A Northern Italian staple, this slow cooked ragu is made beautifully tender beef and a full-bodied tomato & red wine sauce and served with pillowy soft potato gnocchi, made in the traditional Northern Italian style. The ultimate comfort food for the whole family to share.
I never used to be a big gnocchi fan, until I was travelling through Northern Italy. I still remember the delicious gnocchi I tried in a restaurant in the beautiful old town square in Bormio. I took a chance on something I didn't usually order and was totally blown away! Suffice to say I was obsessed with gnocchi for the rest of the trip in Italy. Since then I've made it my mission to research, test and perfect the ultimate, authentic gnocchi recipe. Hand made and fresh really does make a huge difference! I chose the beef ragu, as heat & time totally transform the simple ingredients. The beef turns into melt-in-your-mouth tender chunks and the sauce becomes rich and beautifully flavoured, the ultimate partner for the soft delicious gnocchi.
Contains: Cereals containing gluten and their products including wheat, rye, barley, oats, spelt
Important: do not defrost the gnocchi!
To heat the gnocchi, bring a saucepan of water to the boil on the stovetop and drop the frozen gnocchi into the pot. Once the gnocchi rises to the top of the water (about 2-4 minutes), remove with a slotted spoon. Meanwhile defrost the sauce in the microwave on a low defrost setting until piping hot all the way through (defrost time will vary depending on your microwave power). You can also defrost and reheat the sauce on the stovetop.
About your cook, Harriet, Cremorne
I have loved cooking since a very young age. My mum is a fantastic cook, who was always trying out new dishes and introducing new food to the family. My earliest memories of cooking are helping mum in the kitchen, stirring the mixing bowl and more! Weekends were often filled with baking and experimenting in the kitchen with my mum and sisters, poring over her giant recipe binder of newspaper clippings or flicking through cookbooks to choose something new and exciting to try. When I was a teenager I was diagnosed with food intolerances, which were not very well recognised at the time, which meant it was really hard to find good substitute foods. That set me off on my own path to experiment with new dishes from different cuisines - why try to make a replacement meal when you could try something entirely new from another culture! As I travelled Europe and Asia in my 20s, I loved trying new local foods then going home and working out how to recreate the recipes. I love sharing good food with friends and family and I believe it's the ultimate way to bring people together!