🍝 Gnocchi al Ragù
Gnocchi al ragù are potato dumplings served with a slow-simmered beef and tomato ragù and finished with grated parmesan. The soft gnocchi soak up the thick, meaty sauce, making a hearty and comforting plate. It is a popular Sunday and family dish in Italy, served hot as a first course or a full meal.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 800 g floury potatoes
- 200 g plain flour
- ½ tsp salt
- 400 g minced beef
- 1 onion and 1 carrot, finely chopped
- 400 g passata
- 1 tbsp olive oil
- 40 g parmesan, grated
Method
- Soften the onion and carrot in the oil for 8 minutes, add the beef and brown it well.
- Add the passata, a pinch of salt and 200 ml water, cover and simmer gently for 1–1½ hours.
- Meanwhile boil the potatoes, peel, rice and mix with the flour and salt; shape into ropes and cut into 2 cm pieces.
- Boil the gnocchi in salted water until they float, toss with the ragù and serve with parmesan.
How to make it lighter
- Use lean minced beef and skim any fat from the top of the ragù.
- Add extra finely chopped carrot and onion to the ragù for more volume with less meat per plate.
- Serve about 200 g with a side salad instead of bread.
History
Ragù, a meat sauce simmered for hours, is made in many regional styles across Italy, and serving it over potato gnocchi is a traditional Sunday pairing in many Italian homes.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →