2017-08-21
Handmade Gnocchi and Beef Ragu
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Handmade Gnocchi and Beef Ragu

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Naturally, you could whip out and 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.
<b>Prep:</b> 15 mins Prep: 15 mins
<b>Cook:</b> 1 hour  Cook: 1 hour
Serves 4 Serves 4
Excellent source of iron Excellent source of iron
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Ingredients

Beef ragu

  • 250g Quality Mark beef mince
  • 1 small onion, finely diced
  • 2 cloves garlic, crushed
  • 400g can diced tomatoes
  • 2 tablespoons tomato paste
  • ½ cup white wine
  • fresh basil, oregano or parmesan to garnish

Gnocchi

  • 4 large floury potatoes, washed
  • handful fresh basil, finely chopped
  • 1½ cups flour
  • ½ cup Parmesan, grated (optional)
  • 2 tablespoons tomato purée (optional)

Method

Boil 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.

Once cool, remove potato skins. Add salt for seasoning and then purée the potatoes. Add chopped basil then flour, half a cup at a time, to the potatoes to make a dough. Ensure that the mixture is not too wet or too dry. If wished, you can add Parmesan or tomato purée at this stage, to change the flavour of the gnocchi.

Turn potato dough out onto a floured board and cut into 4 even pieces. Make a log from each piece about 2 cm wide. Cut each log into pieces about 1.5–2 cm 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.

To cook gnocchi, simply bring a large saucepan 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.

To make ragu, fry onion and garlic in a little olive oil until soft. Add beef mince and brown well. Add diced tomatoes, tomato paste and white wine. Stir through and allow to simmer for at least 15–20 minutes. Add salt and pepper to season.

Pour ragu over gnocchi in a large serving dish, then sprinkle with torn fresh basil leaves, oregano leaves or Parmesan. Serve with a fresh green salad or long green beans.

An extract from Minced with photography by Alan Gillard. Published by Penguin Group NZ. Copyright © Sue Hamilton and Dana Alexander, 2010. RRP $35.00. Available at all good booksellers nationwide.

  • Suitable Cuts
  • Nutrition

Nutrition Information Per Serving

Serving size: 417g
Energy kJ (kcal) 1955 (467)
Protein (g) 29.2
Fat (g) 9.1
Saturated (g)
4.1
Carbohydrate (g) 58.2
Sugars (g)
6.9
Sodium (mg) 241
Iron (mg) 3.9
Zinc (mg) 4.8
Vitamin B12 (ug) 1.2
Vitamin D (ug) N/A
Selenium (ug) 16.5

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