Handmade gnocchi and beef ragu
How to make your own gnocchi with ragu
4
Serves
15 mins
Prep Time
1 hr
Cook Time
Recipe author
Sue Hamilton and Dana Alexander
Of course you could buy ready-made 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.
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Ingredients
Beef ragu
250g Quality Mark beef mince
1 onion
finely diced
2 garlic cloves
crushed
400g chopped tomatoes
2 Tbsp tomato paste
1/2 cup white wine
Gnocchi
4 potatoes
large floury
a small handful of basil leaves
chopped
1 1/2 cups white flour
1/2 cup grated Parmesan cheese
2 Tbsp tomato puree
To Serve
basil leaves
fresh oregano leaves
grated Parmesan cheese
Method
To Make Gnocchi
To Make Ragu
To Assemble
1
Boil potatoes (unpeeled) until just tender.
2
They’ll be ready when you prick them with a fork and it slides in easily.
3
Drain and set aside to cool.
4
Once cool, remove potato skins.
5
Add salt for seasoning and then purée the potatoes.
6
Add chopped basil.
7
Add flour, half a cup at a time, to the potatoes to make a dough.
8
Ensure that the mixture is not too wet or too dry.
9
If wished, you can add Parmesan or tomato purée at this stage, to change the flavour of the gnocchi.
10
Turn potato dough out onto a floured board and cut into four even pieces.
11
Make a log from each piece about 2 cm wide.
12
Cut each log into pieces about 1.5–2 cm long.
13
Make a small ball from each piece and press onto the tines of a fork to get the traditional oval gnocchi shape.
14
Set aside on a floured dish until you are ready to cook.
15
To cook gnocchi, simply bring a large saucepan of salted water to the boil and add a few at a time.
16
When cooked, they will float to the surface.
17
Remove with a slotted spoon and set aside in a warmed serving bowl.
Nutrition Information per Serving (417g)
Energy
1955kJ (467 kcal)
Protein
29g
Total Fat
9.1g
Saturated Fat
4.1g
Carbs
58.2g
Dietary Fibre
g
Sodium
241mg
Iron
3.9mg
Zinc
4.8mg
Vitamin B12
1.2µg
