Homemade gnocchi with ragu sauce

Homemade gnocchi with ragu sauce recipe

24 ratings

See method

  • Serves 6
  • 20 mins to prepare and 1 hr 07 mins to cook, 10 mins to cool
  • 502 calories / serving

Ingredients

  • 2tbsp olive oil
  • 769g (1½lb) beef steak mince
  • 1 onion, peeled and roughly grated
  • 1 clove garlic, peeled and crushed
  • 1tsp tomato purée
  • 100ml (3½fl oz) red wine
  • 400g tin chopped tomatoes
  • pinch of sugar
  • 2tbsp chopped fresh basil
  • Parmesan, grated, to serve

For the gnocchi

  • 500g (1lb) floury potatoes such as King Edwards, peeled and halved
  • 1 medium egg, beaten
  • 100g-125g (3½-4oz) plain flour, plus a little for dusting

Each serving contains

  • Energy

    2100kj
    502kcal
    25%
  • Fat

    26g 37%
  • Saturates

    10g 48%
  • Sugars

    4g 4%
  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 31.1g Protein 31.3g Fibre 3.4g

Method

  1. Heat the oil in a large pan and brown the mince for 10 minutes, breaking it up as you go.
  2. Add the onion and garlic and cook for a few minutes, more, until cooked through. Stir in the tomato purée, then pour in the wine. Let it bubble for 5 minutes, then add the tomatoes, sugar and 250ml of water. Bring to the boil and then let simmer for 15 minutes. Remove from the heat and stir through the basil.
  3. To make the gnocchi, boil the potatoes in salted water until soft. Drain, then mash until really smooth (a potato ricer is good for this). Allow to cool, then mix in the egg and flour and season well. On a floured surface, roll the mixture out into two 2·5cm (1in)-wide logs and cut each into 2cm (½in)-long pieces. Drop batches of the gnocchi into boiling water, and leave for 2 minutes, or until they bob back to the surface.
  4. Scoop out with a slotted spoon, then stir through the ragu. Serve hot with grated Parmesan.

See more Italian recipes 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

 

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