- Serves: 3-4
- Cook Time: 1 hour 10 minutes
- Prep Time: 15 minutes
- Effort: medium
For the ragu
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 stick of celery, finely chopped
- 4 cloves garlic, finely chopped
- 150 g tomato purée
- 450 ml red wine
- 450 ml chicken stock
- 450 g duck confit, meat removed and shredded
- 2 sprigs rosemary
- salt and black pepper
- 50 g shaved pecorino cheese, to serve
For the gnocchi
- 600 g potatoes, preferably a floury variety such as Russet
- 1 large egg
- 450 g flour
- 1 tbsp olive oil
1. For the ragu,gently fry the vegetables for 5 minutes until softened, but not coloured. Add the tomato puree and cook for a further 7-8 minutes, until the vegetables are coloured.
2. Pour in the wine and stock and bring to a boil. Stir in the meat and rosemary, reduce the heat and simmer until the meat falls apart - about 45 minutes to 1 hour.
3. To make the gnocchi, boil the potatoes, unpeeled, in a large saucepan of salted water for about 40 minutes, until tender. Drain and, when cool enough to handle, pass through a ricer into a large mixing bowl.
4. Make a well in the centre; add the egg, flour and seasoning to taste. Combine to make a dough, then knead for a few minutes until dry to the touch.
5. Divide the mixture into 3 pieces and roll out into 2cm diameter cylinders. With a sharp knife, cut off dumplings at 2.5cm intervals.
6. Drop the gnocchi into a saucepan of boiling water over a medium heat. When they rise to the top, scoop out, drizzle with olive oil and keep warm. Tip the gnocchi into the sauce and serve with shaved pecorino.
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