Handmade Gnocchi and Beef Ragu
Naturally you could whip out and buy gnocchi however, making your own is surprisingly easy and you can flavour them as you wish with fresh herbs, a tangy parmesan or your favourite pesto.
View the method
- 4 large floury potatoes, washed but unpeeled
- 1 1/2 cups flour
- Handful of fresh basil, finely chopped
- salt to season
- You could change the flavour of the gnocchi by adding ½ cup of freshly grated parmesan or 2 tbsp of good quality tomato puree
- 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
Back to ingredients
- Boil the potatoes unpeeled until just tender. They’ll be ready when you prick them with a fork and it slides in easily. Drain and set aside to cool and make your ragu while you are waiting.
- Once cool, remove the potato skins (skins are left on during cooking to ensure potatoes don’t split when cooking). Add salt for seasoning and then puree the potatoes. It needs to be a fine mixture. 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.
- 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.
- To cook the gnocchi, simply bring a large pot of salted water to the boil and add a few at a time. 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.
- To make the ragu simply 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.
- 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 or long green beans.