Easy Homemade Gnocchi and Beef Ragu

Gnocchi with Beef Ragu

Serves: 4 large mains or 6 smaller dishes 

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Ingredients:

For the Gnocchi:

• 500g cooked potato flesh (about 10 medium potatoes raw)
• 100g flour
• 1 egg yolk

For the Beef Ragu:

• 9 cloves of garlic
• 1 whole onion
• 1.5 carrots
• Handful of fresh basil
• 1 tablespoon chopped rosemary (or dried herbs)
• 1.5kg oxtail (or any slow-cooking cut like cheek)
• 1.5 tablespoons tomato paste
• 1 large glass of red wine
• 2 cans of tomatoes
• 100ml beef stock

Instructions:

1. Prepare the Potatoes:

   • Preheat the oven to 180°C (350°F).
   • Pierce the potatoes and place them on a tray with salt.
   • Bake for 1.5 hours or until very tender.
   • Ensure the potatoes are fully cooked.
   • Select potatoes of similar size to ensure even cooking.

2. Make the Gnocchi:

   • While hot, cut the cooked potatoes in half and scoop out the middles.
   • Weigh the scooped-out potato flesh.
   • For 500g of potato flesh, add 100g flour and 1 egg yolk.
   • Mash the potatoes to remove lumps, then mix in the flour and egg.
   • Knead lightly, then divide into four portions.
   • Roll each portion into long, thin sausages and cut into small gnocchi pieces.
   • Bring a large pot of water to boil.

3. Cook the Gnocchi:

   • When the water is boiling, gently add the gnocchi in batches.
   • Once they float to the surface, scoop them into a bowl of ice-cold water.
   • Repeat until all gnocchi are cooked.
   • After 10 minutes in the ice water, strain the gnocchi, toss in a little vegetable oil, and spread on a tray.
   • Refrigerate until ready to use (up to 2 days).

4. Prepare the Beef Ragu:

   • Dice the garlic, onion, and carrots.
   • Heavily season the meat and sear in a hot pan with vegetable oil until well-browned.
   • Remove the meat and reduce the heat.
   • Add the diced vegetables to the pan, adding more oil if needed.
   • Sauté for 5 minutes until softened.
   • Add the basil (if using fresh, add whole stalks) and tomato paste.
   • Cook for 3-5 minutes, then add the red wine and reduce completely.
   • Add the cans of tomatoes and beef stock.
   • Fill each empty can halfway with water, swirl to collect remaining tomato, and add to the pan.
   • Cook for 5-10 minutes.

5. Cook the Beef:

   • If using an ovenproof dish, return the meat to the dish.
   • Cover tightly with foil and bake at 175°C (350°F) for 3-4 hours, checking at 2 hours and 45 minutes.
   • If using a pressure cooker, cook for 2 hours.
   • The meat should be falling off the bone and very tender.
   • Remove the meat from the bones and season with salt and pepper.
   • If the sauce is too thin, reduce it on the stove to thicken.

6. Finish and Serve:

   • Pan-fry the gnocchi in a medium-high heat pan with a little vegetable oil.
   • After a few minutes, turn the gnocchi and add a knob of butter.
   • Cook for another few minutes until golden brown.
   • Plate the gnocchi and top with the beef ragu.
   • Serve with plenty of Parmesan cheese and fresh basil leaves.

Total Estimated Time:

• Prep Time: 45 minutes
• Cook Time: 4 hours 30 minutes

Total Time: 5 hours 15 minutes

Enjoy this delicious gnocchi with beef ragu!

Love Del x