Italian Beef Ragu
2 tbsp of olive oil
1kg of diced shin of beef
2 tbsp of plain flour
1 tbsp of salt
1 tsp of fresh ground black pepper
1 tbsp of fresh rosemary chopped
1 tsp of fresh thyme chopped
4 fresh bay leaves
6-8 shallots peeled
1 bulb of garlic
6 carrots peeled and diced
4 sticks of celery diced
200ml Italian red wine Multipulciano
1 pint of beef stock
1 400g tin of chopped tomatoes
For the Gnocchi
600g potatoes (Maris Piper is a good one to use)
3 egg yolks
1/2 tsp of table salt
70g 00 pasta flour
100g parmesan cheese (70g for gnocchi and 30g for the topping)
200ml double cream
Here's how
Preheat a large non-stick casserole pan with the olive oil.
Place diced beef into a large mixing bowl with the flour, herbs, salt and pepper.
Stir the ingredients in the bowl together to make sure the beef is coated, then add the beef to the hot pan and cook on all sides until the meat is a deep golden brown colour.
Add the diced carrots, celery and shallots.
Add the bay leaves, then pour in the red wine, beef stock and chopped tomatoes.
Cut the top of the bulb of garlic and add to the pan.
Turn the heat up to bring the stew to a boil, then turn it down to a medium heat and simmer for 90 minutes or you can put a lid on the pan and place in the oven for 2 -3 hours at 160c
Bake the potatoes in the oven at 170c for 1 hour or until soft on the inside and crisp on the outside.
When the potatoes are baked remove from the oven and cut open on a chopping board, cutting them open hot will release all the steam and help you to make a light and fluffy gnocchi.
When the potatoes have cooled for 5 minutes use a dessert spoon to scoop out all the white potato and mash in a mixing bowl or, use a potato ricer.
Add the egg yolks, grated parmesan cheese and salt, then stir together.
Finally and it is really important to do this, had the flour at the very end as the less you work the flour the better the gnocchi will be.
Once the flour is mixed in it should stiffen up the dough enough for you to transfer to a lightly floured work surface and knead gently for 20 seconds or so.
Cut the dough into 4 pieces and roll out into sausage shapes, then cut into 2cm wide pieces.
Heat a medium pan of salted boiling water ready to cook the gnocchi in, also place the double cream and black pepper into a large frying pan on a low heat.
When the salted water is boiling carefully add the gnocchi and cook for a couple of minutes, as soon as they start to float to the surface they are cooked so turn the heat off immediately and using a slotted spoon lift them out and sit straight into the heated double cream.
Once all the gnocchi is in the sauce do not use a spoon to stir, if you can just move to the pan around to allow the sauce to coat the gnocchi.
Push the gnocchi over to one side of the pan, then pour the beef rags into the other side so that they meet up in the middle.
Sprinkle the remaining parmesan cheese over the gnocchi and place the pan into the oven to heat through and the cheese to melt and go golden brown.
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