How To Make Gnocchi With Homemade Ragu

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Enlarge In this episode of The Tasty Tenner chef Tess Ward shows you how to make pork and red wine ragu served with homemade potato gnocchi - and all made from scratch for under ￡10!

Prep:30mCook:1h:30mTotal:2h1 small egg1 small onion1 small carrot1 small stick of celery3 tbsp olive oil400 g pork mince of sausages100 ml red wine6 tbsp tomato puree4 bay leaves1 kg floury potatoes300 g flour2 tsp saltParmesan cheese

Heat the olive oil in a large saucepan, add the chopped onion, celery and carrot, and fry gently until soft. Increase the heat and add the meat. Once the meat has lightly browned reduce the heat a little and add the tomato puree to the pan and fry until it darkens. Deglaze with the wine, then add the water and bay leaves. Mix well and reduce the heat to low. Cook low and slow for an hour and a half.

Boil and slightly mash your potatoes, then add the flour and 1 egg. Mash it with a potato masher or food processor until it has gone sticky and combined, then season with 2 tsp of salt. Flour your work surface, take a quarter of the dough and roll it out into a snake, then cut off small pieces. Place the gnocchi onto a floured baking tray and press fork marks into them. You can make up all the gnocchi now, or save the rest of the dough for another time.

Place the gnocchi in boiling water and remove them once they float to the surface - this will only take a couple of minutes. Remove your gnocchi from the water and place them in a bowl topped with the ragu and a grating of Parmesan cheese.

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