baked gnocchi recipe

Beef ragu with baked gnocchi recipe

127 ratings

Nothing says winter like the rich aromas from a slow-cooked meal. This flavoursome, one-pot wonder will definitely be a winner with the family, great served with tagliatelle or creamy potato mash. See method

  • Serves 6
  • 15 mins to prepare and 2 hrs 30 mins to cook
  • 460 calories / serving


  • 2 tbsp olive oil
  • 800g (1lb 12oz) beef brisket
  • 3 tbsp plain flour
  • 1 large brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 celery sticks, finely chopped
  • 2 carrots, finely chopped
  • 2 tbsp tomato purée
  • 2 tbsp freshly chopped rosemary
  • 250ml (8fl oz) red wine
  • 500g (1lb 2oz) passata
  • 500g (1lb 2oz) fresh gnocchi
  • 2-3 tbsp Parmesan, finely grated

Each serving contains

  • Energy

  • Fat

    14g 19%
  • Saturates

    5g 24%
  • Sugars

    10g 11%
  • Salt

    1.4g 24%

of the reference intake
Carbohydrate 42.5g Protein 34.6g Fibre 4.1g


  1. Heat 1 tbsp of the oil in a large casserole dish over a medium to high heat. Toss the beef cubes in the flour, then brown in batches and set aside on a plate.
  2. Add the remaining oil to the casserole dish, reduce the heat to medium and cook the onion, garlic, celery and carrot for 10 minutes until soft.
  3. Stir through the tomato purée and half the rosemary and cook for 2 minutes before returning the beef back to the pan with the red wine and passata. Cover with a lid and simmer gently for 2 hours.
  4. Preheat the oven to gas 8, 220°C, fan 200°C.
  5. Cook the gnocchi in a pan of boiling water for 3 minutes until they float to the top. Drain and place over the beef. Sprinkle with the Parmesan and remaining rosemary and cook in the oven for 10 minutes until golden.

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