Handmade Gnocchi and Beef Ragu
It might sound fancy, but this dish is surprisingly easy and affordable. Using potatoes and flour for the gnocchi, and beef mince to create the rich ragu, you'll be whipping up a Italian feast in no time! This recipe is also a part of our Beef Recipe Collection.
- 4 large floury potatoes, washed but unpeeled
- 1 1/2 cups flour
- Handful of fresh basil, finely chopped
- salt to season
- 250g Prime Beef Mince
- 1 small onion, finely diced
- 2 cloves garlic, crushed
- 420g can diced tomatoes
- 2 Tbsp tomato paste
- 1/2 cup white wine
- salt and pepper to season
- fresh basil or parmesan to garnish
1. Boil the potatoes unpeeled until just tender (skins are left on during cooking to ensure potatoes don’t split when cooking). They’ll be ready when you prick them with a fork and it slides in easily. Drain and set aside to cool while you make the ragu.
2. Once cool, remove the potato skins. Add salt for seasoning and then finely puree the potatoes. Add flour to the potatoes, 1/2 cup at a time and mix to form a dough. You need to ensure that the mixture is not too wet or too dry.
3. Turn the potato dough out onto a floured board and then cut into 4 even pieces. Make a log from each piece about 2cm wide, then cut each log into pieces about 1.5 to 2cm long. Make a small ball from each piece and press onto the tines of a fork to get the traditional oval gnocchi shape. Set aside on a floured dish until you are ready to cook and serve.
4. Cook the gnocchi a few at a time in a large pot of boiling salted water. When cooked they will float to the surface. Remove with a slotted spoon and set aside in a warmed serving bowl until the remainder are done.
5. Fry the onions and garlic in a little olive oil until soft. Add the beef mince and brown well. Add the tomatoes, paste and white wine. Stir through and allow to simmer for at least 15 to 20 minutes. Add salt and pepper to season.
To serve: Pour the ragu over the gnocchi in a large serving dish. Stir through gently and then sprinkle with either torn fresh basil leaves or parmesan. Serve with a fresh green salad.
If you'd prefer a lighter gnocchi dish, skip the ragu and instead mix with half a cup of pesto, cooked minted peas and a generous sprinkle of parmesan.
Why did my homemade gnocchi turn to mush?
There are a few reasons why gnocchi can turn mushy. The first being if you used waxy potatoes with too much moisture. The next being if you boiled the potatoes for too long, and the last being you boiled the gnocchi for too long. Avoid these common mistakes for the perfect texture gnocchi.
How do you thicken a ragu sauce?
If you desire a thicker sauce, make a cornstarch/water mixture and add it into the sauce. Bring the sauce to a boil and then reduce and allow it to thicken.