Gnocchi with Beef Ragu



500g organic Nicola potatoes, washed but not peeled

1 free range egg

125g organic plain flour

1 pinch Murray River salt flakes

Beef Ragu

500g chuck, blade or rump steak, cut into 2cm dice  

1 tbsp smoked paprika

½ tbsp dried chillies

1 tsp cumin seeds, dry roasted and ground

½ tsp salt

½ tsp freshly ground black pepper

2 tbsp olive oil

2 red peppers

1 onion, finely diced

4 cloves garlic, crushed  

1 long red chilli, thinly sliced


500 ml tomato passata

1 cup beef or chicken stock  

¼ cup red wine

½ cup basil

½ cup coriander 




Place potatoes in pot of cold water, bring to the boil and simmer until cooked.

Strain potatoes and peel while still hot.

With a mouli or potato press, mash potatoes on a bench.

Add flour, salt and one egg.

Mix gently until just combined and dough is slightly springy.

Divide dough into 6 and roll into long cigar shapes.

Cut into 3cm lengths.

In a large pot of boiling salted water add the gnocchi and stir gently.

The gnocchi will be cooked when it floats to the top.

Remove the gnocchi from the pot and mix into a big bowl of your favourite sauce.

Add some cheese and serve with a nice glass of red wine.


Beef Ragu

Pre heat oven to 180ºC. Place the diced beef in to a large mixing bowl with the spices, salt and pepper and toss well so as it is all evenly coated. Heat half the oil in a large, heavy-based casserole over a medium heat. When the oil is hot, brown the beef in batches, so that the heat stays high. Transfer the browned beef to a plate. Halve the peppers lengthwise and rub them all over with a little more of the olive oil. Grill skin side up, until black and charred. Transfer to a bowl and cover with plastic wrap. When cool enough to handle, peel off the skin and slice away the seeds and pith. Chop roughly and place in a food processor. Blitz on high to form a rough puree. Add the rest of the oil to the casserole and lower the heat. Add the onion, garlic and chillies and sauté gently for 2-3 min. Add the tomato passata, pureed peppers, stock and wine and bring to the boil. Transfer the casserole to the oven and cook, covered for 2 hours.