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Handmade gnocchi and beef ragu

How to make your own gnocchi with ragu

4

Serves

15 mins

Prep Time

1 hr

Cook Time

Sue Hamilton and Dana Alexander

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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High Iron

Ingredients

Beef ragu

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250g Quality Mark beef mince

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1 onion

finely diced

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2 garlic cloves

crushed

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400g chopped tomatoes

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2 Tbsp tomato paste

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1/2 cup white wine

Gnocchi

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4 potatoes

large floury

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a small handful of basil leaves

chopped

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1 1/2 cups white flour

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1/2 cup grated Parmesan cheese

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2 Tbsp tomato puree

To Serve

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basil leaves

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fresh oregano leaves

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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)

This dish is packed with iron, zinc and vitamin B12 contributing to immunity and energy levels.

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